Hainanese Chicken Rice is one of the most beloved dishes in Southeast Asia, especially in Singapore and Malaysia. Originating from Hainan province in southern China, this dish features poached chicken with rich, aromatic rice cooked in chicken broth, paired with a flavorful ginger-garlic chili sauce and a light soy dressing. The beauty of this recipe lies in its balance — tender chicken, fragrant rice, and bold condiments. This recipe serves 4 people and is perfect for a wholesome lunch or dinner.
Ingredients
For the Chicken:
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1 whole chicken (about 1.5 to 2 kg), cleaned
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1 tablespoon salt (for rubbing the chicken)
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5 slices fresh ginger
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4 stalks green onions
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Water (enough to submerge the chicken)
For the Rice:
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2 cups jasmine rice (rinsed and drained)
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3 cloves garlic (minced)
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2 slices fresh ginger
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2 tablespoons chicken fat or vegetable oil
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2½ cups chicken broth (from poaching the chicken)
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1 teaspoon sesame oil
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Salt to taste
For the Chili Sauce:
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3 red chilies
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2 cloves garlic
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1 thumb-size piece of ginger
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Juice of 1 lime
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½ teaspoon sugar
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Salt to taste
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A few tablespoons of chicken broth (to blend)
For the Soy Sauce Dressing:
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2 tablespoons light soy sauce
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1 tablespoon sesame oil
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1 tablespoon chicken broth
Instructions
1. Prepare the Chicken
Rub the chicken skin with salt to exfoliate and clean. Rinse thoroughly under cold water. In a large pot, fill enough water to cover the chicken. Add ginger slices and green onions. Bring to a gentle boil, then carefully lower the chicken into the pot. Reduce to a simmer and poach for about 40–50 minutes, depending on the size. Skim any foam off the surface. Once done, remove the chicken and immediately transfer it to a bowl of ice water to stop the cooking and tighten the skin. Save the broth for rice and soup.
2. Cook the Rice
Heat chicken fat or oil in a pan. Add minced garlic and ginger slices, cooking until fragrant. Add the rinsed rice and stir for a minute to coat. Transfer to a rice cooker or pot. Add chicken broth, a dash of salt, and cook until rice is fluffy. Once done, drizzle with sesame oil and fluff with a fork.
3. Make the Chili Sauce
In a blender or food processor, combine chilies, garlic, ginger, lime juice, sugar, and salt. Add a bit of chicken broth and blend until smooth. Adjust seasoning as needed.
4. Soy Sauce Dressing
Mix light soy sauce, sesame oil, and chicken broth in a small bowl. Drizzle this over the chopped chicken before serving.
5. Assemble and Serve
Chop the cooled chicken into serving pieces. Arrange on a plate, drizzle with soy dressing. Serve with fragrant rice, a bowl of clear broth (from the poaching liquid), and chili sauce on the side. Add sliced cucumbers and fresh coriander if desired.
Hainanese Chicken Rice is simple, hearty, and full of soul. Each element supports the other, giving you a plate of comforting flavor that’s greater than the sum of its parts.
