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Classic Hainanese Chicken Rice

A heartwarming dish featuring tender poached chicken and fragrant jasmine rice, paired with rich dipping sauces that evoke nostalgia and comfort.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese, Comfort Food
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Chicken and Rice
  • 1 whole whole chicken, preferably small Opt for free-range for better flavor.
  • 2 pieces cilantro roots or 6 cilantro stems Cilantro stems can be used as a substitute.
  • 4 cloves garlic, crushed
  • 1/2 onion onion, rough chopped
  • 3 inches daikon, peeled and cut into chunks (optional) Optional ingredient.
  • 1/2 teaspoon white peppercorns, crushed or ground white pepper
  • 2 slices ginger
  • 1 tablespoon fine grain salt
  • 2 cups jasmine rice, uncooked Jasmine rice preferred for fragrance.
  • 2 2/3 – 3 cups chicken broth (from cooking the chicken)
  • 2 tablespoons garlic, chopped (for the rice)
  • 2 tablespoons ginger, finely chopped (for the rice)
  • 2 pieces Thai chilies
  • 3 tablespoons Taojiew (Thai fermented soybean paste) or substitute with miso or doenjang thinned with water
  • 1 tablespoon sugar
  • 1-2 tablespoons black soy sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon white vinegar
  • 2 sprigs cilantro, chopped (optional) For garnish.
For the Hainanese Sauce
  • 4 cloves garlic For Hainanese sauce.
  • 3 pieces red Thai chilies For Hainanese sauce.
  • 3 sprigs cilantro For Hainanese sauce.
  • 2 tablespoons soy sauce For Hainanese sauce.
  • 2 tablespoons lime juice For Hainanese sauce.
  • 2 teaspoons sugar For Hainanese sauce.

Method
 

Preparation
  1. If your chicken comes with the head, neck, and feet, chop them off along with the wing tips and add them to a stock pot large enough to hold the chicken. Place in the chopped onions, optional daikon, garlic, ginger, cilantro roots, and white peppercorns. Add enough water to cover everything and bring to a simmer on high heat. Once simmering, reduce to medium and let it simmer for 20 minutes.
  2. Trim excess fat from the chicken. If you don’t want a greasy broth, just cut away the visible fat at the cavity.
Cooking the Chicken
  1. Season the stock with salt, then fill the pot with cold water to submerge the chicken. Heat it to 170°F (77°C) and maintain this temperature without boiling for 40-50 minutes. The chicken should be cooked through (165°F at the breast, 175°F at the thighs).
  2. Remove the chicken and let it cool while you make the rice and dipping sauces. This rest helps the juices redistribute in the meat.
Cooking the Rice
  1. Wash the rice until the water runs clear. Heat the rendered chicken fat in a pot over medium heat, sauté the chopped garlic till golden, then add the rinsed rice and cook until heated through.
  2. Pour 2 2/3 cups of your chicken cooking water into the rice. Cover and cook on low heat until the rice is fluffy and done, which usually takes around 15 minutes.
Preparing Dipping Sauces
  1. In a mortar and pestle (or food processor), pound the ginger and chilies into a paste. Mix with soybean paste, sugar, soy sauces, and vinegar, adjusting according to your taste.
  2. In the same manner, pound the garlic, chilies, and cilantro stems into a paste. Add sugar, soy sauce, and lime juice for an explosion of flavor.
Serving
  1. Taste your broth; adjust seasonings if necessary, then carve the chicken. Serve it alongside the fragrant rice, fresh cucumber, hot broth, and both dipping sauces.

Notes

For extra flavor, consider adding a lime wedge as a garnish to brighten the dish. Storage: Cooked chicken can be stored in an airtight container in the fridge for 3-4 days. Reheat gently to avoid drying it out.