HAINAN CHICKEN RICE RECIPE

 

Hainan Chicken Rice Recipe

Hainan Chicken Rice is a beloved dish originating from Hainan, China, and is especially popular in Singapore and Malaysia. It features tender chicken served with fragrant rice, accompanied by delicious sauces. Below is a detailed recipe to prepare this dish from scratch.

Ingredients

For the Chicken:

• 1 whole chicken (about 1.7 kg), at room temperature
• 5 cm fresh ginger (unpeeled)
• 3 scallions (whites only)
• 4 cloves garlic (crushed)
• 3 tbsp kosher salt
• ½ tbsp turmeric powder (for color)
• 5 L water (for boiling)

For the Rice:

• 3 1/3 cups (675 g) jasmine rice
• 2¼ cups chicken stock (from poaching the chicken)
• 2 tbsp ginger (chopped)
• 1 shallot or small yellow onion (diced)
• 4 cloves garlic (chopped)
• ½ tsp turmeric powder (for color)
• ¼ cup vegetable oil

For the Sauces:

1. Ginger Scallion Oil:
   • ¼ cup ginger (finely chopped)
   • 1 stalk scallion (chopped)
   • ½ tsp salt
   • ¼ cup neutral oil
2. Chili Sauce (optional):
   • 3 long red chilies
   • 1 deseeded bird's eye chili
   • ½ lime (juiced)
   • 6 cloves garlic
   • 1 knob peeled ginger (equal amount to garlic)
   • 1 tbsp sugar
   • 1 tsp salt
   • 2 tbsp chicken stock

Instructions

Step 1: Prepare the Chicken

1. Wash the Chicken: Rinse the chicken thoroughly under cold water to ensure a clear broth.
2. Season the Chicken: Rub the chicken with 3 tablespoons of kosher salt, ensuring it is evenly coated.
3. Boil the Chicken: In a large pot, add 5 liters of water, the chicken, ginger, scallion whites, crushed garlic, and turmeric powder. Bring to a boil over high heat.
4. Poach the Chicken: Once boiling, reduce the heat to low and simmer for about 40-50 minutes, or until the chicken is cooked through. The internal temperature should reach at least 75°C (165°F).
5. Ice Bath: Once cooked, carefully remove the chicken and place it in an ice bath (a bowl of ice water) for 10 minutes to stop the cooking process and achieve a gelatinous skin texture.

Step 2: Prepare the Rice

1. Sauté Aromatics: In a separate pot, heat ¼ cup of vegetable oil over medium heat. Add the chopped ginger, diced shallot, and chopped garlic. Sauté until fragrant.
2. Add Rice: Stir in the jasmine rice and fry gently until the rice is glossy.
3. Cook Rice: Add 2¼ cups of the chicken stock (from poaching the chicken) and ½ tsp turmeric powder to the rice. Bring to a boil, then reduce the heat to low, cover, and cook for about 12-15 minutes. Remove from heat and let it sit covered for another 10 minutes.

Step 3: Make the Sauces

1. Ginger Scallion Oil: In a small bowl, combine the finely chopped ginger, scallion, and salt. Heat ¼ cup of oil in a small pan until hot, then pour it over the ginger and scallion mixture. Stir to combine.
2. Chili Sauce (optional): Blend the chilies, lime juice, garlic, ginger, sugar, salt, and chicken stock until smooth. Adjust seasoning to taste.

Step 4: Serve the Dish

1. Carve the Chicken: Remove the chicken from the ice bath, pat dry, and carve into serving pieces.
2. Plate the Dish: Serve the chicken on a platter, drizzle with some ginger scallion oil, and garnish with fresh coriander and sliced cucumbers.
3. Serve with Rice and Sauces: Serve the fragrant rice alongside the chicken, and offer the chili sauce and ginger scallion oil on the side for dipping.

Enjoy your homemade Hainan Chicken Rice, a dish that beautifully combines flavors and textures!