Hainanese Chicken Rice
Succulent poached chicken served with exceptionally fragrant rice and fresh garnishes, a masterpiece of subtle flavors.
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75 min
Medium
Singapurense / China
2 servings
The story behind
I used to think chicken and rice was boring until I tried the Hainanese version. It's all about the technique—the way the rice is toasted with chicken fat before boiling makes it so addictive. It’s a recipe brought by immigrants from Hainan, China, but it became a national treasure in Singapore. I love having this for a light lunch. It pairs perfectly with a cold barley water or a simple green tea. It’s pure comfort in every bite.
Instructions
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1Poach the chicken with ginger and garlic in simmering water until just cooked through; keep the heat low to ensure it stays silky.
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2Shock the chicken in an ice bath immediately after cooking to stop the process and get that jelly-like skin texture.
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3Sauté some garlic in a pan, add the dry rice to toast it slightly, then cook it using the chicken broth instead of plain water.
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4Slice the chicken into bite-sized pieces and brush them with a mix of soy sauce and sesame oil.
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5Serve the fragrant rice with the chicken, a few cucumber slices, and the remaining broth in a small bowl on the side.
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