Hainanese Chicken Rice with Ginger-Scallion Sauce
Hainanese Chicken Rice
Tender poached chicken served with fragrant chicken-fat rice, cool cucumber, and a bright ginger-scallion sauce.
Hainanese chicken rice is built from simple parts that all depend on careful seasoning: gently poached chicken, rice cooked with chicken fat and broth, crisp cucumber, and a punchy ginger-scallion sauce. The chicken should taste clean and savory, with tender meat and skin that stays smooth rather than tight.
The poaching method keeps the broth below a hard boil after the chicken goes in. This steady, gentle heat cooks the bird through while leaving enough flavorful liquid for the rice. Rinsing the chicken and seasoning the cavity may feel old-fashioned, but it helps produce a clearer broth and better seasoned meat.
For the rice, rendering a little chicken fat with ginger and garlic gives the grains the fragrance associated with the dish. Toasting the rinsed rice before adding broth keeps it fluffy and distinct instead of heavy.
The ginger-scallion sauce should be fresh, salty, and aromatic. Spoon it over sliced chicken at the table, and serve the extra broth alongside if you like a more traditional presentation.
Nutrition (per serving)
Directions
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1
Rub the chicken all over with 1 tablespoon kosher salt, then rinse and pat dry. Season the cavity with 1 teaspoon salt and stuff it with half of the ginger slices, 3 scallions, and 2 smashed garlic cloves.
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2
Place the chicken breast-side up in a large pot. Add the cold water and bring just to a simmer over medium heat, skimming any foam from the surface.
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3
Lower the heat so the liquid barely trembles, cover partly, and poach for 35 to 40 minutes, until the thickest part of the thigh reaches 165°F.
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4
Transfer the chicken to a cutting board and let it rest for 15 minutes. Strain the broth, season it lightly with salt, and reserve 3 cups for the rice plus extra broth for serving.
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5
While the chicken rests, heat the chicken fat or oil in a saucepan over medium heat. Add 1 inch sliced ginger, 2 smashed garlic cloves, and the rinsed jasmine rice; stir for 2 minutes until the grains smell nutty.
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6
Add 3 cups reserved broth and 1/2 teaspoon salt to the rice. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes; rest off heat for 10 minutes before fluffing.
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7
Finely mince the remaining ginger, remaining garlic, and 5 scallions. Stir them with sesame oil, soy sauce, sugar, 2 tablespoons hot chicken broth, and 1/2 teaspoon kosher salt to make the ginger-scallion sauce.
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8
Carve the chicken into serving pieces, keeping the skin attached where possible. Arrange it with the fragrant rice, cucumber slices, cilantro, and small bowls of ginger-scallion sauce.
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9
Serve warm with extra seasoned chicken broth on the side, spooning sauce over the chicken just before eating.
Ingredients
- Whole chicken, about 3 1/2 pounds:1
- Kosher salt:2 tablespoons
- Fresh ginger, sliced:3 inches
- Scallions, trimmed:8
- Garlic cloves, smashed:5
- Cold water:10 cups
- Jasmine rice, rinsed until water runs mostly clear:2 cups
- Rendered chicken fat or neutral oil:2 tablespoons
- Toasted sesame oil:2 teaspoons
- Soy sauce:1 tablespoon
- Granulated sugar:1 teaspoon
- English cucumber, thinly sliced:1
- Fresh cilantro leaves:1/2 cup
Tips & Notes
- Keep the poaching liquid at a gentle tremble; a rolling boil can make the chicken tough.
- If you trim visible fat from the chicken cavity, render it slowly and use it for the rice.
- Rinse jasmine rice thoroughly so the cooked grains stay light rather than sticky.
- The sauce is best made close to serving so the scallions stay bright.
