Hainanese Chicken Rice with Ginger-Scallion Sauce
Impossibly silky poached chicken with glass-like skin sits atop fragrant rice cooked in rich chicken fat and stock, accompanied by a trio of sauces that elevate this deceptively simple dish to legendary status. Perfected by Hainanese immigrants across Southeast Asia, every element from the poaching broth to the final drizzle of ginger-scallion oil is crafted with obsessive care.
Ingredients
- 1 whole chicken (about 3.5 lbs)
- 2 cups jasmine rice, rinsed until clear
- 3 inches fresh ginger, divided (half sliced, half minced)
- 6 scallions, divided (3 whole for poaching, 3 finely chopped)
+ 12 more ingredients
Instructions
Rub the whole chicken inside and out with salt. Stuff the cavity with sliced ginger and 3 whole scallions.
Bring a large pot of water to a rolling boil. Lower the chicken in breast-side down, return to a boil, then reduce to the barest simmer. Poach for 35-40 minutes (the water should have gentle bubbles, never a roaring boil).
Remove the chicken and immediately plunge into an ice bath for 15 minutes. This tightens the skin and creates the characteristic jelly-like texture. Reserve the poaching broth.
While the chicken poaches, prepare the rice. Heat chicken fat in a saucepan over medium heat. Saute garlic and 1 tablespoon minced ginger for 1 minute. Add the rinsed rice and toast for 2 minutes, stirring to coat every grain. Add 2 cups of the reserved poaching broth and pandan leaves. Cook covered on low for 18 minutes, then rest for 10 minutes.
Make the ginger-scallion sauce: combine remaining minced ginger, chopped scallions, sesame oil, a pinch of salt, and the neutral oil heated until just shimmering. Stir together; it should sizzle.
Make the chili sauce: combine minced chilies, lime juice, sugar, 2 tablespoons poaching broth, and a pinch of salt.
Chop the chicken through the bone into neat pieces. Arrange over a mound of fragrant rice. Drizzle with sweet dark soy sauce, serve with both sauces, sliced cucumbers, cilantro, and a bowl of the hot poaching broth on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI