Name: Hainanese Chicken Rice: Discover the Amazing Taste Today
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 small whole chicken (3 to 3 1/2 pounds; 1.3 to 1.6 kg); giblets removed; 2 tablespoons (18 g) Diamond Crystal kosher salt; 1/8 teaspoon freshly ground white pepper; 2 tablespoons (30 ml) rice wine; such as Shaoxing; 2 tablespoons (30 ml) soy sauce; One 3-inch knob ginger; peeled and sliced (3 tablespoons; 40 g); 3 medium scallions (2.5 ounces; 71 g); trimmed and halved; 2 pandan leaves; tied into knots; optional; 1 tablespoon (15 ml) toasted sesame oil; 1 tablespoon minced garlic (20 g; from 3 cloves); 1 tablespoon minced fresh peeled ginger (15 g; from a 1 1/2–inch piece); 2 cups long grain white rice (12 1/2 ounces; 355 g); rinsed well; 3 tablespoons (45 ml) vegetable oil; 2 medium shallots (2 1/4 ounces; 64 g total); peeled and sliced into 1/16-inch-thick rings (about 1/2 cup); 8 ounces (227 g) baby bok choy (6 small heads); washed; trimmed; and halved lengthwise; 1 small cucumber (9 ounces; 255 g); sliced (2 cups); 1 bunch fresh cilantro (4 ounces; 113 g); stems and leaves chopped (2 cups)

Description

Hainanese Chicken Rice is a fragrant and flavorful dish featuring poached chicken served with seasoned rice, fresh vegetables, and delicious sauces.

Ingredients

Scale

1 small whole chicken (3 to 3 1/2 pounds; 1.3 to 1.6 kg)

giblets removed

2 tablespoons (18 g) Diamond Crystal kosher salt

1/8 teaspoon freshly ground white pepper

2 tablespoons (30 ml) rice wine

such as Shaoxing

2 tablespoons (30 ml) soy sauce

One 3-inch knob ginger

peeled and sliced (3 tablespoons; 40 g)

3 medium scallions (2.5 ounces; 71 g)

trimmed and halved

2 pandan leaves

tied into knots

optional

1 tablespoon (15 ml) toasted sesame oil

1 tablespoon minced garlic (20 g; from 3 cloves)

1 tablespoon minced fresh peeled ginger (15 g; from a 1 1/2–inch piece)

2 cups long grain white rice (12 1/2 ounces; 355 g)

rinsed well

3 tablespoons (45 ml) vegetable oil

2 medium shallots (2 1/4 ounces; 64 g total)

peeled and sliced into 1/16-inch-thick rings (about 1/2 cup)

8 ounces (227 g) baby bok choy (6 small heads)

washed

trimmed

and halved lengthwise

1 small cucumber (9 ounces; 255 g)

sliced (2 cups)

1 bunch fresh cilantro (4 ounces; 113 g)

stems and leaves chopped (2 cups)

Chile garlic sauce

Kecap manis (sweet soy sauce; see notes)

Instructions

In a large pot, bring enough water to cover the chicken to a boil. Add the kosher salt, white pepper, rice wine, soy sauce, ginger, scallions, and pandan leaves. Lower the heat and carefully add the chicken to the pot.
Poach the chicken for about 30 minutes, or until fully cooked. Remove the chicken and let it rest. Reserve the poaching liquid for cooking the rice.
In a skillet, heat the vegetable oil over medium heat. Add the shallots and sauté until golden. Add the bok choy and stir-fry for a few minutes until tender.
In another pot, use 2 cups of the reserved poaching liquid to cook the rinsed rice according to package instructions.
To serve, slice the chicken and arrange it on a plate with rice, bok choy, cucumber, and cilantro. Drizzle with sesame oil and serve with chili garlic sauce and kecap manis.

Notes

If you can find pandan leaves, they add authentic fragrance to the chicken and rice; however, they are optional. Adjust the seasoning according to your preference.

Prep Time: 20
Cook Time: 30
Category: Main Course
Method: baking
Cuisine: Asian

Nutrition

Serving Size: 1 plate
Calories: 500
Protein: 40g

Keywords: Hainanese Chicken Rice, Chicken, Asian Cuisine, Rice Dishes, Comfort Food