Hainanese Chicken Rice


Hainanese Rice

  • ¼ cup sesame oil (60 mL)
  • 2 tablespoons chicken fat, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon kosher salt
  • 2 cups long grain rice (400 g), rinsed and drained (Jasmine Rice)
  • 2 cups reserved chicken poaching broth (480 mL)

Hainanese Chicken

  • 1.3 kg whole chickengiblets removed
  • ¼ cup salt (60 g), divided
  • 4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
  • 1 bunch fresh scallion
  • 3.7 Liters cold water (3.7 L), plus more as needed
  • 2 tablespoons sesame oil

Chili Sauce

  • 2 tablespoons sambal
  • 2 tablespoons sriracha
  • 2 teaspoons sugar
  • 1 tablespoon garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon lime juice
  • 2 tablespoons reserved chicken poaching broth

Ginger Garlic Sauce

  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons garlic, finely minced
  • salt, to taste
  • 3 tablespoons peanut oil
  • 1 tablespoon rice vinegar

Soy Dipping Sauce

  • reserved fried garlic and ginger
  • 1 tablespoon oyster sauce
  • 3 tablespoons dark sweet soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons reserved chicken poaching broth
  • 2 cucumbers, thinly sliced, for serving
  • 1 bunch fresh cilantro, for serving


  • Rub and season the chicken with generous amount of salt, get rid of any loose skin. Rinse well inside and out. 
  • Remove any excess fat from the chicken and set aside for later.
  • Stuff the chicken with ginger slices and scallions. 
  • Place the chicken in a large stock pot, cover with cold water by 2cm, season with salt to taste.
  • Bring to boil over high heat. When it's boiling, reduce the heat to low and simmer for 30 minutes. 
  • Remove the chicken from the pot, reserve the liquid for later, transfer to an ice bath for 5 minutes to stop the cooking process, keep the chicken skin springy. Discard the ginger and green onion from inside of the chicken. 
  • Once it cooled down, pat the chicken dry with paper towels and rub all over with sesame oil.
  • In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  • Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  • Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  • While the rice is cooking, carve the chicken for serving.
  • Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  • Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  • Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  • Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro

Nutrition Information:

Calories - 810

Fat - 30g

Carbs - 63g

Fiber 1g

Sugar - 5g

Protein - 69g




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