How to Make Authentic Singaporean Hainanese Chicken Rice

Simple Summary

Hainanese Chicken Rice is a beloved Singaporean dish featuring tender poached chicken, fragrant rice cooked in chicken broth, and flavorful dipping sauces. This comforting meal is a perfect balance of simplicity and rich flavors.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the chicken:

• 1 whole chicken (about 3-4 lbs)
• 4 slices fresh ginger
• 2 green onions, cut into 2-inch pieces
• 2 tsp salt
• 8 cups water

For the rice:

• 2 cups jasmine rice, rinsed
• 2 tbsp chicken fat (from the poached chicken)
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 2 1/2 cups chicken broth (from poaching)
• 1 pandan leaf (optional)

For the chili sauce:

• 6 red chilies, chopped
• 2 cloves garlic
• 1-inch piece ginger
• 1 tsp sugar
• 1/4 tsp salt
• 2 tbsp lime juice
• 2 tbsp chicken broth

For the ginger sauce:

• 2-inch piece ginger, finely grated
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 1/4 tsp salt

For serving:

• 1 cucumber, sliced
• 2 tbsp soy sauce
• 2 tbsp sesame oil
• Cilantro leaves for garnish

Instructions

1. Prepare the chicken: a. Clean the chicken and remove any excess fat, reserving it for the rice. b. Rub the chicken inside and out with salt. c. Stuff the chicken cavity with ginger slices and green onions.

2. Poach the chicken: a. In a large pot, bring 8 cups of water to a boil. b. Carefully lower the chicken into the boiling water, breast side down. c. Reduce heat to low, cover, and simmer for 25-30 minutes. d. Turn off the heat and let the chicken sit in the hot water for 15 minutes. e. Remove the chicken and immediately plunge it into an ice bath to stop the cooking. f. Reserve 2 1/2 cups of the poaching liquid for the rice.

3. Prepare the rice: a. In a wok or pan, heat 2 tbsp of reserved chicken fat. b. Sauté minced garlic and ginger until fragrant. c. Add rinsed rice and stir-fry for 2 minutes. d. Transfer the rice mixture to a rice cooker. e. Add 2 1/2 cups of reserved chicken broth and the pandan leaf. f. Cook the rice according to your rice cooker's instructions.

4. Make the chili sauce: a. Blend all chili sauce ingredients in a food processor until smooth. b. Adjust seasoning to taste.

5. Prepare the ginger sauce: a. Mix grated ginger and minced garlic in a bowl. b. Heat oil in a small pan until smoking. c. Pour hot oil over the ginger-garlic mixture and stir. d. Add salt and mix well.

6. Assemble the dish: a. Slice the cooled chicken into serving pieces. b. Arrange sliced cucumber on a serving plate. c. Place chicken pieces on top of the cucumber. d. Drizzle soy sauce and sesame oil over the chicken. e. Serve with the cooked rice, chili sauce, and ginger sauce on the side. f. Garnish with cilantro leaves.

Chef's Notes

• For the most authentic flavor, use a free-range or organic chicken.
• The key to tender chicken is not to overcook it. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
• Save the remaining chicken broth for future use in soups or sauces.
• If pandan leaves are unavailable, you can omit them or use a small amount of pandan essence.
• Adjust the spiciness of the chili sauce by varying the number of chilies used.

Nutritional Info

Per serving (approximately):

• Calories: 550
• Protein: 35g
• Fat: 25g (healthy fats from chicken and sesame oil)
• Carbohydrates: 45g
• Rich in B vitamins, selenium, and zinc from the chicken
• Good source of fiber from the cucumber and rice

Serving Suggestions

• Serve with a side of blanched bok choy or Chinese broccoli for added vegetables.
• Accompany with a clear chicken soup made from the remaining poaching liquid.
• For a complete Singaporean experience, serve with a cold glass of sugarcane juice or barley water.
• This dish is perfect for family dinners or as a comforting meal any time of the year.
• Present the components separately on a large platter, allowing diners to assemble their own plates.