Hainanese Chicken Rice
“Poached chicken served on fragrant rice cooked in chicken stock with ginger and garlic, with three sauces.”
Rice
Ginger
Garlic
Cucumber
Cilantro
Chili PepperWhere it comes from
Hainanese chicken rice is a culinary treasure from Hainan, China, that has become a staple in Malaysia. This dish embodies the concept of 'less is more,' allowing the natural flavors of poached chicken and fragrant rice to shine through. A fascinating twist is that it was brought to Singapore by Hainanese immigrants, where it evolved into a national favorite.
On the Palate
How it's made
5 steps · Show ↓70 min active
How it's made
5 steps · Show ↓- 110 min
Rinse the rice under cold water until the water runs clear. Drain well. In a pot, sauté minced ginger and garlic in oil until fragrant, then add the rice and stir until each grain is glossy and coated with the oil.
- 215 min
Add chicken stock to the pot, bring to a boil, then reduce to a simmer. Cover and cook until the rice is tender and has absorbed all the liquid, about 15 minutes.
Watch outAvoid lifting the lid too often, as this releases steam essential for cooking the rice evenly.
- 330 min
In a separate pot, bring water to a gentle simmer. Submerge the whole chicken, ensuring it's fully covered. Poach for about 30 minutes until the meat is just cooked through and tender.
- 410 min
Remove the chicken, let it cool slightly, then carve into serving pieces. Drizzle with soy sauce and a touch of sesame oil for added flavor.
- 55 min
Serve the chicken on a platter surrounded by cucumber slices. Accompany with the fragrant rice, garnished with fresh cilantro and a side of spicy chili sauce.
