If you’ve ever wondered how to transform a simple chicken and rice dish into a culinary masterpiece, look no further. Hainanese Chicken Rice, a beloved dish from southern China, offers a delightful blend of tender poached chicken, aromatic rice, and flavorful dipping sauces. Despite its gourmet appearance, this dish is surprisingly straightforward to prepare at home.
What’s Hainanese Chicken Rice?
Hainanese chicken rice is a dish of poached chicken and seasoned rice, served with chilli sauce and usually with cucumber garnishes.
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The secret lies in the gentle poaching of the chicken, which creates a rich, savory broth used to cook the rice, infusing it with an incredible depth of flavor. Paired with a fresh ginger scallion sauce and a spicy bean sauce, Hainanese Chicken Rice is a feast for the senses.
Ready to impress your guests with a dish that’s both elegant and comforting? Let’s dive into the recipe!
So how do I make Hainanese Chicken Rice Sauces at home?
Start with the sauces, as they can be made ahead and stored in the fridge. Both are simple and quick to prepare. For the ginger scallion sauce, finely mince the ginger and scallions. You want a fine mince so each bite of the sauce contains both ingredients. Heat sesame oil and neutral oil until almost smoking, then carefully pour over the ginger, scallions, salt, and pepper.
The hot oils will mellow the ginger’s sharpness, soften the scallions, and infuse the sauce with a toasty sesame flavor. Store it in the fridge and take it out when you start the chicken so it reaches room temperature.
This sauce is salty, pungent, fresh, and incredibly tasty. Leftovers can be used on grilled meats, salmon, or steamed veggies.
The spicy bean sauce is made from pantry staples like soy bean sauce, sambal olek, and rice wine vinegar. Simply stir them together, and it’s ready! Like the ginger scallion sauce, it can be refrigerated until needed.
Chef’s Notes – Hainanese Chicken Rice
Ingredients and Preparation
- Quality of Ingredients: Opt for free-range or organic chicken if possible. The quality of the chicken significantly impacts the overall flavor and texture of the dish.
- Aromatics: Fresh ginger and garlic are crucial to the dish. Ensure they are finely minced to release maximum flavor.
- Rice Preparation: Wash the jasmine rice thoroughly until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
Cooking Techniques
- Chicken Poaching: Maintain a gentle simmer rather than a rolling boil while poaching the chicken. This ensures the meat remains tender and does not toughen up.
- Ice Bath: After poaching, immediately submerge the chicken in an ice bath. This step tightens the skin and creates a delightful, slightly gelatinous texture.
- Broth Clarity: Skim off any scum that rises to the surface during poaching to keep the broth clear and clean-tasting.
- Rice Sautéing: Sauté the rice with ginger and garlic before adding the broth. This step enhances the flavor and gives the rice a richer taste.
- Resting the Chicken: Allow the chicken to rest after poaching and before cutting. This helps retain the juices and makes it easier to carve.
Flavor and Presentation
- Sauce Balance: The sauces are integral to the dish. Balance the flavors of the ginger scallion sauce and spicy bean sauce to complement the mildness of the chicken and rice.
- Presentation: Traditionally, Hainanese Chicken Rice is served with sliced cucumbers and a side of broth. Arrange the chicken neatly and garnish with fresh cilantro or scallions for an appealing presentation.
- Serving Temperature: Serve the chicken at room temperature. This is traditional and allows the flavors to be more pronounced compared to serving it hot.
Additional Tips
- Experiment with Broth: Use the leftover chicken broth to make a light soup to accompany the meal. Add some chopped vegetables or tofu for a wholesome side dish.
- Adjusting for Altitude: If you are cooking at a high altitude, you may need to adjust the poaching time and temperature to ensure the chicken cooks evenly.
- Flavor Infusion: For an extra layer of flavor, marinate the chicken briefly with a mixture of salt, ginger, and a bit of cooking wine before poaching.
- Leftover Utilization: Use leftover chicken and rice to make fried rice the next day. The flavors will deepen, and it’s a great way to minimize waste.
Hainanese Chicken Rice
4
plates30
minutes1
hour650
kcal30
minutes2
hoursDive into the world of Hainanese Chicken Rice, a dish that combines tender poached chicken with fragrant rice cooked in chicken fat, and a trio of flavorful sauces. This recipe is a celebration of simplicity and taste, perfect for any occasion. Follow these steps to create a meal that will impress your family and friends!
Ingredients
- For the Poached Chicken
1 whole young chicken
2 tablespoons minced ginger
1 tablespoon rice wine
1 teaspoon salt
2 scallions bruised
8 slices fresh ginger
5 cloves garlic crushed
2 pandan leaves optional
1 stalk lemongrass bruised
1 teaspoon sesame oil
- For the Fragrant Rice
1 cup jasmine rice
2 tablespoons chicken fat
3 slices fresh ginger
1 tablespoon minced garlic
1 tablespoon minced shallots
- For the Soy Sauce Mixture
3 tablespoons dark soy sauce
2 tablespoons chicken broth
2 tablespoons rock sugar
- For the Chili Sauce
5 red chili peppers
1 tablespoon yellow chili sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoons white sugar
- Alternative Ingredients
Chicken: Substitute with boneless chicken thighs for quicker cooking.
Rice Wine: Use dry sherry or white wine as an alternative.
Pandan Leaves: Omit if unavailable or use bay leaves for a different aroma.
Rock Sugar: Replace with brown sugar or regular granulated sugar.
