Hainanese Chicken Rice for my Malaysian Dude - step by step

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: bone-in chicken thighs

Skinless breast reduces fat, while thighs are often less expensive.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is generally cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake, and tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola is often more affordable.

Remove the butt and excess fat from the chicken.

Stuff the chicken cavity with green onions, garlic, and half of the ginger.

Bring a pot of water to a boil, adding 1 tablespoon of sea salt.

Tuck the chicken wings behind the shoulders and drop the chicken in breast side up.

Add the remaining ginger to the pot and reduce heat to a bare simmer, poaching for 50-55 minutes.

Prepare the green onion and ginger condiment by chopping 6 stalks of green onions and grating 2 ounces of ginger.

Use the Instant Pot to make the rice, turning on the sauté mode to heat oil.

Add 2 tablespoons of vegetable oil and sauté the chopped garlic for a few seconds.

Add 3 cups of rinsed jasmine rice to the pot and sauté until the rice is toasty.

Use the reserved chicken broth for cooking the rice after the chicken is done.

Equipment Needed

Dietary