Main
Hainanese Chicken Rice
1 h 15 minServes 4Nutri-Score C€€
C
1 h 15 min
1 h 15 minHainanese Chicken Rice
what you need
Ingredients
whole chicken (rinsed, giblets removed)Meat1.5 kg
green onions (trimmed, halved)Produce4 pieces
ginger (sliced)Produce60 g
garlic (cloves, smashed)Produce4 pieces
saltSpices20 g
water (for poaching)Other2.5 litres- ice water (for chilling the chicken)Other2 litres
- rendered chicken fatOther40 g
jasmine rice (rinsed, uncooked)Grains400 g- ginger (grated, for the sauce)Produce40 g
- scallions (thinly sliced, for the sauce)Produce3 pieces
neutral oil (for the sauces)Pantry60 ml- red chilies (chopped, for the spicy sauce)Produce4 pieces
- garlic (cloves, for the spicy sauce)Produce2 pieces
- lime juice (freshly squeezed)Produce20 ml
sugarPantry5 g
per serving
Nutrition
1,078kcal
- Carbs
- 80 g
- Proteins
- 83 g
- Fat
- 48 g
what you’ll use
Tools
Stockpot
Mixing bowl
Saucepan
Frying pan
Slotted spoon
Colander
step by step
Method
- Step 1
Poach the chicken
- Place the chicken in a stockpot with the green onions, ginger, garlic and salt.
- Cover with water and bring to a boil.
- Skim off as much scum as possible, cover and let it continue cooking until the chicken is cooked through.
- Step 2
Chill the chicken
- Transfer the cooked chicken to ice water to stop the cooking process and keep it juicy.
- Reserve the poaching broth for cooking the rice.
- Step 3
Cook the rice
- Lightly fry the uncooked rice in the rendered chicken fat.
- Use the reserved chicken broth to cook the rice until tender.
- Step 4
Make the ginger scallion sauce
- Combine the grated ginger and sliced scallions in a bowl.
- Heat the oil and pour it over the ginger and scallions.
- Step 5
Make the spicy sauce
- Blend the red chilies, garlic, lime juice and sugar with a little oil into a smooth sauce.
- Step 6
Serve
- Slice the chicken and serve with the rice, ginger scallion sauce and spicy sauce.
most cooked first