Craving the ultimate comfort food? Look no further! This roundup of 10 Hainanese Chicken Rice recipes will have you mastering this iconic dish in no time. From traditional Hainanese chicken rice methods to easy weeknight versions, we’ve got a recipe for every skill level. Get ready to dive into the world of tender poached chicken, fragrant rice cooked in chicken broth, and the essential ginger-garlic dipping sauce. Whether you’re a Hainanese chicken rice aficionado or a curious newbie, these recipes are sure to become new favorites. Get ready to impress your family and friends with the most delicious Hainanese chicken rice they’ve ever tasted!
Simple Hainanese Chicken Rice
This recipe provides a simplified approach to creating the classic Hainanese Chicken Rice dish, focusing on the core elements of flavorful chicken, fragrant rice, and a pungent ginger sauce.
Ingredients
For the Chicken:
- 1 whole chicken
- 8 cloves garlic
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- Ginger, to taste
For the Rice:
- Chicken broth (reserved from cooking the chicken)
- 1 clove garlic
- 3 spring onions, cut into 2-inch pieces
- 2 slices ginger
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- Salt, to taste
For the Ginger Sauce:
- Fresh ginger, grated
- Spring onions, chopped
- Olive oil
- Salt, to taste
Instructions
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Poach the Chicken: In a pot, place the whole chicken, 8 cloves of garlic, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil, and ginger. Add enough water to cover the chicken. Bring to a boil, then reduce heat and simmer until the chicken is cooked through. Reserve the cooking liquid (chicken broth) for cooking the rice.
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Cook the Rice: Use the reserved chicken broth to cook the rice. Add 1 clove of garlic, spring onions, ginger slices, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and salt. Cook according to your preferred rice cooking method.
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Prepare the Ginger Sauce: Combine grated ginger, chopped spring onions, olive oil, and salt in a small bowl. Mix well.
Serve the poached chicken with the fragrant rice and the flavorful ginger sauce. Enjoy!
Easy Hainanese Chicken Rice (Rice Cooker)
This recipe provides a simple method for creating delicious Hainanese Chicken Rice using a rice cooker. With minimal ingredients and effort, you can enjoy a flavorful and satisfying meal.
Ingredients
- 1/2 chicken breast fillet
- 100 ml rice
- 160 ml chicken broth
- 1 tsp grated garlic (or less garlic powder)
- 1 tsp grated ginger (or less ginger powder)
- 1/2 tsp onion flakes (or a few slices of fresh onion)
- 1/2 tsp sesame oil
- 1 tsp oil (e.g., garlic-infused, sunflower, or corn oil)
- 1/2 tsp salt
- Lime juice
Instructions
- Prepare the chicken: Coat the chicken breast fillet with salt and lime juice.
- Combine ingredients: In your rice cooker (a small, 600 ml cooker works well), combine the rice, chicken broth, grated garlic, grated ginger, onion flakes, sesame oil, and your chosen cooking oil.
- Cook: Place the seasoned chicken breast on top of the rice mixture. Close the lid and press the COOK button. Let the rice cooker run its cycle until the chicken and rice are fully cooked.
Enjoy your easy and flavorful Hainanese Chicken Rice!
The Perfect Hainanese Chicken Rice
This recipe guides you through creating a delicious and authentic Hainanese Chicken Rice dish. From poaching the chicken to perfecting the flavorful rice and sauces, you’ll learn the essential steps to impress your family and friends.
Ingredients:
- Chicken: 1/2 free-range chicken
- Aromatics: 6 cloves garlic (smashed), 1 thumb of ginger (smashed)
- Vegetable: 3 Chinese broccoli stems (halved)
- Seasoning: Salt
- Water: As needed for poaching
Glazing Sauce:
- Oyster sauce: 1 tsp
- Sugar: 1 tsp
- Soy sauce: 1 tsp
Dipping Sauce:
- Soy sauce: To taste
- Bird’s eye chili (chopped): To taste
Instructions:
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Poach the Chicken: In a large pot, bring water to a boil. Add the chicken, ginger, garlic, and salt. Boil until the chicken is cooked through. Remove the chicken and set aside. Reserve the poaching liquid.
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Cook the Rice: In a separate pot, cook rice according to package directions. For added flavor, add some of the reserved chicken poaching liquid, along with fresh ginger, garlic, salt, and a touch of sesame oil.
