Hainanese Chicken Rice
Singapore's national dish made simple for home cooking. Tender poached chicken with fragrant rice cooked in chicken stock.
Prep: 15 minutes. Cook: 45 minutes. Difficulty: Medium. Serves 4.
Ingredients
- 1 whole chicken (about 1.5kg)
- 4 cups jasmine rice
- 4 slices ginger
- 3 cloves garlic, minced
- 2 stalks spring onion
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 cucumber, sliced
- Salt to taste
- Chicken stock (from poaching)
Instructions
- Bring a large pot of water to boil. Add ginger slices and spring onion.
- Lower chicken into the water. Reduce heat to low simmer.
- Poach chicken for 35–40 minutes until cooked through.
- Remove chicken and plunge into ice water for 10 minutes to firm the skin.
- Reserve the chicken stock.
- Wash rice. Heat sesame oil in a rice cooker or pot. Fry garlic for 1 minute.
- Add rice and stir to coat with oil. Add chicken stock instead of water.
- Cook rice as normal. The stock gives it flavour.
- Chop chicken into pieces. Serve with fragrant rice and sliced cucumber.
- Serve with soy sauce and chilli sauce on the side.
Tips for Helpers
- Test chicken is cooked by piercing the thigh — juices should run clear.
- Ice bath is important — it makes the skin smooth and firm.
- Use the stock for the rice, that is what makes it special.
Ingredient Substitutions
- Use chicken breast if you prefer white meat, but thigh has more flavour.
- If no ice available, run chicken under cold water for 5 minutes.