Hainanese Chicken Rice
Poached chicken served over fragrant ginger-garlic rice with silky skin and tender meat. A beloved Southeast Asian classic featuring perfectly cooked chicken and aromatic jasmine rice.
- Total time
- 45 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Bring 6 cups of water to boil in a large pot with ginger slices, scallions, and salt.
Step 2
Add whole chicken and return to boil, then reduce heat to low simmer.
Step 3
Poach for 25-30 minutes until chicken is cooked through (165°F internal temperature).
Step 4
Remove chicken and set aside. Reserve 2 cups of poaching liquid for rice.
Step 5
Mince ginger and garlic for rice. Heat chicken fat in a medium saucepan.
Step 6
Sauté minced ginger and garlic for 1 minute until fragrant.
Step 7
Add jasmine rice and stir for 2 minutes to toast lightly.
Step 8
Pour in reserved chicken poaching liquid and salt, bring to boil.
Step 9
Reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
Step 10
Mince fresh ginger, garlic, and Thai chili. Combine in bowl with lime juice and salt to make ginger-chili sauce.
Step 11
Cut poached chicken into serving pieces.
Step 12
Fluff rice with fork and transfer to serving plate. Top with chicken pieces.
Step 13
Garnish with scallions and cilantro. Serve with ginger-chili sauce and soy sauce on the side.
Tools you’ll need
- large pot
- instant-read thermometer
- medium saucepan with lid
- knife
- cutting board
- serving spoon
- fork
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