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Make the Glazing Sauce and Glaze the Chicken: Combine the oyster sauce, sugar, and soy sauce in a small saucepan. Heat over medium heat until slightly thickened. Add the poached chicken and coat evenly with the glaze. Cook until the chicken is golden brown and slightly caramelized. Remove from heat and let cool slightly before chopping.
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Prepare the Dipping Sauce & Serve: Combine soy sauce and chopped bird’s eye chili in a small bowl for the dipping sauce. Serve the chopped chicken with the fragrant rice, Chinese broccoli, and the dipping sauce.
The Perfect Hainanese Chicken Rice
This recipe guides you through making delicious and authentic Hainanese Chicken Rice. We’ll cover poaching the chicken to perfection, creating flavorful rice, and making a vibrant chili sauce.
Ingredients
For the Chicken:
- 1 whole chicken (free-range preferred)
- Spring onions
- Ginger
For the Rice:
- Chicken broth (reserved from poaching the chicken)
- Ginger
- Spring onions
- Salt
- Lemongrass (optional)
- White radish (optional)
- Onions (optional)
- Chinese cabbage (optional)
For the Chili Sauce:
- Red chilies, minced
- Ginger, minced
- Garlic, minced
- Lime
- Salt
- Sugar
- Chicken broth
For Serving:
- Soy sauce
- Cucumber
- Cilantro
Instructions
Poaching the Chicken:
- Stuff the cavity of the chicken with spring onions and ginger.
- Submerge the chicken in a pot of hot (not boiling) water. Poach for 40 minutes, or until cooked through and tender.
- Remove the chicken from the pot and let it cool completely before chopping into serving pieces.
Cooking the Rice:
- Cook the rice using the reserved chicken broth. Infuse the broth with ginger, spring onions, salt, and lemongrass (optional) for added flavor. For even richer broth, you can reboil it with white radish, onions, and Chinese cabbage. The natural oils from the chicken will provide richness to the rice.
Making the Chili Sauce:
- Combine minced red chilies, ginger, and garlic. Add lime juice, salt, sugar, and a tablespoon of chicken broth. Adjust to your preferred level of spiciness and tanginess.
Serving:
- Garnish the chopped chicken with cucumber and cilantro. Serve with the fragrant rice, chili sauce, and soy sauce for dipping.
Authentic Hainanese Chicken Rice
This recipe guides you through making classic Hainanese Chicken Rice, a Southeast Asian favorite. We’ll cover poaching a whole chicken to tender perfection and using the flavorful broth to cook fragrant rice. Get ready for a simple yet satisfying meal.
Ingredients
- 1 whole Chicken
- 15cm Ginger (about 2 thumbs)
- 80-100g Green Spring Onions
- Water
- 1 ½ cups Thai Rice
- 3 cloves Garlic
- 4cm Ginger
- Soy Sauce
Instructions
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Prepare the Chicken: Rub the chicken skin with salt until the yellow pores disappear. Rinse the chicken thoroughly and pat it dry.
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Poach the Chicken: Slice the ginger and green onions. Stuff them inside the chicken cavity. Place the chicken in a pot and add enough water to fully submerge it.
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Simmer and Skim: Bring the water to a boil, then reduce heat to a simmer. Skim off any impurities that rise to the surface.
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Prepare the Rice: Soak the rice in water for 15 minutes. While the rice soaks, finely chop the garlic and ginger. After 15 minutes, drain the rice.
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Check Chicken Doneness: Insert a meat thermometer into the thickest part of the chicken breast, avoiding the bone. The chicken is cooked when it reaches an internal temperature of 78°C (172°F). Once cooked, immediately submerge the chicken in cold water for a minute to stop the cooking process. Remove and set aside to rest.
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Cook the Rice: Heat 1 tablespoon of oil in a pot. Sauté the chopped garlic and ginger until fragrant. Add the drained rice and 2 ½ cups of the reserved chicken broth. Bring to a boil, then reduce heat and simmer covered for 15 minutes. Turn off the heat and let the rice rest for another 10 minutes.
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Serve: Serve the chicken and rice together. Drizzle with soy sauce and add your favorite sambal (chili sauce) and sliced cucumber for a complete meal.
Authentic Hainanese Chicken Rice
This recipe guides you through making delicious Hainanese Chicken Rice, a Southeast Asian staple known for its tender, flavorful chicken and fragrant rice.
Ingredients
- Chicken Legs: Bone-in, skin-on recommended for best flavor.
