Hainanese Chicken Rice is a simple yet flavourful dish, and it is famous for its tender chicken and aromatic rice. The chicken is gently boiled to retain its moisture and then paired with a seasoned rice which is cooked in the chicken's own broth for extra richness. The tasty sauce brings the dish together, making it is such a comforting and satisfying meal.

Tip #1

Chicken Preparation: Letting the chicken rest before slicing keeps it moist by allowing the juices to redistribute.

Tip #2

Sauce Balance: Adjust the sauce ingredients based on your taste preferences. Start with less seasoning and add more as needed, tasting as you go to create the perfect balance of sweet, savory, and tangy flavours to complement the chicken and rice.

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Hainanese Chicken

Total Time: 1 hour

Servings: 4

Ingredients

For the Chicken:

1 whole chicken (about 1.5kg)
1 thumb-sized ginger, sliced
3 tsps salt
1 tbsp sesame oil

For the Rice:

2 cups jasmine rice
1 tbsp sesame oil
2 cloves garlic, minced
4 cups chicken broth (from cooking the chicken)

For the Sauce:

3 tablespoons sweetened soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon ginger, minced
2 green onions, finely chopped
4 tablespoons chicken broth
1 tbsp rice vinegar
1 tsp sugar

For Garnish:

Fresh cilantro leaves
Sliced cucumber

Preparation

Bring a large pot of water to boil. Add the whole chicken, ginger slices, and a pinch of salt. Boil the chicken for about 40-45 minutes or until cooked through.
Remove the chicken and brush it with sesame oil. Let it rest for a few minutes before slicing.
Rinse the jasmine rice under cold water until the water runs clear.
In a pan, sauté minced garlic in sesame oil until fragrant. Add the rinsed rice and stir to coat in the garlic and oil.
Transfer the rice to a rice cooker and add 4 cups of chicken broth. Cook according to the rice cooker instructions.
In a bowl, mix soy sauce, oyster sauce, sesame oil, minced ginger, and chopped green onions.
Serve sliced Hainanese chicken on a plate, garnished with cilantro leaves and sliced cucumber. Serve the fragrant rice on the side with the sauce.