Hainanese Chicken Rice
Hainanese chicken rice features poached chicken served with rice cooked in its flavorful broth, accompanied by a savory dipping sauce.
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Instructions
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Rub chicken with rock salt until the skin is clean.
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Place chicken in a pot, add rice wine, and enough chicken broth to submerge it.
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Bring liquid to a boil, skim any scum, then reduce heat to a bare simmer.
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Add shallots, garlic, ginger, lemongrass, peppercorns, and salt (if broth is unsalted); cover and poach chicken for 45 minutes.
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Turn off heat and let the covered chicken rest in the pot for 10 minutes.
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Carefully remove chicken from broth, place in a shallow bowl, loosely cover with foil, and cool for at least one hour.
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Strain the remaining broth, measure 3 cups for the rice, and let it cool.
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In a pot, combine the cooled 3 cups of broth with rice and bring to a boil.
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Cover, reduce heat, and simmer for 15 minutes until the liquid is absorbed.
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Remove from heat, keep covered, and let rice stand for another 15 minutes to steam.
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Fluff the rice with a fork.
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Mix grated ginger, chopped scallions, peanut oil, and salt to taste for the dipping sauce.
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Transfer the cooled chicken to a cutting board and chop into serving pieces, cutting through bones as needed.
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Arrange the chopped chicken on a platter and serve with the chicken rice, remaining broth, and dipping sauce.