Hainanese Chicken Rice
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Unrated
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Prep Time
45 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs 25 mins
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Servings
6 people
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Calories
580 kcal
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Course
Main Course
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Cuisine
Chinese
Hainanese Chicken Rice
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Hainanese chicken rice is a chicken dish from southern China adapted from the Hainanese dish called Wenchang chicken.
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Ingredients
For the chicken
- 1 free-range chicken , about 3 lb / 1.5 kg
- 2 teaspoons salt
- 10 cloves garlic , crushed
- 1 bunch scallions , coarsely chopped
- 1 cup Shaoxing wine
- 1 2-inch / 5 cm piece ginger, cut in 4
- 4 quarts water
For the rice
- 16 oz. jasmine rice
- ½ cucumber
- 3 tablespoons chopped fresh cilantro leaves
For the scallion and ginger sauce
- 8 scallions , thinly sliced
- 4 tablespoons finely grated fresh ginger
- 3 tablespoons sesame oil
- ½ cup vegetable oil
- 1 teaspoon salt
- white pepper , freshly ground
- Spicy soy sauce
- 3 tablespoons dark soy sauce
- 2 cloves garlic , minced
- 2 teaspoons lime juice
- 3 teaspoons chili sauce
- 2 tablespoons rice wine vinegar
- 3 teaspoons brown sugar
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Instructions
Scallion and ginger sauce
- Mix the scallions, ginger, sesame oil, salt and white pepper in a bowl.
- Heat a saucepan over medium heat.
- Add vegetable oil and heat for 2 minutes or until steaming just begins.
- Remove the saucepan from the heat.
- Add the oil slowly, carefully, to the bowl with the scallion/ginger mixture. The oil should sizzle. Stir well.
- Set aside.
Spicy soy sauce
- Mix all the ingredients in a bowl. Stir until the sugar is dissolved.
- Set aside.
Chicken
- Place the chicken, breast side up, in a Dutch oven.
- Add ginger, garlic, scallions and salt.
- Add water.
- Place pot over high heat and, 2 minutes after boiling again, cover and reduce heat to low to medium.
- Cook the chicken for 1 hour over low heat.
- Turn the chicken over so that the breast side is submerged in the cooking water.
- Cover and cook again for 5 minutes over very low heat.
- Remove the chicken from the pot, reserving the broth and place it in a large deep dish. Cover it immediately so it doesn't dry out.
Rice
- Filter the chicken broth and take 2½ cups (650 ml).
- Pour it into a saucepan with an airtight lid.
- Rinse the rice thoroughly and drain. Pour the rice into the broth.
- Over medium heat, bring to a boil, stirring the rice occasionally.
- As soon as it boils again, reduce the heat to medium/low and cover.
- Cook for 8 to 10 minutes or until seeing small holes in the surface of the rice and it begins to puff up.
- Reduce the heat to very low, stir the rice with a fork and cover again
- Cook for an additional 10 minutes until the rice is shiny and tender.
- If the rice is still a little firm, add a few tablespoons of boiling broth and cook covered for a few more minutes.
- When the rice is cooked, remove from the heat and let stand for another 5 minutes.
To serve
- Peel just a few strips from the cucumber, then cut it into thin, slightly beveled slices.
- Arrange the cucumber and cilantro on a large serving platter.
- When the chicken is cool enough to handle, carefully remove the thighs and drumsticks and cut them into pieces using a very sharp knife.
- Next, cut the breast in half across the bone, cutting on each side of the breast bone.
- Remove the breasts in one piece and remove any fragments of cartilage or bone.
- Then cut the breast into thick slices.
- Arrange all the chicken on the dish next to the cucumber.
- Pour the rice into a separate dish or into individual bowls.
- Serve with both sauces.
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