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Hainanese Chicken Rice

Singaporean · Dinner · Easy

Hainanese Chicken Rice

Total
1 hr 15 min
Prep
20 min
Serves
4
Calories
630
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Gently poached chicken, ginger-scented rice and a sharp chili dip make Singapore's chicken rice a meal of small, carefully balanced parts.

Gentle heat keeps the meat supple in Hainanese Chicken Rice, while the poaching broth gives the grains their savory backbone. In Singapore, the rice and chili sauce deserve as much attention as the chicken itself. Each spoonful should taste of ginger and garlic without feeling heavy.

Use bone-in thighs for a manageable home batch. Keep the broth just below a vigorous boil, and measure the liquid for the rice instead of pouring it in by eye.

SavoryGarlickyFreshClassicComfort FoodDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Put the chicken thighs, water, half the ginger, 3 garlic cloves, scallions and 1 tsp salt in a pot. Bring to a gentle simmer over medium heat; skim the surface and simmer over low heat for , until the thickest meat reaches 165°F.

  2. Lift the chicken onto a plate and brush with sesame oil. Strain the broth, reserving 2 cups for the rice, 2 tbsp for the dip and the rest for serving.

  3. Mince 2 garlic cloves and half the remaining ginger. Heat the vegetable oil in a saucepan over medium heat and cook these aromatics for until fragrant. Stir in the rice for , then add the 2 cups broth.

  4. Bring the rice to a simmer, cover and cook over low heat for until the liquid is absorbed. Remove from the heat and rest, covered, for .

  5. Blend the red chili, remaining garlic and ginger, lime juice, sugar, remaining salt and 2 tbsp reserved broth into a spoonable dip. Cut the chicken off the bones and serve with rice, cucumber, soy sauce, chili dip and cups of the warm broth.

Forkue tips

  • Let the broth bubble lazily; a rolling boil tightens the chicken skin and meat.

Storing and reheating

Refrigerate chicken, rice and broth separately for up to 3 days. Steam the rice with a spoonful of broth and warm the chicken gently in the remaining broth; keep the chili dip cold.

Kitchen gear

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Nutrition per serving, estimated

630Calories
34gProtein
62gCarbs
27gFat

Photo: No machine-readable author provided. Terence assumed (based on copyright claims), CC BY 2.5, via Wikimedia Commons (cropped and enhanced)

Hainanese Chicken Rice: FAQ

Can I use chicken breasts?

Yes, use bone-in breasts and start checking the center earlier. Remove each piece as soon as it reaches 165°F so the lean meat stays moist.

Why is my chicken rice mushy?

Too much broth or poorly drained rice can leave it wet. Drain the rinsed grains thoroughly and use the measured broth rather than the whole poaching pot.

How do I store and reheat Hainanese Chicken Rice?

Refrigerate chicken, rice and broth separately for up to 3 days. Steam the rice with a spoonful of broth and warm the chicken gently in the remaining broth; keep the chili dip cold.

How long does Hainanese Chicken Rice take?

About 1 hr 15 min in total: 20 min prep and 55 min cooking.

What do I need to make Hainanese Chicken Rice?

The key ingredients are chicken thighs, ginger, garlic, scallions, jasmine rice and sesame oil, plus pantry basics.

Any tips for Hainanese Chicken Rice?

Let the broth bubble lazily; a rolling boil tightens the chicken skin and meat.

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