- Long Grain Rice: Jasmine or Basmati work well.
- Ginger: Fresh ginger root.
- Garlic: Fresh garlic cloves.
- Spring Onions (Scallions): Both white and green parts.
- Onion: Yellow or white onion.
- Sesame Oil: For a nutty aroma.
- Olive Oil: For the dipping sauce.
- Cilantro: For garnish (optional).
- Fried Shallots (Bawang Goreng): Optional, for added flavor.
Instructions
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Prepare the Chicken Broth: In a pot, combine ginger, garlic, spring onion, and onion. Add enough water to cover the chicken legs. Bring to a boil, then add the chicken legs. Reduce heat to a simmer and cook until the chicken is cooked through (about 30-40 minutes). The meat should easily pull away from the bone.
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Remove and Cool the Chicken: Once cooked, remove the chicken from the pot and set aside to cool slightly. Reserve the chicken broth for cooking the rice.
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Cook the Rice: Mince the ginger and garlic used to cook the chicken. Sauté them in a pan until fragrant. Add the rice and stir until well coated. If using, add fried shallots (bawang goreng). Transfer the rice to a rice cooker. Pour in the reserved chicken broth, ensuring it’s just enough to cook the rice according to your rice cooker’s instructions. Do not add any remaining solids from the broth. Stir gently, then turn on the rice cooker.
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Prepare the Ginger-Garlic Dipping Sauce: While the rice is cooking, grate fresh ginger and garlic. Finely chop some spring onion. Combine these in a small bowl. Heat olive oil and sesame oil in a separate pan until hot. Carefully pour the hot oil mixture over the ginger-garlic-spring onion mixture in the bowl.
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Serve: Once the rice is cooked, let it rest for a few minutes before fluffing with a fork. Carve or shred the chicken. Serve the chicken on a platter alongside the fragrant rice and the ginger-garlic dipping sauce. Garnish with cilantro (optional).
Easy Hainanese Chicken Rice (Rice Cooker Method)
This recipe provides a simple and convenient way to make delicious Hainanese Chicken Rice using a rice cooker. With just a few ingredients and steps, you can enjoy fragrant and flavorful rice that perfectly complements your Hainanese chicken.
Ingredients
- 1 1/2 cups rice, washed
- 3 cups water
- 1 tbsp garlic paste
- 1 tsp ginger paste
- 1 1/2 tsp sesame oil
- 1 tbsp oil (sunflower or other neutral oil)
- 1 tsp chicken oil
- 1 1/2 tsp salt
Instructions
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In a small bowl, combine the garlic paste, ginger paste, sesame oil, sunflower oil, chicken oil, and salt. Stir well until all ingredients are thoroughly mixed.
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Place the washed rice into your rice cooker. Add the measured water. Pour the combined condiment mixture over the rice and water.
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Give everything a good stir to ensure the rice and seasonings are evenly distributed. Close the lid of your rice cooker and press the “Cook” button.
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Once the rice cooker switches to the “Warm” setting, promptly open the lid. Gently fluff and mix the Hainanese rice with a spatula or rice paddle.
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Serve your fragrant and savory Hainanese rice warm. It’s the perfect accompaniment to Hainanese chicken and other dishes.
The Perfect Hainanese Chicken Rice
This recipe guides you through making delicious and authentic Hainanese Chicken Rice (Khao Man Gai). We’ll cover poaching the chicken to perfection, infusing the rice with flavor, and serving it with the classic accompaniments.
Ingredients
For the Chicken:
- 2 Chicken thighs
- 2 cloves Garlic
- 1 stalk Japanese leek or green onion (green part)
- 1 Cilantro root (optional)
- 1 tbsp Fish sauce
- 1 tsp Sugar
- 1 tsp Soy sauce (Thai soy sauce preferred)
- 2 tbsp Sake
- ⅓ to ½ tsp Salt
- 600 ml Water
For the Rice:
- 360 ml Long grain rice (Thai or Pakistani recommended)
- Reserved chicken broth (approximately 400-420 ml)
For Serving:
- Tauchu-Style Sauce
- Fresh Cilantro
- Cucumber
- Tomato (optional)
Instructions
Poaching the Chicken:
- Combine water, fish sauce, sugar, soy sauce, sake, crushed garlic, cilantro root (if using), and green onion greens in a pot. Simmer until reduced to ⅔.
- Add chicken thighs (skin-side down) to the pot. Bring to a boil, then cook for 3 minutes. Cover and remove from heat.
