Best Hainanese Chicken Rice Recipes

HAINANESE CHICKEN RICE RECIPE BY TASTY

Steps:

• To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
• Remove any excess fat from the chicken and set aside for later.
• Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
• Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
• Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
• Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
• After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
• In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
• Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
• Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
• While the rice is cooking, carve the chicken for serving.
• Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
• Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
• Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
• Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
• Enjoy!

HAINANESE CHICKEN RICE

Steps:

• Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside
• Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
• Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
• Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
• Whisk 1/4 cup of the hot chicken stock into the chile sauce.
• Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.

MUST-TRY HAINANESE CHICKEN RICE

Steps:

• Trim chicken of all excess fat, reserving fat.
• Place chicken, spring onion, 3 cloves crushed garlic, and one 1-inch piece ginger in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat to low and simmer, skimming any scum off the surface, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
• Remove chicken from the pot, reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate.
• Combine soy sauce, 3 tablespoons reserved chicken broth, 1 1/2 tablespoon sugar, garlic oil, and sesame oil in a small bowl. Drizzle over chicken pieces.
• Melt reserved chicken fat in a large pot over medium heat. Add rice, 3 cloves minced garlic, crushed 1-inch piece ginger, and salt; cook and stir until rice is glossy and fragrant, 2 to 3 minutes.
• Pour enough reserved chicken broth into the pot to cover rice by half an inch. Cover; bring to a boil. Cook until rice is tender and liquid is absorbed, 20 to 25 minutes. Let rice sit, covered, for 5 minutes. Fluff with a fork.
• Combine red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1/2-inch piece ginger, 1/4 teaspoon salt, and 1 pinch sugar in a blender; blend until garlic chile dip is smooth.
• Combine juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1-inch piece ginger, and 1/8 teaspoon salt in a blender; blend until ginger dip is smooth.
• Serve garlic chile and ginger dips alongside chicken and rice.

HAINANESE CHICKEN RICE

Steps:

• Prepare chicken and broth:
• Remove fat from cavity of chicken and reserve for rice. Rub chicken inside and out with 1 teaspoon salt.
• Bring water with remaining 2 teaspoons salt and ginger to a boil in a 6- to 8-quart pot wide enough to hold chicken. Put chicken, breast down, in water and return to a boil, covered. Simmer chicken, partially covered, 20 minutes and remove from heat. Let chicken stand in hot broth, covered and undisturbed, until just cooked through, 15 to 20 minutes.
• Letting broth drain from chicken cavity into pot, transfer chicken to a large bowl of ice and cold water and reserve broth for rice and soup. Cool chicken completely, turning once. Drain chicken and pat dry with paper towels. Cut into serving pieces.
• Make chile sauce while chicken is cooking:
• Pulse chile-sauce ingredients to a coarse paste in mini food processor.
• Make rice:
• Cook reserved chicken fat in a 3-quart heavy saucepan over moderate heat, stirring, until rendered, then discard solids. Add vegetable oil if necessary to make 2 tablespoons fat.
• Wash rice under cold running water until water runs clear and drain well.
• Cook shallots in fat over moderate heat, stirring, until browned. Add garlic and cook, stirring, 1 minute. Add rice and cook, stirring gently, 1 minute.
• Add 3 cups reserved broth and bring to a boil. Boil until liquid on surface is evaporated and small bubbles appear from holes in rice, 3 to 4 minutes.
• Cover and cook over very low heat until rice is tender and liquid is absorbed, about 15 minutes more. Remove from heat and let stand, covered and undisturbed, 5 minutes. Fluff rice with a fork and cover.
• Assemble dishes:
• Shave as many long ribbons as possible from cucumber with a U-shaped vegetable peeler and chill ribbons in another bowl of ice and cold water 15 minutes. Drain well.
• Stir together soy sauce and sesame oil.
• Bring 6 cups reserved broth and watercress to a boil in a 3-quart saucepan and simmer 1 minute. Remove pan from heat and let stand until watercress is a shade darker, about 3 minutes.
• Drizzle soy-sesame mixture over chicken. Serve chicken with cucumber ribbons and individual bowls of rice, soup, and chile sauce.

HOMEMADE HAINANESE CHICKEN RICE

Steps:

• Rub about 1 teaspoon salt all over chicken.
• Fill a large pot with water; add garlic, 15 ginger slices, spring onions, and 1 tablespoon sesame oil. Bring liquid to a boil. Carefully lower chicken into pot. Return liquid to a boil, reduce heat, and simmer over low heat until chicken is fully cooked, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and transfer to a bowl of ice water, reserving chicken broth.
• Combine 3 cups chicken broth, rice, 2 tablespoons sesame oil, pandan leaves, and 1 teaspoon salt in a rice cooker; cook according to manufacturer's instructions until rice is tender.
• Serve rice alongside chicken.

