Hainanese Chicken Rice
User Reviews
5.0
12 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
6
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Calories
654 kcal
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Course
Main Course
Hainanese Chicken Rice
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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.
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Ingredients
Chicken:
- 4 lb whole chicken
- 3 teaspoon sea salt
- knob of ginger
- bunch of green onions 5-6 stalks
- enough cold water to cover and submerge the chicken reserve broth for later
Coconut rice:
- 2 C Jasmine long grain rice
- 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
- small knob of ginger minced
- 3 cloves garlic minced
- pinch sea salt or to taste
Chili sauce:
- 1 tablespoon vegetable oil
- small knob of ginger minced
- 2 stalks green onion green part only, chopped
- 4 red Thai chilies Birds eye chili, minced
- pinch sea salt or to taste
Soy-green onion sauce:
- 2 teaspoon vegetable oil
- 2 stalks green onion green part only, chopped
- 2 teaspoon soy sauce
- ½ teaspoon granulated sugar or to taste
Garnishes:
- ½ cucumber sliced
- few sprigs cilantro
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Instructions
Prepare the chicken:
- Let the chicken come to room temperature.
- Rub salt over the exterior and inner cavity of chicken.
- Stuff the cavity with green onion whites and knob of ginger.
- Fill a large stock pot with enough cold water to submerge and cover the chicken.
- Place the chicken into the pot of cold water and bring to rolling boil, then reduce to a gentle simmer.
- Periodically skim off the scum that floats on top of the water, using a spoon or fat skimmer.
- Poach the chicken for about 60 minutes or until the chicken reaches an internal temperature of 165°F/74°C at the thickest part.
- Transfer the cooked chicken into a cold ice bath immediately to firm up skin.
- Reserve the chicken poaching liquid (broth).
- Remove the chicken from the ice bath, and lightly cover with foil.
- Leave it to rest for 15 minutes before carving with a sharp knife.
Prepare the rice:
- Wash the jasmine rice until the water is no longer cloudy.
- Drain the rice well.
- Heat a large frying pan on medium heat.
- Pour in the vegetable oil an add in the well-drained rice, tossing it in the oil and toasting it for about 1 minute.
- Add in the garlic and continue to toast, until the rice has some browning and is aromatic.
- Remove from heat and transfer the rice to a rice cooker.
- Add 1 C of coconut milk along with 1 C of chicken poaching liquid to the rice cooker along with the pandan leaves.
- Cook the rice according to your rice cooker manufacturer's instructions.
- Remove the pandan leaves.
Prepare the sauces:
Ginger garlic sauce:
- Heat up a small saucepan with 1 tablespoon vegetable oil.
- Fry the ginger and garlic in the oil for 2-3 minutes over medium heat.
- Add in salt to taste.
Chili sauce:
- Heat up a small saucepan with 1 tablespoon vegetable oil.
- Fry the ginger, green onions, and Thai red eye chilies in the oil for 2-3 minutes
- Add in salt to taste.
Soy-green onion sauce:
- Heat up a small saucepan with 2 teaspoon vegetable oil.
- Fry the green onions in the oil for about 1-2 minutes.
- Transfer to small serving dish and add in 2 teaspoon soy sauce.
- Stir in ½ teaspoon sugar.
- Adjust seasonings to your taste.
Serve:
- 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
Show Details
Calories
654kcal
(33%)
Carbohydrates
59g
(20%)
Protein
34g
(68%)
Fat
31g
(48%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
5g
Monounsaturated Fat
10g
Trans Fat
0.1g
Cholesterol
109mg
(36%)
Sodium
1408mg
(59%)
Potassium
610mg
(17%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
587IU
(12%)
Vitamin C
49mg
(54%)
Calcium
63mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 654 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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