- Let the chicken rest in the pot for at least 20 minutes to finish cooking. Remove the chicken and strain the broth.
- Allow the chicken to cool completely before slicing to prevent it from falling apart. Wrap in plastic wrap to retain moisture.
Cooking the Rice:
- Taste the chicken broth and adjust salt if needed. Measure out 400-420 ml of broth, adding water if necessary.
- Rinse the rice briefly and place it in the pot or a rice cooker. Add the measured broth (follow the rice cooker’s water lines if using).
- Bring to a boil, then reduce heat to low. Simmer for 10-12 minutes (or according to rice cooker instructions). Turn off heat and let steam for 10 minutes.
- Helpful Hint: While the rice steams, place the sliced chicken (wrapped in plastic) on top to warm through.
Serving:
- Fluff the cooked rice and serve with sliced chicken, cucumber, and tomato (optional).
- Garnish with fresh cilantro and serve with Tauchu-Style Sauce.
Easy One-Pot Hainanese Chicken Rice
This recipe simplifies the classic Hainanese Chicken Rice by cooking everything in one pot. Enjoy tender, flavorful chicken and fragrant rice with a vibrant dipping sauce, all made with minimal effort.
Ingredients
Chicken and Rice:
- 2 cups rice
- 3.5 oz (100 grams) garlic
- 3 pieces chicken thighs
- Sliced ginger (as needed)
- 1.5 chicken bouillon cubes
- 1 tablespoon rock sugar
Dipping Sauce:
- 2 tablespoons diced ginger
- 2 tablespoons minced garlic
- 2 tablespoons minced bird’s eye chili
- 1 teaspoon sweet soy sauce
- 4 tablespoons soy sauce
- 4 tablespoons lime juice
- 2 tablespoons sugar
- 3 tablespoons fermented soybean paste
Instructions
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Prepare the Broth: Dissolve the bouillon cubes and rock sugar in 2 liters of hot water. Season with salt until slightly saltier than usual. Set aside.
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Sauté Aromatics and Rice: Heat 1/2 cup of oil in a pan over medium heat. Sauté the garlic until it starts to turn golden. Add the sliced ginger and rice, and stir-fry until the rice grains become translucent around the edges. Transfer to a rice cooker.
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Combine Chicken and Rice: Place the chicken pieces on top of the rice in the rice cooker. Pour the prepared broth over the rice and chicken, ensuring it almost covers the chicken.
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Cook the Rice and Chicken: Start the rice cooker. As it cooks, monitor the chicken and rice. When the rice is almost done, check the chicken for doneness.
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Make the Dipping Sauce: While the rice and chicken cook, prepare the dipping sauce. Combine the fermented soybean paste, ginger, garlic, bird’s eye chili, lime juice, sweet soy sauce, regular soy sauce, and sugar in a bowl. Mix well and adjust the taste to your preference.
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Finish Cooking: When the rice is almost done, stir it to prevent burning. Ensure the chicken is fully cooked. If the chicken needs more time, add a little more water and continue cooking until done.
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Make Soup (Optional): Dilute any remaining broth with water to create a light and flavorful soup to accompany your meal.
Authentic Hainanese Chicken Rice
This recipe guides you through making classic Hainanese Chicken Rice, featuring tender poached chicken, fragrant yellow rice, and flavorful dipping sauces.
Ingredients
For the Chicken:
- 1 Chicken Quarter Leg (thigh and drumstick)
- 1 tsp Sea Salt
- 4-6 Ginger Slices
- 1-2 Scallion Stalks
- 2-3 Garlic Cloves, smashed
- 1 tsp Cooking Wine
- 1/2 tsp Ground Turmeric
- Water (enough to cover the chicken)
For the Rice:
- 1 cup Jasmine Rice
- 1 tbsp Cooking Oil or Chicken Fat
- 4-6 Ginger Slices
- 1.5 cups Chicken Broth (from cooking the chicken)
- 1 tsp Ground Turmeric
For the Soy-Ginger Sauce:
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Chicken Broth (from cooking the chicken)
- 1/2 tbsp Sugar
- 1/2 tbsp Minced Ginger
- 1/2 tbsp Minced Garlic
- Scallions (optional)
For the Chili Sauce:
- Red Chilli peppers (to taste)
- Garlic (to taste)
- Vinegar (to taste)
- Sugar (to taste)
- Salt (to taste)
- Scallions (optional)
For the Ginger-Garlic Oil:
- 1/2 tbsp Minced Ginger
- 1/2 tbsp Minced Garlic
- Hot Oil (enough to cover the ginger and garlic)
Optional Garnishes:
- Cucumber Slices
- Additional Scallions
- Cilantro Leaves
Instructions
Prepare the Chicken: Season the chicken quarter leg generously with sea salt. Place the chicken in a pot, cover with water, and add ginger slices, smashed garlic, scallions, cooking wine, and turmeric. Bring to a boil, then simmer for 25-30 minutes, or until cooked through. Skim off any impurities. Remove the chicken and immediately plunge it into an ice bath. After a few minutes, pat dry.
