My Hainanese Chicken Rice
Hainanese Chicken Rice: A Comfort Food Classic with a Personal Touch
Hainanese Chicken Rice is more than just a meal—it’s a culinary journey steeped in history and comfort. Originating from China’s Hainan province and embraced across Southeast Asia, this dish has become a beloved staple in many homes, including mine. Growing up in Malaysia, chicken rice was often a weekend special, with its fragrant rice and tender poached chicken bringing family together around the table.
Preparation Time
15 minutes
Ingredients
Chicken
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1 whole chicken, cleaned
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1 handful coarse sea salt
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4-inch piece fresh ginger, sliced into ¼-inch pieces
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5 cloves garlic
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2 stalks spring onions, cut into 1-inch sections
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1 handful chives (optional)
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2 bay leaves
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1 dessert spoon black pepper
Rice
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2 cups basmati rice, washed and soaked in cool water for at least 10 minutes
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3 cloves garlic, pounded into a paste
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1-inch piece ginger, pounded into a paste
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3 cups reserved chicken poaching broth
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½ teaspoon sesame oil
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2 tablespoons olive oil (or chicken fat, if available)
Chilli Sauce
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4 tablespoons chilli sauce (I used Lingam’s Extra Spicy Chilli Sauce)
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2 cloves garlic, pounded into a fine paste
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1 tablespoon lime juice
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2 tablespoons reserved chicken poaching broth
Sides
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1 cucumber, thinly sliced or cut into bite-sized chunks
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Light soy sauce, to drizzle
Method
1. Prepare and Poach the Chicken
Rub the chicken all over with a small handful of coarse salt to remove any loose skin and impurities. Rinse thoroughly, inside and out. Season generously with salt.
Stuff the cavity with ginger slices, garlic, spring onions, and chives. Place the chicken in a large stockpot and add cold water to cover by about 1 inch. Add bay leaves, black pepper, and salt to taste.
Bring to a boil over high heat, then immediately reduce the heat to low and maintain a gentle simmer. Cook for about 40 minutes, or less if using a smaller chicken.
Check for doneness by inserting a chopstick into the thickest part under the leg—the juices should run clear.
2. Ice Bath and Broth Reserve
Once cooked, turn off the heat and carefully lift the chicken into a pot of ice water to cool. Discard the ginger and spring onions from the cavity.
Reserve the poaching broth for the rice, chilli sauce, and soup.
Note: The ice bath stops the cooking process, keeping the meat tender and juicy while giving the skin a lovely, firm texture.
3. Cook the Rice
Drain the soaked rice. Heat olive oil in a wok or saucepan over medium-high heat. Add the ginger and garlic paste and sauté until fragrant.
Add the rice and stir to coat evenly. Cook for about 2 minutes, then stir in the sesame oil. Transfer everything to a rice cooker.
Add 3 cups of the reserved chicken broth and cook as usual.
4. Prepare the Chicken
Remove the chicken from the ice bath and pat dry. Rub the skin lightly with sesame oil. Carve into serving pieces.
5. Make the Chilli Sauce
Using a pestle and mortar, blend all the chilli sauce ingredients until well combined.
6. Prepare the Soup
You should have about 6–7 cups of reserved broth remaining. Heat gently just before serving and season if needed.
To Serve
Serve the chicken with fragrant rice, chilli sauce, cucumber slices lightly drizzled with soy sauce, and a bowl of hot broth. Garnish with mint or coriander leaves if you like.
Tip: Any extra broth can be frozen and used later as a flavourful stock for soups and stews.
A Meal to Nourish the Body and Soul
Serve this fragrant Hainanese Chicken Rice with its spicy chilli sauce, crisp cucumber, and comforting broth for a meal that feels like a warm embrace. Whether shared with family or friends, it’s a dish that invites connection, nostalgia, and the simple joy of good food made with care.
And remember—the leftover broth is a treasure. Freeze it and let the love from this meal live on in many more dishes to come.
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