Hainanese Chicken Rice

How to Make Hainanese Chicken Rice

1. 1

   Step 1: Poach the chicken and make the broth

   Rinse the chicken and pat dry, then rub the cavity with a little salt. In a large pot, add water, sliced ginger, scallions, and 1 tablespoon kosher salt and bring to a gentle simmer. Submerge the chicken breast-side down, cover, reduce to a very gentle simmer (no rolling boil) and cook about 30 minutes until the thigh registers 160°F (71°C). Turn off the heat and leave the chicken in the hot liquid, covered, for 15–20 minutes to finish cooking through while you prepare the rice.

   For this step

   • 3 1/2 lbWhole chicken (about 3.5 lb / 1.6 kg)
   • 10 cupsWater (for poaching)
   • 1 tbspKosher salt
   • 1 3-inch pieceFresh ginger (3-inch piece), sliced
   • 4 stalksScallions (green onions)
   
2. 2

   Step 2: Prepare fragrant garlic-ginger rice

   While the chicken rests, reserve about 2 1/2 cups (600 ml) of the hot poaching liquid and strain it; set aside. Rinse the jasmine rice until the water runs clear, then drain. In a saucepan, heat the chicken fat or oil over medium heat, add the minced garlic and a few slices of the ginger used in the poach and sauté until fragrant (30–60 seconds). Add the drained rice, stir to coat and lightly toast for 1–2 minutes, then pour in the reserved hot broth (about 2 1/2 cups), bring to a simmer, cover, reduce heat to very low and cook 12–15 minutes until liquid is absorbed; remove from heat and let rest, covered, 10 minutes.

   For this step

   • 2 cupsJasmine rice
   • 4 clovesGarlic, minced
   • 3 tbspChicken fat or neutral oil (vegetable/peanut)
   
3. 3

   Step 3: Shock and finish the chicken

   Prepare an ice bath while the chicken cooks. Once the chicken has finished in the hot liquid, transfer it to the ice bath for 5 minutes to firm the skin and stop cooking (this yields silky, smooth skin). Remove from ice bath, pat dry, rub lightly with sesame oil and a pinch of salt, then let rest 10 minutes before carving to keep juices sealed in.

   For this step

   • 1 tbspSesame oil
   
4. 4

   Step 4: Make the light soy finishing sauce

   In a small bowl, combine the light soy sauce with 1–2 tablespoons of the reserved hot broth and a small splash of sesame oil; warm briefly if you like the sauce hot. For a classic accompaniment, finely chop some of the reserved scallions and ginger and spoon hot oil over them to create a ginger-scallion oil (use the hot broth/oil reserved from earlier) to serve alongside the soy dip.

   For this step

   • 3 tbspLight soy sauce (for finishing/dipping)
   
5. 5

   Step 5: Carve the chicken

   Using a sharp knife, carve the rested chicken into serving pieces (breast slices, thighs, drumsticks, wings). Keep the pieces warm by covering loosely with foil; strain and reserve extra poaching liquid for soup or to thin sauces if desired.
   
6. 6

   Step 6: Plate and serve

   Spoon the fragrant rice onto plates, arrange carved chicken on top or to the side, drizzle some finishing soy sauce over the chicken, and serve with cucumber slices and the ginger-scallion oil or extra light soy on the side. Offer extra chopped scallions and reserved broth for sipping—this dish is best enjoyed warm and simply presented.
   

1. Rinse the chicken and pat dry, then rub the cavity with a little salt. In a large pot, add water, sliced ginger, scallions, and 1 tablespoon kosher salt and bring to a gentle simmer. Submerge the chicken breast-side down, cover, reduce to a very gentle simmer (no rolling boil) and cook about 30 minutes until the thigh registers 160°F (71°C). Turn off the heat and leave the chicken in the hot liquid, covered, for 15–20 minutes to finish cooking through while you prepare the rice.
2. While the chicken rests, reserve about 2 1/2 cups (600 ml) of the hot poaching liquid and strain it; set aside. Rinse the jasmine rice until the water runs clear, then drain. In a saucepan, heat the chicken fat or oil over medium heat, add the minced garlic and a few slices of the ginger used in the poach and sauté until fragrant (30–60 seconds). Add the drained rice, stir to coat and lightly toast for 1–2 minutes, then pour in the reserved hot broth (about 2 1/2 cups), bring to a simmer, cover, reduce heat to very low and cook 12–15 minutes until liquid is absorbed; remove from heat and let rest, covered, 10 minutes.
3. Prepare an ice bath while the chicken cooks. Once the chicken has finished in the hot liquid, transfer it to the ice bath for 5 minutes to firm the skin and stop cooking (this yields silky, smooth skin). Remove from ice bath, pat dry, rub lightly with sesame oil and a pinch of salt, then let rest 10 minutes before carving to keep juices sealed in.
4. In a small bowl, combine the light soy sauce with 1–2 tablespoons of the reserved hot broth and a small splash of sesame oil; warm briefly if you like the sauce hot. For a classic accompaniment, finely chop some of the reserved scallions and ginger and spoon hot oil over them to create a ginger-scallion oil (use the hot broth/oil reserved from earlier) to serve alongside the soy dip.
5. Using a sharp knife, carve the rested chicken into serving pieces (breast slices, thighs, drumsticks, wings). Keep the pieces warm by covering loosely with foil; strain and reserve extra poaching liquid for soup or to thin sauces if desired.
6. Spoon the fragrant rice onto plates, arrange carved chicken on top or to the side, drizzle some finishing soy sauce over the chicken, and serve with cucumber slices and the ginger-scallion oil or extra light soy on the side. Offer extra chopped scallions and reserved broth for sipping—this dish is best enjoyed warm and simply presented.