HAINANESE CHICKEN RICE

Steps:

• Remove fat from the chicken and reserve it for later use. Season chicken, inside and out, with salt.
• Bring a large pot of water to a boil; add chicken, onion, 8 garlic cloves, sliced 1-inch piece ginger, salt, and white pepper. Bring liquid back to a boil, reduce heat, and simmer until chicken is fully cooked, 20 to 25 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Carefully remove chicken and plunge into a large bowl of ice water until cooled. Remove chicken, dry, and cut chicken into bite-size pieces. Strain chicken broth and reserve liquid.
• Wash and drain rice.
• Heat reserved chicken fat in a skillet over medium heat; cook and stir 5 sliced garlic cloves and sliced 1/2-inch piece ginger until fragrant, about 1 minute. Add rice and oil; cook and stir until rice is coated in oil. Pour in enough reserved chicken broth to cook rice, about 6 cups. Add pandan leaves. Cover skillet and cook rice until tender and broth is absorbed, 20 to 30 minutes.
• Pound red chile peppers using a mortar and pestle, adding a small amount of salt, until peppers transform into a fine paste. Stir enough lime juice into paste to make smooth; transfer to a serving dish.
• Pound 4 garlic cloves and 1 slice ginger using a mortar and pestle until paste is formed; transfer to a separate serving dish.
• Place lettuce leaves on a serving plate and arrange cucumber slices and tomatoes around dish. Place the chicken pieces in the center. Mix soy sauce and sesame oil together in a bowl; pour over chicken. Serve a bowl of reserved chicken broth on the side with a bowl of rice and the 2 dipping sauces.

HAINANESE CHICKEN RICE MADE EASY FOR TWO

Steps:

• Mince ginger and garlic, if needed.
• Place all the ingredients for the chicken - chicken breasts, ginger, garlic and chicken broth - in a pot (if needed, add water until chicken is covered) and boil until chicken is done. It is done when it comes apart with a fork.
• Take the chicken breasts out of the pot, place on a plate and coat in sesame oil.
• Cool stock.
• Add rice to rice cooker and 3 1/2 cups liquid from the pot to the rice cooker and cook rice according to manufacturer's directions.
• Cut chicken breasts into thin slices, serve on rice with shrimp paste.

INSTANT POT HAINANESE CHICKEN AND RICE

Steps:

• CHICKEN.
• 2 Tbsp peanut oil; 6 stalks green onions, cut 2 inches long; 2 shallots, roughly chopped; 12 cloves garlic, smashed (a little more than a head); 4 Tbsp ginger, unpeeled, sliced; 4 cups chicken broth; 1 Tbsp sea salt; 8 large chicken thighs (3-4 pounds).
• Heat up the Instant Pot (Saute). When it says HOT, add 2 Tbsp peanut oil. Add green onions, shallot, smashed garlic, and sliced ginger, and saute for about 2 minutes, until fragrant.
• Pour in the chicken stock and deglaze the bottom of the pot. Add 1 Tbsp of sea salt and mix well. Place all the chicken into the pot; try to submerge them all. Close lid and cook at High Pressure for 8 minutes. When done, turn off the heat and allow to fully Natural Release (about 10-15 minutes). Meanwhile, prepare an ice bath and place a cooling rack over a baking pan.
• When pressure is off, open the lid and carefully remove chicken using kitchen tongs. Place the chicken into the ice bath (or place under running cold tap water). Then place them on the cooling rack to firm up the skin. (Chicken will be served at cool room temperature.). When cool, transfer to a serving dish.
• Strain the chicken stock into a saucepan. Discard the solids. Wipe the Instant Pot clean with a damp paper towel.
• RICE.
• 2 Tbsp peanut oil; 4 cloves garlic, minced; 1 cup broth from pot; 1 cup water; 2 cups Jasmine rice.
• Wipe Instant Pot with a damp paper towel. Heat up Instant Pot (Saute). Meanwhile, rinse rice. When IP says HOT, add 2 Tbsp peanut oil then add the minced garlic. Stir until lightly golden. Add in the Jasmine rice, broth, and water. Close lid and cook at High Pressure for 3 minutes. Turn off the heat, Natural Release for 10 minutes, and then fully release the pressure. Open the lid and fluff rice with a fork -- it's ready to serve!
• SAUCES.
• > Sweet soy sauce > Combine 2 Tbsp dark soy sauce, 2 Tbsp shaoxing wine, 2 tsp sugar, 4 drops toasted sesame oil, and 1 Tbsp chicken broth from pot.
• > Green onion ginger sauce > In a small saucepan, heat 3 Tbsp peanut oil. In a small heatproof bowl, combine 2 stalks green onions, finely minced, and 2 Tbsp finely grated peeled ginger. When oil is hot, pour into bowl (it will sizzle!) and stir well. Add salt to taste.
• > Chili sauce > Combine 2 Tbsp hot sauce, 2 Tbsp finely grated peeled ginger, 3 cloves finely minced garlic, juice of 1 lime, and 1 tsp chicken broth from the pot.
• SOUP.
• Add 2 cups water to the remaining broth in the pot. Bring to the boil. Add the bok choy and reduce to a simmer. Cook for a few minutes, only until the bok choy is tender-crisp. If you wish, garnish with green onions thinly sliced on the diagonal.
• TO SERVE.
• I like to place everything (soup, chicken, sauces, and rice) on the table, for people to help themselves and condiment their food as they wish. =).
• NOTES * I prefer chicken thighs, but you could substitute whole legs, or breasts. * To cook the chicken on the stovetop, just simmer covered until done. Check after about 30 minutes; chicken should be cooked through but not falling off the bone. * For short-grain rice in the IP, for every cup of rice, use 1 1/2 cups liquid. * You could also cook the rice in a rice cooker; follow rice cooker instructions for proportions of rice and liquid for type of rice. * To substitute for the shaoxing wine, you could use pale dry sherry. For a nonalcoholic alternative, try apple juice or white grape juice; add it before the sugar, then add sugar to taste, so the sauce doesn't become too sweet.

