Black Pepper Free Hainanese Chicken Rice
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Learn more →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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