AuthorHolisticJBA classic Singaporean / Malaysian dish of succulent poached chicken and flavored rice served with chilli-garlic sauce, soy sauce and a clear chicken soup.
Rinse the clean the chicken pieces well. Remove any excess fat from the chicken and set it aside.
Lightly rub the chicken skin and flesh with a coarse sea salt. Keep rubbing until all the loose skin is removed and the chicken skin shines. Then rinse the chicken under running water to remove excess salt. Pat dry.
Fill a large saucepan or stockpot with water and add the chicken. Ensure there is enough water to cover the chicken. Add the green onions and ginger and bring to the boil. Once the water boils, turn the chicken over. Cover the pot and let the chicken and broth simmer for approximately 15 minutes.
After 15 minutes prepare a large bowl of ice water. Remove the chicken from the saucepan or stockpot. Leave the broth gently simmering.
Place the chicken into the ice bath. Leave for 20 seconds, remove and prepare the glaze by mixing the sesame oil and salt.
Brush the glaze onto the skin of the chicken.
Continue simmering the broth for 40 minutes. The more you simmer the more tasty!
Add salt and pepper, if required.
Wash rice and place a saucepan over a medium heat. Add the chicken fat that you had kept aside. Render the fat until the oils are released and the solids start to turn brown and crispy. Remove the solids from the rendered chicken fat before they burn. Add the minced garlic, ginger and shallot to the chicken oils. Sauté in the chicken fat until fragrant. Add the washed rice and sauté for about a minute.
Add soy sauce, sesame oil and pandan to the rice. Mix well.
Pour the broth into the rice. Stir to mix and leave to cook over high heat.
Once the rice mixture boils, reduce the heat and simmer with the saucepan covered until cooked. Approximately 10 minutes.
Dissolve sugar in warm water. Then, add the remaining ingredients, mix well and your sauce is ready.
Deseed the red chillis. Add the chilli peppers, garlic cloves, ginger and vinegar to a blender and grind until smooth. Add salt and sugar to taste. Add some of the cooled chicken broth to the sauce to gain your preferred consistency (I use 2 teaspoons)
On a plate add a serving of rice. Cut the poached chicken into thin long slices and place on top of rice.
Pour some of the sweet soy sauce over the chicken.
Warm the broth, add to small soup bowls and garnish with chopped green onions and cilantro leaves.
Serve your Hainanese Chicken Rice at room temperature, with warm soup, cucumber slices, chilli garlic sauce and add a dipping bowl of sweet soy sauce on the side.
Ingredients
Directions
Rinse the clean the chicken pieces well. Remove any excess fat from the chicken and set it aside.
Lightly rub the chicken skin and flesh with a coarse sea salt. Keep rubbing until all the loose skin is removed and the chicken skin shines. Then rinse the chicken under running water to remove excess salt. Pat dry.
Fill a large saucepan or stockpot with water and add the chicken. Ensure there is enough water to cover the chicken. Add the green onions and ginger and bring to the boil. Once the water boils, turn the chicken over. Cover the pot and let the chicken and broth simmer for approximately 15 minutes.
After 15 minutes prepare a large bowl of ice water. Remove the chicken from the saucepan or stockpot. Leave the broth gently simmering.
Place the chicken into the ice bath. Leave for 20 seconds, remove and prepare the glaze by mixing the sesame oil and salt.
Brush the glaze onto the skin of the chicken.
Continue simmering the broth for 40 minutes. The more you simmer the more tasty!
Add salt and pepper, if required.
Wash rice and place a saucepan over a medium heat. Add the chicken fat that you had kept aside. Render the fat until the oils are released and the solids start to turn brown and crispy. Remove the solids from the rendered chicken fat before they burn. Add the minced garlic, ginger and shallot to the chicken oils. Sauté in the chicken fat until fragrant. Add the washed rice and sauté for about a minute.
Add soy sauce, sesame oil and pandan to the rice. Mix well.
Pour the broth into the rice. Stir to mix and leave to cook over high heat.
Once the rice mixture boils, reduce the heat and simmer with the saucepan covered until cooked. Approximately 10 minutes.
Dissolve sugar in warm water. Then, add the remaining ingredients, mix well and your sauce is ready.
Deseed the red chillis. Add the chilli peppers, garlic cloves, ginger and vinegar to a blender and grind until smooth. Add salt and sugar to taste. Add some of the cooled chicken broth to the sauce to gain your preferred consistency (I use 2 teaspoons)
On a plate add a serving of rice. Cut the poached chicken into thin long slices and place on top of rice.
Pour some of the sweet soy sauce over the chicken.
Warm the broth, add to small soup bowls and garnish with chopped green onions and cilantro leaves.
Serve your Hainanese Chicken Rice at room temperature, with warm soup, cucumber slices, chilli garlic sauce and add a dipping bowl of sweet soy sauce on the side.
Succulent Poached Chicken and Flavored Rice
- Clear Explanation(5)
- Ease To Make(5)
- Flavor and Taste(5)
- Value for Money(5)
- Overall Rating(5)
Summary
Hainanese Chicken Rice (usually referred to as ‘chicken rice’) is widely popular in the country. You will find this classic dish in most, if not all, food courts and hawker centres. The dish consists of succulent poached chicken and richly flavored rice served with chicken broth soup, chilli-garlic sauce and a sweet-ish soy sauce. It is the combination of all these elements that make the dish complete.
Overall
5Pros
Great taste and flavor
Easy to Prepare
Basic ingredients that form a delicious dish
Cons