Prepare the Rice: Rinse the jasmine rice until the water runs clear. In a pot, heat cooking oil or chicken fat over medium heat. Sauté ginger slices and minced garlic until fragrant. Add the rinsed rice and stir to coat. Stir in the turmeric. Pour in the reserved chicken broth and cook in a rice cooker until done.
Prepare the Sauces:
- Soy-Ginger Sauce: Combine soy sauce, sesame oil, chicken broth, sugar, minced ginger, and minced garlic.
- Chili Sauce: Blend red chili peppers, garlic, vinegar, sugar, and salt to your desired level of spiciness.
- Ginger-Garlic Oil: Heat oil and pour over minced ginger and garlic.
Serve: Arrange the sliced chicken on a plate with the fragrant yellow rice. Serve alongside the three dipping sauces and garnish with cucumber slices, scallions, and cilantro, if desired. Enjoy!
History of Hainanese Chicken Rice
Hainanese chicken rice, a beloved dish across Southeast Asia, traces its roots back to the Wenchang prefecture on Hainan Island, China. It’s believed to have originated from early Chinese migrants who brought their culinary traditions with them when they settled in places like Singapore, Malaysia, and Thailand in the 19th and 20th centuries. The original dish in Wenchang was known as Wenchang Chicken.
Wenchang Chicken was traditionally prepared by poaching the entire chicken and serving it with rice cooked in chicken broth and seasoned with ginger and garlic. The early immigrants adapted the dish to the local ingredients and tastes of their new homes. In Singapore, for example, the dish evolved to include influences from Cantonese cuisine, resulting in the addition of chili sauce and other flavor enhancements.
Over time, Hainanese chicken rice gained popularity and became a national dish of Singapore. It’s now considered a comfort food staple and a source of cultural pride. Different variations exist throughout Southeast Asia, with each region adding its unique twist to the preparation and presentation of the dish, further solidifying its position as a beloved culinary classic.
Nutritional Content and Benefits of Hainanese Chicken Rice
Hainanese chicken rice, while delicious, isn’t considered a health food powerhouse. However, it does offer some nutritional value. The dish centers around protein from the poached chicken, providing essential amino acids for muscle building and repair. The rice, often cooked in chicken broth and ginger, contributes carbohydrates for energy.
The dish also contains small amounts of micronutrients. The chicken provides some iron and zinc, while the ginger and garlic used in the cooking process offer some antioxidant benefits. The use of healthy fats, like those found in sesame oil (often used as a condiment) can contribute to heart health in moderation.
However, it’s important to be mindful of the sodium content, which can be high due to the use of soy sauce and other seasonings. The rice, while a source of carbohydrates, is primarily refined white rice and thus offers less fiber than brown rice. Overall, Hainanese chicken rice can be part of a balanced diet, especially if you focus on controlling portion sizes and opting for healthier preparation methods like using less oil and salt.
Tips for Choosing Quality Chicken
Choosing the right chicken is crucial for a delicious Hainanese Chicken Rice. Look for chicken that has a fresh, slightly sweet aroma. Avoid chicken that smells sour or unpleasant. The color should be a healthy pink, not pale or greyish.
Texture is another important factor. The chicken should feel firm and springy to the touch. Avoid chicken that feels slimy or sticky.
When buying a whole chicken, check that the skin is intact and doesn’t have any bruises or tears. For pre-cut pieces, ensure they are uniformly sized and free from excessive bone splinters.
Consider the source of your chicken. Free-range or organic chickens often have a better flavor and texture. If possible, buy from a reputable butcher or local farm.
Finally, pay attention to the packaging. Ensure it’s properly sealed and refrigerated. Check the “sell by” or “use by” date to guarantee freshness.