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
- Check doneness: Use a food thermometer to ensure the chicken reaches 165°F (74°C) in the thickest part of the thigh.
- Keep the poaching liquid gentle: A rolling boil can make the chicken tougher.
- Fluffy rice: Rinse the rice thoroughly and avoid lifting the lid while it cooks.
- Pandan leaves: These add a distinctive fragrance but can be omitted if unavailable.
- Sauces: Ginger-garlic sauce, chili sauce, and dark or sweet soy sauce are excellent accompaniments.
- Substitutions: Chicken thighs can be used instead of a whole chicken, although the cooking time will vary.
- Storage: Store chicken and rice separately in airtight containers. Refrigerate chicken for up to 3–4 days and rice for up to 2 days. Reheat thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Poaching, Stovetop
- Cuisine: Chinese, Singaporean
Nutrition
- Serving Size: 1 portion of chicken with rice and vegetables
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 125 mg
Keywords: Hainanese Chicken Rice, Chicken, Asian Cuisine, Rice Dishes, Comfort Food