Hainanese Chicken Rice

  • Serves

    serves 4

This dish, from the Chinese island of Hainan, has become a Singaporean standard.


For the Chicken and Stock

  • 1 3 lb. chicken
  • Salt
  • 1 small piece ginger, peeled and crushed
  • 2 cloves garlic, crushed and peeled
  • 1 scallion, tied in a knot

For the Rice

  • 1½ cups jasmine or other long-grain rice
  • 2 tbsp. vegetable oil
  • 3 shallots, peeled and finely chopped
  • 5 cloves garlic, peeled and finely chopped
  • Salt
  • 1 cucumber, sliced
  • 1 tomato, sliced
  • 1 carrot, sliced
  • Coriander leaves


Step 1

For the chicken and stock: Wash chicken and pat dry. Sprinkle with salt inside and out. Tuck ginger, garlic, and scallion into cavity of chicken, then tie legs together with kitchen string.

Step 2

Bring 5 quarts of water to a boil in a large pot over high heat. Completely submerge chicken, breast-side-down. Bring to a boil again, cover pot, and turn heat down to very low. Simmer 30 minutes, turning chicken once and skimming any foam from stock. Remove chicken and set aside to cool; reserve stock, keeping it warm. Remove chicken skin; pull meat from bones and cut into thick slices.

Step 3

For the rice: Wash rice in a large bowl of cold water and drain. Repeat process until water is almost clear. Drain in colander and shake to remove as much remaining water as you can.

Step 4

Heat oil in a wok or medium skillet over high heat. Add shallots and garlic, and stir-fry 30 seconds. Add rice and stir-fry 1-2 minutes more. Pour in 3 cups chicken stock; season to taste with salt. Bring to a boil over high heat; cover and reduce heat to very low. Cook 20 minutes. Stir, cover, and let rest 5 minutes. Serve each person separate bowls of rice, chicken, and stock. Garnish with cucumbers, tomatoes, carrots, and coriander leaves. Serve with Sweet Soy Sauce, Ginger Sauce, and Chile-Ginger Sambal.

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