Hainanese Chicken With Rice Recipe
A popular Asian comfort dish that has depths of flavor!
Ingredients
For The Chicken
- 1 whole chicken
- 1/2 piece fresh ginger, peeled and sliced into thick chunks
- 2 stalks scallion or green onion, sliced into thirds
- Kosher salt, to exfoliate the chicken
- Water, to submerge the chicken
- Ice, for the ice bath
For The Rice
- 2 cups rice
- 4 cloves garlic, minced
- 1/2 piece ginger, minced
- 4 tbsp sesame oil
- 1 tbsp salt
- 4 cups chicken stock
For The Chili Sauce
- 1 tbsp Sriracha
- 1/2 tsp garlic, minced
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 cup chicken stock
For The Soy Sauce
- 3 tbsp soy sauce
- 1/2 tsp garlic, minced
- 1 tbsp sesame oil
- 2 tbsp sugar
- 1/2 tsp salt
- 1 cup chicken stock
Instructions
For The Chicken
- Boil a large stock pot of water. Make sure there is enough water to fully cover the chicken.
- While the water is boiling, rub the chicken with kosher salt for a few minutes, removing any yellow bits.
- Stuff the cavity of the chicken with the ginger and the scallions.
- Let boil for approximately 30-45 minutes on medium heat or until internal temperature of chicken reaches 165 degrees.
- Remove chicken from water and put it into an ice bath for 15 minutes or until chicken has cooled. Reserve the poaching liquid for rice. If you’re just making the chicken, you can always reserve the liquid for next time.
For The Rice
- Wash your rice and drain out all the water.
- Heat wok with sesame oil.
- Add garlic and ginger and cook until fragrant. Stir in the uncooked rice and cook for about five minutes.
- Transfer rice to rice cooker and add 4 cups of chicken stock from the boiled chicken.
For The Sauces
- Add all ingredients together and mix well