Hainanese Chicken Rice

Total time1 hr 40 min

Prep time25 min

Cook time1 hr

4.9

(27)

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Ingredients

4 servings

For the poached chicken

1 whole chicken (3.5–4 lb), giblets removed
2 tsp kosher salt, plus more for rubbing
1 (3-inch) piece fresh ginger, cut into ¼-inch coins
4 scallions, tied in a loose knot
4 cloves garlic, smashed
1 tbsp sesame oil

For the rice

2 cups jasmine rice, rinsed until water runs clear
2 tbsp reserved chicken fat (skimmed from poaching broth) oil or neutral oil
3 cloves garlic, minced
1 (1-inch) piece fresh ginger, minced
2 ½ cups reserved poaching broth
½ tsp kosher salt
2 pandan leaves, tied in a knot (optional)

For the ginger-scallion sauce

¼ cup fresh ginger, roughly chopped
4 scallions, green and white parts, roughly chopped
¼ cup neutral oil (such as canola or vegetable oil)
½ tsp kosher salt

For the chili sauce

4 red fresno or thai red chilies, roughly chopped
3 cloves garlic
1 (1-inch) piece fresh ginger
2 tbsp fresh lime juice
1 tbsp sugar
½ tsp kosher salt
3 tbsp reserved poaching broth

For the soy dipping sauce

3 tbsp soy sauce
1 tbsp reserved poaching broth
1 tsp sesame oil
1 tsp sugar
½ tsp dark soy sauce

For serving

1 english cucumber, thinly sliced
2 scallions, thinly sliced
fresh cilantro sprigs (optional)

Instructions

1
Rub the chicken all over — including inside the cavity — with a generous pinch of kosher salt. Place the chicken in a large stockpot and add enough cold water to submerge it by about 1 inch (roughly 12–14 cups). Add the ginger coins, knotted scallions, smashed garlic, and 2 tsp kosher salt. Bring to a boil over high heat, then immediately reduce the heat to maintain a very gentle simmer — just a few lazy bubbles at the surface.
2
Poach the chicken, partially covered, for 35–40 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Adjust the heat as needed to keep the simmer gentle — a hard boil will tighten the meat.

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