Hainanese Chicken Rice - Popular in Singapore, Indonesia, Malaysia and Spreading!

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Skinless chicken breast is lower in fat, while chicken thighs are often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a budget-friendly alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats, while canola oil is a cost-effective substitute.

chili sauce

🥗Healthier: sriracha

💰Cheaper: hot sauce

Sriracha offers a similar flavor profile with less sugar, while hot sauce is often cheaper.

Welcome to Souped Up Recipes. Mandy introduces the dish: Hainanese Chicken Rice.

Use a whole chicken (3-4 lbs), trim excess fat from the cavity, and finely dice it for later use in rice.

Rub the chicken with 1.5 tbsp of coarse sea salt and rinse it thoroughly under running water.

Tie the chicken legs with kitchen twine, leaving a little string at the end for easier blanching.

Fill a pot with 5 liters of water and bring it to a simmer (not a boil).

Blanch the chicken by dropping it in the simmering water for 15 seconds, then remove and wait 30 seconds. Repeat this process 3 times.

Switch to a clay pot that holds 2.5 liters of water for poaching to concentrate the broth flavor.

Add 3 scallions (tied in a knot) and 2 inches of thinly sliced ginger to the pot. Turn the heat to low and poach the chicken for 50-60 minutes at around 85C (185F).

Check the chicken's internal temperature with a meat thermometer; it should be above 165F. Shock the chicken in an ice bath for 15 minutes to stop the cooking process.

Brush the chicken with sesame oil mixed with a tiny bit of turmeric powder.

Rinse jasmine rice under running water to remove excess starch and drain completely.

Render the reserved chicken fat over medium heat until golden, yielding 1.5-2 tbsp of oil. Add 3 tbsp finely diced shallots, 1 tbsp minced garlic, and 1.5 tsp minced ginger, stirring until golden.

Add the rinsed rice to the pot and stir for a couple of minutes. Optionally transfer to a rice cooker or continue cooking on the stove.

Add 2.5 cups of chicken broth from the pot, season with 1/2 tsp of salt, bring to a simmer, cover, and cook on low for 15 minutes.

Fluff the rice after cooking and set aside.

Prepare the chili sauce by blending 10 cloves of garlic, 1/2 inch of ginger, 1 big red chili, and 3 Thai bird eye chilies with 4 tbsp fish sauce, 3 tbsp lime juice, 1.5 tbsp chicken broth, and 1 tbsp sugar until smooth.

Make the scallion ginger sauce by mixing 1/3 cup diced scallions, 2.5 tbsp grated ginger, and 3/4 tsp salt. Heat vegetable oil until smoking hot and pour it over the mixture.

Prepare sweet soy sauce by stirring together 3 tbsp soy sauce, 2 tbsp dark soy sauce, and 2 tbsp palm sugar over low heat until dissolved. Drizzle in sesame oil and mix well.

For the chicken soup, bring the remaining 2 liters of chicken broth to a boil, add carrot slices, cabbage, and 2 tsp of salt, cooking for just a minute.

Remove the strings from the chicken, detach the legs, and chop the chicken into big chunks.

Cooking Techniques

Equipment Needed

Spice Level: