Hainanese Chicken Rice
Servings: 4
Calories: 902kcal
This Hainanese Chicken Rice recipe is a much quicker and easier version of the beloved classic. Poached chicken and fragrant rice are cooked in chicken broth flavoured with spring onion (scallion) and ginger. It's comforting, satisfying and refreshing and is totally family-friendly.
Ingredients
CHICKEN AND BROTH
- 1 whole free-range chicken
- 2 spring onions (scallions) whole, tops removed
- 2 tsp chicken stock powder (bouillon)
- 1 tsp freshly grated ginger
- 2 garlic cloves
- 60 ml Shaoxing wine
- 1 tsp sesame oil, plus extra to taste
- 1 tsp tamari or all-purpose soy sauce, plus extra to taste
- ¼ green cabbage, roughly sliced
RICE
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1 tsp freshly grated ginger
- 200 g jasmine rice
- 375 ml chicken stock
SPRING ONION SAUCE
- 4 spring onions (scallions), finely sliced
- ½ tsp sea salt flakes
- 1 tsp freshly grated ginger
- 4 tbsp olive oil (see note 1)
CHILLI SAUCE
TO SERVE
- 1 sliced cucumber
- 1 bunch coriander (cilantro)
- 125 ml store-bought kecap manis (or see note 3 to find out how to make your own)
Instructions
CHICKEN AND BROTH
- Prep the chicken – Rinse the chicken (this creates a clearer broth) and place it in a large pot. Cover with water so that the chicken is submerged by at least 2 cm (¾ inch).
- Add the seasonings – Add the whole spring onions (bend or tear to fit them in the pot if required), chicken stock powder, grated ginger, garlic cloves and Chinese cooking wine.
- Cook – Cook over high heat and, once the soup comes to the boil, reduce the heat to the lowest setting, put the lid on slightly ajar and simmer for 1–1½ hours.
- Rest the chicken – Remove the chicken from the broth (leaving the broth in the pot) and set aside in a small bowl. Drizzle with the sesame oil and tamari (or all-purpose soy sauce). Cover the chicken with foil to keep it warm. Allow to rest for at least 10 minutes.
- Add the cabbage – Add the cabbage to the poaching liquid and cook for 5–8 minutes until soft.
RICE
- Cook the garlic and ginger – Heat the olive oil in a large frying pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds until fragrant. Immediately add the rice and cook, stirring, for 1 minute.
- Add to rice cooker – Pour the contents into a rice cooker (see note 4 for the stovetop absorption method).
- Add stock and cook – Add the chicken stock and cook as per the rice cooker instructions.
SPRING ONION SAUCE
- Combine ingredients – Combine the spring onion, salt, ginger and olive oil in a small bowl. Mix until well combined.
- Sit – Allow to sit at room temperature for at least 10 minutes.
CHILLI SAUCE
- Process ingredients – In a food processor, blend the chilli, garlic, olive oil, rice wine vinegar, salt, sugar and chicken poaching liquid until smooth.
TO SERVE
- Carve chicken – Cut the chicken into quarters and serve with the rice, sliced cucumber, coriander, spring onion sauce and chilli sauce. Drizzle the chicken and rice with kecap manis.
- Serve – Serve the broth alongside the chicken and season to taste with more sesame oil and tamari (or all-purpose soy sauce).
Notes
Note 1 – A neutral-tasting oil, such as canola (rapeseed) or peanut oil, can be used if preferred.
Note 2 – Or use 1 tablespoon of store-bought sambal oelek chilli paste mixed with 1 tablespoon of the chicken poaching liquid.
Note 3 – To make kecap manis (a dark, sweet, sticky soy sauce) in the microwave, add the tamari (or all-purpose soy sauce) and sugar to a microwave-safe bowl. Heat in the microwave for 3 minutes, stopping to stir once halfway through. Continue heating in 1-minute bursts until the kecap manis is thick and sticky. Take care as the bowl will be hot. The kecap manis will continue to thicken as it cools.
Note 4 – Cooking rice using the absorption method:
- Heat the olive oil in a large frying pan over medium heat. Add the garlic and ginger and cook, stirring, for 1 minute.
- Add the rice and cook, stirring, for 1 minute.
- Add the chicken stock and bring to the boil, then immediately reduce the heat to the lowest setting.
- Cover and cook for 15 minutes (do not remove the lid).
- Remove from the heat and rest for 10 minutes with the lid on before fluffing up the rice with a fork and serving.
MAKE AHEAD
Refrigerate the chicken, rice and soup separately in airtight containers for up to 3 days. Reheat in the microwave. Not suitable to freeze.LEFTOVERS
Refrigerate chicken, rice and soup separately in airtight containers for up to 3 days. Reheat in the microwave. Not suitable to freeze.Nutrition Facts
Hainanese Chicken Rice
Amount per Serving
Calories
902
% Daily Value*
Fat
48
g
74
%
Saturated Fat
9
g
56
%
Trans Fat
0.1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
29
g
Cholesterol
83
mg
28
%
Sodium
1605
mg
70
%
Potassium
796
mg
23
%
Carbohydrates
84
g
28
%
Fiber
4
g
17
%
Sugar
29
g
32
%
Protein
29
g
58
%
Vitamin A
1032
IU
21
%
Vitamin C
94
mg
114
%
Calcium
96
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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