Simple Hainanese Chicken Rice

Hainanese chicken rice is to Singapore as adobo is to the Philippines. Considered the Lion City’s national dish, it has become such a staple that one hawker has even earned a Michelin star for producing a perfect version of this dish.

Born from economic necessity, immigrants from China's Hainan province created this dish to extend the flavor of the chicken. The stock-infused rice, in a way, added weight to the meal despite miniscule portions of chicken. Made originally by members of the servant class, it's no longer surprising these days to see this poached chicken dish in posh restaurant menus.

The beauty of this dish is that you can enjoy it at home or in a restaurant. If you want to try the former, here's a step-by-step recipe for newbies and experienced cooks.

75 min.
4 People
Easy
Budget

Ingredients

1 kg. whole chicken, excess fat trimmed
1/2 pc ginger, pounded
3 stalks spring onions, chopped
2 tbsp rice wine
3 tbsp light soy sauce
2 cloves garlic, chopped
1 tbsp sesame oil
8 cups water
3 pcs Knorr Chicken Cubes

Hainanese Rice

¼ cup sesame oil
2 tbsp chicken fat, chopped
2 cloves garlic, minced
1 tbsp ginger, minced
1 tsp kosher salt
2 cups long grain white rice, rinsed and drained
480 ml reserved chicken poaching broth

Ginger Scallion Sauce

2 bunches spring onions, chopped finely
2 pcs thumb sized ginger, minced
1 tbsp sea salt
1 tbsp sesame oil
1 cup peanut oil

Cooking Method

Begin by preparing the marinade for the chicken. In a blender, process half of the rice wine, half of the ginger and spring onions, as well as the soy sauce. Rub this mixture inside the chicken cavity. You can use a mortar and pestle in place of a blender. Make sure to mash until all ingredients are well combined. Chill in the fridge to allow the chicken to absorb the marinade.
Heat 8 cups of water in a large pot, bringing it to a boil. Add Knorr Chicken Cube bouillon and half of the spring onions, rice wine, and ginger. Stir well and ensure cubes dissolve fully. To keep the skin of the chicken intact, slowly dip half the bird into the pot. Use a ladle to baste the bird with stock. Do this a few times until the skin visibily tightens before fully submerging the chicken into the liquid. Turn off the heat, cover, and let stand for 30-45 minutes.
Take the chicken out after 30-45 minutes and bring the stock back to a boil. Turn off the heat and slowly add the poultry back in. Cover and let stand for another 30 minutes. Remove the chicken, leaving it to cool. Set the remaining stock aside. This gentle poaching method is a technique employed in many hawker stalls across Singapore. It ensures the skin remains undamaged while sealing in the meat's moisture. Boost its meaty flavor further by combining soy sauce and sesame oil to rub over the chicken before it is sliced and served. A dish worthy of showing off, make this Hainanese recipe even more authentic by preparing some rice and following a Hainanese ginger sauce recipe.

How to Make Hainanese Rice

Heat up the oil in a large skillet or wok on medium to high heat
To this, add some chopped up chicken fat, garlic, salt, and ginger. Sautee for about 10 minutes or until aromatic.
Set aside a quarter of the fried garlic mixture.
Add the rice to the remainder of the fried garlic, stir and cook for 3 minutes.
Transfer the garlic oil infused rice to a rice cooker.
Use poaching broth instead of water to cook the grains.
Set the appliance to cook the rice until tender.
Plate with slices of poached chicken and dipping sauces on the side.

Homemade Ginger Scallion Sauce

In a large heat proof bowl, combine spring onions, sea salt, ginger, and sesame oil. Set this aside.
Heat oil in a pan until it is close to smoking point.
Add the oil into the bowl where the rest of the ingredients are. Stir thoroughly and allow to cool.
Season with extra salt.

Although borders are slowly opening, travel can still be quite challenging. The perfect alternative to flying out is to recreate dishes you miss from your travels.

You can use this ginger Hainanese sauce recipe with other Chinese dishes like soy chicken, roast duck, and roast chicken. Pair with chili sauce and Bango Kecap Manis, and you now have an authentic trio of dipping sauces.

Taste the flavors of Singapore by making Hainanese chicken for dinner. Compared to other dishes, the recipe is a cinch to follow and contains readily available ingredients. Feed an entire family with this poached chicken meal made extra meaty with Knorr Chicken Cubes.