Must-Try Hainanese Chicken Rice
Recipe information
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Cooking:
40 min.
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Servings per container:
4
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Source:

Ingredients for - Must-Try Hainanese Chicken Rice

1. Whole chicken - 1
2. Stalk spring onion (Optional) - 1
3. Garlic, crushed, or to taste - 3 cloves
4. Fresh ginger root (Optional) - 1 (1 inch) piece
5. Water to cover - 1 (1 inch) piece
6. Salt to taste - 1 (1 inch) piece
7. Light soy sauce - 5 tablespoons
8. White sugar, or to taste - 1 ½ tablespoons
9. Garlic oil (Optional) - 1 tablespoon
10. Sesame oil - 1 teaspoon
11. Uncooked rice, or more to taste - 3 cups
12. Garlic, minced, or to taste - 3 cloves
13. Ginger, crushed (Optional) - 1 (1 inch) piece
14. Salt to taste - 1 (1 inch) piece
15. Red chile peppers, seeded and chopped - 5
16. Limes, juiced - 2
17. Garlic - 3 cloves
18. Ginger (Optional) - 1 (1/2 inch) piece
19. Salt - ¼ teaspoon
20. White sugar, or to taste - 1 pinch
21. Limes, juiced - 2
22. Garlic - 3 cloves
23. Young ginger (Optional) - 1 (1 inch) piece
24. Salt - ⅛ teaspoon

How to cook deliciously - Must-Try Hainanese Chicken Rice

1. Stage

Trim chicken of all excess fat, reserving fat.

2. Stage

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.

3. Stage

Remove chicken from the pot, reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

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.

8. Stage

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.

9. Stage

Serve garlic chile and ginger dips alongside chicken and rice.