Directions
- Prepare the Chicken: Clean the chicken thoroughly and set aside the chicken fat. Rub the chicken inside and out with salt and rinse well. Massage with minced ginger and rice wine; let it rest for 30 minutes.
- Stuff and Poach: Stuff the chicken cavity with scallions, ginger slices, pandan leaves (if using), and crushed garlic. Secure the cavity with toothpicks. In a large pot, bring water to a boil with additional ginger slices and lemongrass.
- Blanch and Simmer: Blanch the chicken in boiling water for 30 seconds and remove. Repeat this process 3-5 times depending on the size of the chicken. Finally, cover the pot and let it simmer for 30 minutes off the heat.
- Cool and Oil: Insert a skewer into the thickest part of the chicken; if no blood emerges, it’s done. Brush with sesame oil and let it cool completely.
- Prepare the Rice: Render the reserved chicken fat in a pan until melted. Add ginger slices, minced garlic, and shallots; sauté until fragrant.
- Cook the Rice: Rinse and soak jasmine rice for 30 minutes; drain well. Add to the pan and stir-fry briefly before transferring to a rice cooker. Add enough chicken broth to cook the rice.
- Make the Sauces: For the chili sauce, blend chili peppers with yellow chili sauce, minced ginger, garlic, lemon juice, apple cider vinegar, and sugar until smooth. For the soy sauce mixture, dissolve rock sugar in chicken broth over low heat; add dark soy sauce and bring to a boil.
- Serve: Chop the cooled chicken into bite-sized pieces. Serve with fragrant rice and sauces on the side.
Equipment
- chef’s knife
- cutting board
- Dutch Oven
- colander
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 650kcal
- Fat: 25g
- Saturated Fat: 7g
- Cholesterol: 120mg
- Sodium: 800mg
- Potassium: 500mg
- Carbohydrates: 60g
- Fiber: 2g
- Sugar: 10g
- Protein: 40g
- Vitamin A: 500IU
- Vitamin C: 20mg
- Calcium: 50mg
- Iron: 3mg
FAQ – Hainanese Chicken Rice
What is Hainanese Chicken Rice?
Hainanese Chicken Rice is a popular dish from southern China, featuring poached chicken served with fragrant rice cooked in chicken broth, accompanied by dipping sauces and garnishes.
What is so special about Hainanese chicken rice?
The specialty of Hainanese Chicken Rice lies in its simplicity and the delicate balance of flavors. The poaching method keeps the chicken moist and tender, while the rice absorbs the rich flavors of the chicken broth. The accompanying sauces add a burst of flavor, making it a well-rounded and satisfying dish.
What are the ingredients of Hainanese chicken?
The main ingredients include a whole chicken, jasmine rice, ginger, garlic, scallions, pandan leaves, cooking wine, and various seasonings. The dish is traditionally served with dipping sauces such as ginger scallion sauce and spicy bean sauce.
What does Hainan chicken rice taste like?
Hainanese Chicken Rice has a delicate, savory flavor with aromatic notes from ginger, garlic, and pandan leaves. The chicken is tender and moist, while the rice is fragrant and flavorful from being cooked in chicken broth.
Can I use a different type of chicken for this recipe?
While a young chicken is recommended for its tenderness, you can use other types of chicken. Just adjust the cooking time to ensure the chicken is fully cooked.
Can I use a rice cooker to cook the chicken rice?
Yes, you can use a rice cooker. After sautéing the rice with the aromatics, transfer it to the rice cooker and add the chicken broth, then cook as you would regular rice.
Is Hainanese chicken unhealthy?
Hainanese Chicken Rice can be a healthy dish if prepared with minimal oil and balanced with vegetables. The poaching method retains the chicken’s moisture without adding extra fat, and the rice cooked in broth provides a nutritious and flavorful base.
What can I use if I don’t have pandan leaves?
Pandan leaves add a unique aroma, but if you can’t find them, you can omit them or substitute with a small piece of vanilla bean for a different, yet pleasant, fragrance.
Can I make the sauces in advance?
Yes, both the ginger scallion sauce and the spicy bean sauce can be made ahead of time and stored in the refrigerator. Bring them to room temperature before serving.
What should I do if I don’t have a heavy knife or cleaver to cut the chicken?
If you don’t have a heavy knife or cleaver, you can use poultry shears to cut through the joints and separate the chicken parts.
Is it necessary to blanch the chicken multiple times?
Yes, blanching the chicken multiple times helps tighten the skin and remove impurities, leading to a cleaner and more flavorful broth.
How do I know when the chicken is done poaching?
Insert a bamboo skewer into the thickest part of the chicken. If no blood comes out, the chicken is done. Alternatively, ensure the internal temperature reaches 165°F (75°C).
Can I make this dish spicy?
The dish includes a spicy chili sauce, but you can adjust the heat level by adding more or fewer bird’s eye chilies to the sauce.
What other garnishes can I add?
Aside from cucumber, you can add garnishes like fresh cilantro, sliced scallions, or even pickled vegetables for added flavor and texture.
Is there a vegetarian version of this dish?
Yes, you can make a vegetarian version by using tofu or seitan instead of chicken and vegetable broth instead of chicken broth. The cooking method for the rice and sauces remains the same.
How can I ensure the chicken breast remains moist?
Poaching the chicken gently and allowing it to cook off the heat ensures the breast remains moist. Avoid overcooking and let the residual heat finish cooking the chicken.