HAINANESE CHICKEN RICE

Steps:

• Trim the excess fat from the hens and reserve at least 2 tablespoons of trimmings and fat. In a 4-quart saucepan or Dutch oven, add the hens, 10 cups water, salt, and 3 scallions. Bring to a simmer and reduce the heat to low so the water just barely bubbles. Simmer for 30 minutes. Remove the hens and allow to cool; strain and reserve the broth.
• In a medium saucepan, melt the reserved fat and the sesame oil over medium heat. Remove any skin or browned bits. Add the garlic and 2 1/2 tablespoons ginger and cook until fragrant, about 1 minute. Stir in the rice and toast until opaque, about 2 minutes. Add 3 cups broth and 3 scallions, cover, and simmer, about 20 minutes.
• Stir together the soy sauce, brown sugar, and 2 tablespoons broth until the sugar dissolves. In a separate bowl, combine the remaining 1 tablespoon ginger and 1/2 cup broth. In a third bowl, combine the Sriracha and 2 tablespoons broth.
• Place half a hen and a small bowl of broth on a plate along with some rice, 1 green onion, and condiments on the side. Spoon the broth and condiments over the rice, or as desired.

HAINANESE CHICKEN WITH RICE

Steps:

• Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.
• Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.
• Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.
• Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.

HAINANESE CHICKEN RICE

Steps:

• First of all wash the rice then place it on to a tea towel or colander to dry. Then, prepare the chicken.Bring enough water to boil in a large pot.Once boil, add in the salt, ginger,garlic and chicken. Lower the heat and cook chicken for about 20 - 25 minutes, uncovered. It is very important to boil the chicken very slowly over low flame.Turn of flame and cover the pot. Allow the chicken to steep inside for another 20-25 minutes. Remove chicken and immerse it into a basin of cold water for 5-6 minutes.Take chicken out and drain in a colander to drip dry before cutting it into serving pieces.
• While the chicken is drip drying, prepare the rice.Heat up wok and add in the chicken fat and water.Bring to a low simmering boil until oil is released from the fat. Add in the ginger and garlic and fry well (without burning the garlic) Remove and discard the chicken fat and skin. Add in the rice that has been dried and salt and stir fry briskly about 1 - 2 minutes.Transfer rice into an electric rice cooker or pot. Add in the chicken broth from the boiled chicken together with the screwpine leaves if using.If cooking in a pot, cook over low flame stirring occasionally so as not to let the bottom of the rice burn.Boil until rice is cook.
• While the rice is cooking, you can prepare the chilli garlic sauce. Just add all ingredients into a blender or food processor, and give it a good whizz, until ingredients are well blended. Adjust the seasoning with more salt or sugar to taste.The chili garlic sauce can be kept in the refrigerator for about 2-3 days only.
• To prepare the ginger sauce is the same.give the ingredients a good whiz in the blender.What gives the extra oomph for the sauces is the stock from the chicken broth -- so, do not omit this ingredient.
• Lastly combine all the ingredients for the chicken sauce and pour it all over the cut up chicken. You can add more soya sauce and chicken broth to the chicken if you prefer. Just adjust the taste of the sauce with soya sauce and chicken broth.If you do not have garlic oil,you can fry a few cloves of garlic in oil for few minutes then take out oil and garlic pour it into a jar, and let the garlic steep inside the oil.
• Finally, garnish the chicken with the coriander leaves, spring onions and cucumbers.
• Enjoy meal with the rice and dipping sauces!