Recipes / chicken / Hainanese

Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 4
Ingredients: 1 kg Bone-in, skin-on chicken thighs; 1.5 litres Water, for poaching; 20 g Fresh ginger, sliced (for poaching); 2 whole Spring onions, roughly chopped (for poaching); 1 tsp Fine salt (for poaching); 300 g Jasmine rice, uncooked; 600 ml Reserved chicken poaching broth (for rice); 1 tbsp Neutral oil or chicken fat (for rice); 3 cloves Garlic, finely chopped (for rice); 20 g Fresh ginger, finely chopped (for rice); 20 g Fresh ginger, finely minced (for topping); 4 whole Spring onions, finely sliced (for topping); 1 whole Red chilli, finely chopped (optional); 3 tbsp Neutral oil (for topping); 1 tbsp Light soy sauce (for topping); 1 tsp Toasted sesame oil; 0.5 tsp Fine salt (for topping), plus more to taste

1 hr 25 min total20 min prepServes 4Ready to cook

Ingredients

1 kgBone-in, skin-on chicken thighs

1.5 litresWater, for poaching

20 gFresh ginger, sliced (for poaching)

2 wholeSpring onions, roughly chopped (for poaching)

1 tspFine salt (for poaching)

300 gJasmine rice, uncooked

600 mlReserved chicken poaching broth (for rice)

1 tbspNeutral oil or chicken fat (for rice)

3 clovesGarlic, finely chopped (for rice)

20 gFresh ginger, finely chopped (for rice)

20 gFresh ginger, finely minced (for topping)

4 wholeSpring onions, finely sliced (for topping)

1 wholeRed chilli, finely chopped (optional)

3 tbspNeutral oil (for topping)

1 tbspLight soy sauce (for topping)

1 tspToasted sesame oil

0.5 tspFine salt (for topping), plus more to taste

Method / 7 steps

Poach the chicken

Put the chicken thighs in a large saucepan with the sliced ginger, 2 roughly chopped spring onions, 1 teaspoon salt and 1.5 litres water, adding a little more water if needed to cover. Bring to a gentle simmer, skim the surface, then cook partially covered over low heat for 30–40 minutes. Keep the water gently bubbling rather than boiling hard. The thickest part of each thigh should reach 75°C, with the thermometer clear of the bone.

Cool the chicken and reserve the broth

Transfer the cooked chicken to a bowl of iced drinking water for 5 minutes, then drain well. Strain the poaching broth and measure out 600 ml for the rice. Taste the broth and adjust the seasoning lightly. Keep the remaining broth for serving or another use.

Step 3

Prepare the rice. Rinse the jasmine rice until the water runs mostly clear, then drain thoroughly. Heat 1 tablespoon neutral oil or chicken fat in a saucepan. Gently fry the chopped garlic and 20 g chopped ginger for 1–2 minutes until fragrant, without browning. Add the rice and stir for 1 minute.

Cook the fragrant rice

Add the 600 ml reserved broth and bring to a simmer. Cover with a tight-fitting lid, reduce the heat to low and cook for 12–15 minutes, until the liquid is absorbed and the rice is tender. Remove from the heat and leave covered for 10 minutes, then fluff with a fork. Check your rice packet and adjust the broth quantity if it specifies a different absorption ratio.

Make the ginger, spring onion topping

Put the 20 g finely minced ginger, 4 finely sliced spring onions, optional chopped red chilli and ½ teaspoon salt in a deep heatproof bowl. Heat 3 tablespoons neutral oil in a small saucepan until hot but not smoking. Carefully pour over the aromatics; it will sizzle. Stir in the light soy sauce and sesame oil, then taste and adjust the salt.

Prepare the chicken for serving

Remove the bones from the drained chicken thighs, keeping the skin if you like. Slice or gently pull the meat into substantial tender pieces, as pictured.

Assemble the bowls

Divide the fragrant rice between four bowls, arrange the chicken on top and spoon over the ginger–spring onion topping. Serve immediately, with a little hot reserved broth alongside if desired.

Make-ahead notes

Cook once, eat calmer. Most dishes here hold well for a day or two; refresh herbs, citrus, and crunchy toppings right before serving.