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Hainanese Chicken Rice
5 from 12 votes

Hainanese Chicken Rice

This recipe for Hainanese Chicken Rice features aromatic, toasted coconut rice with silky, tender poached chicken served alongside chili garlic sauce and a warm, clear chicken broth.

Prep Time
30 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings: 6
Calories: 654 kcal
Course: Main Course
Cuisine: Asian, Chinese

Ingredients

Chicken:
  • 4 lb chicken whole
  • 3 teaspoon salt sea salt
  • ginger knob
  • green onion 5-6 stalks, bunch
  • water reserve broth for later, cold, enough to cover and submerge chicken
Coconut rice:
  • 2 C jasmine rice long grain
  • 2 teaspoon vegetable oil
  • 5 cloves garlic minced finely
  • 1 C coconut milk preferably canned, full-fat
  • 3 pandan leaves knotted
Ginger garlic sauce:
  • 1 tablespoon vegetable oil
  • ginger minced, small knob
  • 3 cloves garlic minced
  • pinch salt or to taste, sea salt
Chili sauce:
  • 1 tablespoon vegetable oil
  • small ginger minced, knob
  • 2 talks green onion green part only, chopped
  • 4 red chili Birds eye chili, minced, Thai
  • pinch salt or to taste, sea salt
Soy-green onion sauce:
  • 2 teaspoon vegetable oil
  • 2 talks green onion green part only, chopped
  • 2 teaspoon soy sauce
  • ½ teaspoon granulated sugar or to taste
Garnishes:
  • ½ cucumber sliced
  • cilantro few sprigs

Instructions

Prepare the chicken:
    Cup of Yum
  1. Let the chicken come to room temperature.
  2. Rub salt over the exterior and inner cavity of chicken.
  3. Stuff the cavity with green onion whites and knob of ginger.
  4. Fill a large stock pot with enough cold water to submerge and cover the chicken.
  5. Place the chicken into the pot of cold water and bring to rolling boil, then reduce to a gentle simmer.
  6. Periodically skim off the scum that floats on top of the water, using a spoon or fat skimmer.
  7. Poach the chicken for about 60 minutes or until the chicken reaches an internal temperature of 165°F/74°C at the thickest part.
  8. Transfer the cooked chicken into a cold ice bath immediately to firm up skin.
  9. Reserve the chicken poaching liquid (broth).
  10. Remove the chicken from the ice bath, and lightly cover with foil.
  11. Leave it to rest for 15 minutes before carving with a sharp knife.
Prepare the rice:
  1. Wash the jasmine rice until the water is no longer cloudy.
  2. Drain the rice well.
  3. Heat a large frying pan on medium heat.
  4. Pour in the vegetable oil an add in the well-drained rice, tossing it in the oil and toasting it for about 1 minute.
  5. Add in the garlic and continue to toast, until the rice has some browning and is aromatic.
  6. Remove from heat and transfer the rice to a rice cooker.
  7. Add 1 C of coconut milk along with 1 C of chicken poaching liquid to the rice cooker along with the pandan leaves.
  8. Cook the rice according to your rice cooker manufacturer's instructions.
  9. Remove the pandan leaves.
Prepare the sauces:
Ginger garlic sauce:
  1. Heat up a small saucepan with 1 tablespoon vegetable oil.
  2. Fry the ginger and garlic in the oil for 2-3 minutes over medium heat.
  3. Add in salt to taste.
Chili sauce:
  1. Heat up a small saucepan with 1 tablespoon vegetable oil.
  2. Fry the ginger, green onions, and Thai red eye chilies in the oil for 2-3 minutes
  3. Add in salt to taste.
Soy-green onion sauce:
  1. Heat up a small saucepan with 2 teaspoon vegetable oil.
  2. Fry the green onions in the oil for about 1-2 minutes.
  3. Transfer to small serving dish and add in 2 teaspoon soy sauce.
  4. Stir in ½ teaspoon sugar.
  5. Adjust seasonings to your taste.
Serve:
  1. Serve the coconut rice with chicken, slices of cucumber and sauces along with a bowl of chicken broth soup, garnished with cilantro, if desired.

Nutrition Information

Calories 654kcal (33%) Carbohydrates 59g (20%) Protein 34g (68%) Fat 31g (48%) Saturated Fat 14g (70%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 10g (50%) Trans Fat 0.1g (5%) Cholesterol 109mg (36%) Sodium 1408mg (59%) Potassium 610mg (13%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 587IU (12%) Vitamin C 49mg (54%) Calcium 63mg (6%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 654

% Daily Value*

Calories 654kcal 33%
Carbohydrates 59g 20%
Protein 34g 68%
Fat 31g 48%
Saturated Fat 14g 70%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 10g 50%
Trans Fat 0.1g 5%
Cholesterol 109mg 36%
Sodium 1408mg 59%
Potassium 610mg 13%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 587IU 12%
Vitamin C 49mg 54%
Calcium 63mg 6%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.