Chinese

Hainanese Chicken Rice

Tender poached chicken is chilled for smooth, springy skin, then served with fragrant rice cooked in chicken fat and broth. Ginger-scallion oil, fresh chili sauce, dark soy, and a small bowl of clear broth complete the plate.

Ingredients

• bone-in, skin-on chicken leg quarters2 large, about 700g total
• fine sea salt2 tsp
• fresh ginger45g, sliced, divided
• scallions4, divided
• garlic cloves5, divided
• water1.5 litres
• Shaoxing wine1 tbsp
• jasmine rice1 cup
• rendered chicken fat or neutral oil1 1/2 tbsp
• pandan leaf1, knotted, optional
• sesame oil1 tsp
• light soy sauce1 tbsp
• dark soy sauce1 tbsp
• red chilies3, chopped
• lime juice1 1/2 tbsp
• sugar1 tsp
• vegetable oil2 tbsp
• cucumber1 small, sliced
• cilantroa small handful
• white pepperto taste

Method

1. Rub the chicken all over with 1 tsp salt, especially the skin, then rinse and pat dry to help clean and tighten the skin.
2. Bring 1.5 litres water to a boil with 3 slices ginger, 2 scallions, 2 garlic cloves, 1 tsp salt, and the Shaoxing wine.
3. Lower the chicken into the boiling broth for 10 seconds, lift it out, and repeat twice to set the skin evenly.
4. Return the chicken to the pot, bring just back to a bare simmer, cover, turn the heat very low, and poach for 28 to 32 minutes until the thickest part reaches 74°C.
5. Transfer the chicken immediately to a bowl of ice water and chill for 10 minutes, then drain and brush the skin lightly with sesame oil.
6. Strain and reserve the poaching broth, keeping it hot for cooking the rice and serving as soup.
7. Rinse the jasmine rice until the water runs mostly clear, then drain well for 10 minutes.
8. Finely mince 2 garlic cloves and 15g ginger, then fry them in chicken fat or neutral oil over medium heat until fragrant but not browned.
9. Add the drained rice and stir for 2 minutes until the grains are glossy.
10. Transfer the rice to a small pot or rice cooker with 1 1/4 cups hot chicken broth and the pandan leaf, then cook until tender and let it rest covered for 10 minutes.
11. For the ginger-scallion sauce, finely mince the remaining scallions and 20g ginger, place in a heatproof bowl with a pinch of salt, then pour over 2 tbsp hot vegetable oil and stir.
12. For the chili sauce, blend the red chilies with the remaining garlic clove, 1 tbsp lime juice, 2 tbsp chicken broth, sugar, and a pinch of salt until loose and spoonable.
13. Mix the light soy sauce with dark soy sauce and 1 tbsp chicken broth for the sweet-savory soy drizzle.
14. Season two small bowls of hot broth with white pepper and a little salt if needed.
15. Cut the chicken through the bone into neat pieces, spoon a little soy drizzle over it, and serve with the chicken rice, cucumber slices, cilantro, ginger-scallion sauce, chili sauce, and hot broth.

Common questions