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Hainan Chicken Rice (Hainanese Chicken Rice)

Silky poached chicken with glistening skin over fragrant jasmine rice cooked in chicken stock, served with ginger-scallion sauce, chili sauce, and sweet soy — Singapore's beloved comfort dish.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
15 minutes
Total Time 1 hour 25 minutes
Course: Main Course
Cuisine: Singaporean
Ingredients Method

Ingredients
  

For the Poached Chicken
  • 1 whole chicken 3½–4 lbs / 1.6–1.8 kg, giblets removed (a young hen works best)
  • 3 water 3–3.8 L water, enough to fully submerge the chicken
  • 4- inch ginger (for the poached chicken) for the poached chicken, sliced into coins
  • 4 scallions (for the poached chicken) for the poached chicken, cut into 2-inch pieces
  • 1 tablespoon salt (for the poached chicken) for the poached chicken, plus more for rubbing
  • 1 tablespoon Shaoxing wine optional but recommended
  • Large bowl of ice water for the ice bath
For the Fragrant Rice
  • 2 cups jasmine rice rinsed and drained
  • 2 tablespoons chicken fat skimmed from the poaching stock or neutral oil
  • 1 tablespoon ginger (for the fragrant rice) for the fragrant rice, minced
  • 3 garlic cloves (for the fragrant rice) for the fragrant rice, minced
  • 2 cups chicken poaching stock (for the fragrant rice) for the fragrant rice (see steps)
  • ½ teaspoon salt (for the fragrant rice) for the fragrant rice
  • 2 pandan leaves tied in a knot (optional but authentic)
For the Ginger-Scallion Sauce
  • 3- inch ginger (for the ginger-scallion sauce) for the ginger-scallion sauce, finely grated (about 3 tablespoons)
  • 4 scallions (for the ginger-scallion sauce) for the ginger-scallion sauce, very finely minced (white and light green parts)
  • ½ teaspoon salt (for the ginger-scallion sauce) for the ginger-scallion sauce
  • 3 tablespoons neutral oil (for the ginger-scallion sauce) for the ginger-scallion sauce, heated until shimmering
For the Chili Sauce
  • 3 fresh red chilies Thai bird's eye or Fresno, roughly chopped
  • 1- inch ginger (for the chili sauce) for the chili sauce, chopped
  • 2 garlic cloves (for the chili sauce) for the chili sauce
  • 1 tablespoon lime juice
  • 1 teaspoon sugar
  • ¼ teaspoon salt (for the chili sauce) for the chili sauce
  • 2 chicken stock (for the chili sauce) for the chili sauce (to loosen)
To Serve
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark sweet soy sauce kecap manis style
  • 1 cucumber thinly sliced
  • A small bowl of hot poaching stock per person as soup
  • Fresh cilantro chopped (optional)

Method
 

  1. Poach the Chicken: Rub the chicken inside and out with a generous handful of salt, then rinse. Stuff the cavity with half the ginger slices and half the scallion pieces. Bring the water to a rolling boil in a large stockpot with the remaining ginger, scallions, salt, and Shaoxing wine. Grip the chicken by the neck cavity with long tongs, lower it into the boiling water for 30 seconds, then lift it out — repeat this dunking 3 times to tighten the skin. Now submerge the chicken fully, bring back to a boil, then immediately reduce to the gentlest simmer (a few lazy bubbles). Cover and poach for 30–35 minutes. Turn off the heat and let the chicken rest in the hot stock, covered, for 15 minutes. The thickest part of the thigh should read 165°F (74°C) on a thermometer.
  2. Ice Bath for Silky Skin: Lift the chicken out and plunge it immediately into the large bowl of ice water. Leave it for 10–15 minutes until completely cool. This shock tightens the skin, giving it that signature smooth, slightly gelatinous texture and locking in the juices. Drain well, pat dry, and brush the skin lightly with a teaspoon of sesame oil for shine. Do not discard the poaching liquid — skim off the chicken fat from the surface and reserve 2 tablespoons for the rice; keep the rest of the stock.
  3. Cook the Fragrant Rice: While the chicken rests, heat the reserved chicken fat (or oil) in a medium saucepan over medium heat. Add the minced ginger and garlic and fry for 1–2 minutes until fragrant but not browned. Add the rinsed jasmine rice and stir to toast for 2–3 minutes until every grain is coated and slightly translucent at the edges. Pour in 2 cups of the hot poaching stock, add the salt and pandan leaves, and bring to a boil. Reduce to low, cover tightly, and cook for 12–15 minutes. Remove from heat and rest, covered, for 10 minutes, then fluff with a fork.
  4. Make the Ginger-Scallion Sauce: Combine the grated ginger, minced scallions, and salt in a heatproof bowl. Heat the oil in a small pan until it shimmers and just starts to smoke, then pour it over the ginger-scallion mixture — it should sizzle dramatically. Stir well. This sauce keeps 3–4 days in the fridge and is the soul of the dish.
  5. Blend the Chili Sauce: Add the red chilies, ginger, garlic, lime juice, sugar, and salt to a small blender or food processor. Blitz into a coarse paste, adding hot chicken stock a spoonful at a time until it reaches a spoonable sauce consistency. Taste and adjust — it should be fiery, tangy, and a little sweet.
  6. Slice and Serve: Carve the chicken: cut through the joints to separate legs, wings, and breast, then slice the breast and thigh meat into even pieces, keeping the skin on each slice. Fan the slices over a mound of the fragrant rice, drizzle with light soy sauce, and serve with cucumber slices, the ginger-scallion sauce, chili sauce, dark sweet soy on the side, and a bowl of hot stock as soup. Garnish with cilantro if you like.