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Hainanese Chicken Rice, Singapore-style

Hainanese Chicken Rice, Singapore-style is a light, refreshing way to serve an entree. Try this for a holiday party to balance the heavy richness of other dishes. Or enjoy it as an everyday dish. The chicken is simply poached in the boiling water flavored with ginger and scallions. The same soup stock is used to cook the white rice later on. This recipe first appeared on this blog AsianInAmericamag.com a few years ago. Serves 4.
Prep Time20 minutes
Cook Time1 hour 11 minutes
Total Time1 hour 31 minutes
Course: Main Course
Cuisine: Asian, Chinese, Filipino, Malaysian
Keyword: Hainanese Chicken Rice
Servings: 4 people
Author: Asian in America recipe.

Ingredients

  • 4 pounds chicken cutlets bone-in
  • 10 cups chicken broth or water to boil chicken
  • 4 stalks scallion whites chopped
  • 4 pieces fresh ginger each 1-inch slice
  • 2 cloves garlic
  • 2 Tablespoons soy sauce
  • 1 Tablespoon xiao xing rice wine
  • 1 Tablespoon sea salt
  • 1 teaspoon freshly ground black pepper powder
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon vegetable oil for chicken rice
  • 2 cloves garlic for chicken rice,minced
  • 1 piece fresh ginger 1-inch piece,minced, for chicken rice
  • 2 cups uncooked white rice use long grained rice or jasmine white rice grains
  • 3 1/2 cups chicken rice broth for chicken rice, what was used to cook chicken
  • 1/2 teaspoon sesame oil for chicken rice
  • 1 teaspoon salt
  • 1/4 cup soy sauce for serving on side
  • 1/4 cup chili sauce bottled, for serving on side
  • 1 medium cucumber peeled, sliced, for serving
  • 1/2 cup roasted peanuts crushed, for serving on the side
  • 2 teaspoons granulated sugar to mix into peanuts, for serving on the side
  • 4 stalks scallion greens chopped, for garnish

Instructions

To Make the Chicken:

  •      Wash the chicken well. Pat dry with paper towels. Rub salt all over. Rub the ginger, garlic, soy sauce and rice wine on the chicken. Set aside.
  •    Fill a large stock pot with about 10 cups of water, 2 pieces fresh ginger, 2 stalks scallions whites. Bring the pot to a boil over high heat. This is when you add the chicken.
  •      When water starts to boil, lower heat to a slow simmer and cook the chicken in this simmering temperature for about 55 minutes or until chicken is cooked thoroughly and there are no pink parts left. To check if done, pierce the chicken thigh, and if the juices run clear, then meat is cooked.
  •      Once the chicken is cooked, turn off the heat and immerse meat quickly in a bowl filled with ice and cold water. This is supposed to stop the cooking process and keep the meat tender. Remove chicken from ice water bath. Rub the sesame oil all over. Put the chicken aside.

To Make the Chicken Rice:

  •    Using the saved chicken broth from cooking make the chicken rice. In a medium pot, over high heat, sauté the garlic and ginger in vegetable oil. Add the rice grains and stir around for 2 minutes. When the rice grains get puffy, add the chicken broth, salt. Stir gently. Cover pot and allow to boil. The broth will boil in about 5 to 6 minutes.
  •    Lower fire to a slow simmer. Cover and let the rice cook. This takes about 8 to 10 minutes. Stir the rice grains gently so that it does not stick to the bottom of the pan. Make sure the rice is cooking in low heat at this stage.

How to Plate:

  • Serve the chicken in slices on a platter. Put mounds of chicken rice next to it. Garnish with scallions and sliced cucumbers . Serve with the chicken soup broth that came from cooking the chicken. Garnish the soup with scallions and serve piping hot.
  • Side dipping sauces: serve this Hainanese Chicken with the following -- crushed peanuts mixed with sugar. Additional side sauces: soy sauce with scallions and chili sauce.

Cook's comments:

  • My sister who is based in the Philippines, suggested I use free-range or organic chicken for this recipe for a more wholesome, flavorful result. Feel free to use what is convenient.