A Quicker Way to Make Hainanese Chicken Rice!

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.

Peel ginger with a teaspoon and slice it into thick pieces.

Trim the root ends off the spring onions and cut them in half, keeping the tops intact.

Add the ginger and spring onions to a pot.

Pour in 350 ml of homemade chicken stock and turn on the heat to medium.

Trim the fat off the bone-in chicken thighs and add the trimmed fat to the pot.

Remove the bone from the chicken thighs and add the bones to the broth for flavor.

Cut the chicken thighs into large chunks for easier cooking.

Grate ginger finely and puree 3 cloves of garlic.

Add light soy sauce, rice wine, sesame oil, and sugar to the chicken mixture and mix well.

Add corn flour to the chicken to velvet the meat and let it marinate for a few minutes.

Chop a small onion finely.

Heat oil in a pan over medium-high heat and add the chopped onion, stirring occasionally until browned.

Add washed jasmine rice to the pan and stir to coat with oil, cooking for about a minute.

Pour the infused broth into the rice and stir to combine.

Season with sea salt and place the marinated chicken on top of the rice.

Reduce heat to a bare simmer, cover with a lid, and cook for about 15 minutes, checking occasionally.

Prepare chili sauce by grinding ginger, garlic, and red chilies in a mortar and pestle with a pinch of salt.

Equipment Needed