Hainanese Chicken Rice

Hainanese Chicken Rice (Singapore)

Chef Devan Rajkumar recreates Hainanese Chicken Rice, Singapore’s beloved national dish. Tender poached chicken, fragrant jasmine rice cooked in rich broth, and a zesty chili-ginger sauce come together for pure comfort. Balanced, aromatic, and soul-satisfying—this street food classic proves that simplicity can deliver extraordinary flavor.

Ingredients:

For the Chicken:

• 1 small chicken cut in half (or 2 boneless, skin on chicken breasts and 2 chicken thigh and leg portions)
• 2 tbsp (29.6ml) salt
• ½ tsp (2.5ml) white pepper
• 10 cups (2400ml) water
• 2 tbsp (29.6ml) Shaoxing wine
• 2 tbsp (29.6ml) soy sauce
• 3 cloves garlic, crushed
• 10 slices ginger
• White parts of 2 scallions

For the Rice:

• 2 cups (480ml) jasmine rice, washed thoroughly
• 3 cups (720ml)poaching liquid from cooking the chicken
• 2 tsp (9.9ml) salt

For the Chili Ginger Sauce:

• 2 red Thai chilis
• 2 green Thai chilis
• 2-inch piece of ginger, peeled
• 3 cloves garlic
• 1 tbsp (14.8ml) sesame oil
• 1 tbsp (14.8ml) canola oil
• ½ tsp (2.5ml) salt
• ½ tsp (2.5ml) sugar
• Juice from 1 lime
• 1 tsp (4.9ml) rice vinegar
• 1 tbsp (14.8ml) soy sauce

For Serving:

• Soy sauce
• 1 small cucumber, thinly sliced
• 1/2 cup (120ml) cilantro, chopped
• Green parts of 2 scallions, thinly sliced

Method:

Cook the Chicken:

In a large stockpot, bring the water, white pepper, Shaoxing wine, soy sauce, crushed garlic, sliced ginger, and scallion whites to a boil over high heat.

Rub the chicken all over with salt. Carefully add the chicken to the boiling water and let the water come back up to a boil. Adjust the heat so the water is barely simmering and cover the pot.

Cook the chicken for 10 minutes per pound, about 40 minutes total, or until a thermometer inserted into the thickest part of the meat reads 165 F (74 C). Very carefully lift the chicken out of the pot and transfer it to a cutting board to rest for at least 10 minutes. Chop the chicken breasts and thighs into large chunks with a cleaver, cutting through the bones. Leave the legs intact.

Cook the Rice:

Add the rice and 3 cups of the liquid from cooking the chicken to a medium saucepan over high heat and bring to a rapid boil. Immediately cover the pot and turn the heat down to low. Cook the rice for 12 minutes, then take the pot off the heat and allow it to sit, covered, for 10 minutes. Fluff the rice with a fork.

Make the Chili Ginger Sauce:

Add all the ingredients to the bowl of a food processor and process until a smooth sauce forms.

To Finish:

Plate the chicken with a large mound of rice.

Combine 1 cup of the poaching liquid with the scallion greens to make a side broth for dipping.

Add soy sauce to a small bowl for dipping.

Add the Chili Ginger Sauce to a small bowl for dipping.

Serve the chicken and rice with dipping sauces on the side. Pour the soy sauce and Chili Ginger Sauce over the chicken and rice if desired, and dip chicken in the broth.