Hainanese Chicken

Savor the delicate flavor and comforting simplicity of Hainanese Chicken, a classic Southeast Asian dish known for its poached chicken and flavorful ginger-infused rice. This recipe highlights the art of slow poaching, resulting in tender, succulent chicken with perfectly silky skin. The aromatic rice, cooked in rich chicken stock and chicken fat, complements the dish beautifully, while garnishes of crisp cucumber, fresh cilantro, and lime wedges add vibrant freshness. Finished with a drizzle of sesame oil and soy sauce, and served with a warm bowl of golden chicken broth, this meal is both wholesome and elegant. Ideal for family dinners or special occasions, Hainanese Chicken offers an authentic taste of comforting Asian cuisine.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:100 mins

Total Time:130 mins

Servings: 4

Ingredients

• 1 about 3-4 pounds Whole chicken
• 3 tablespoons Salt
• 4 slices Ginger
• 4 stalks Scallions
• 2 cups Uncooked jasmine rice
• 2 tablespoons Chicken fat
• 4 cloves Garlic
• 2 tablespoons Sesame oil
• 3 tablespoons Soy sauce
• 1 sliced Cucumber
• 0.5 cup Cilantro
• 4 Lime wedges
• 10 cups Water

Directions

Step 1

Thoroughly clean the whole chicken under running water and rub the skin with 2 tablespoons of salt to exfoliate and clean. Rinse the chicken again and set aside.

Step 2

In a large pot, bring 10 cups of water to a boil. Add 2 slices of ginger and 2 stalks of scallions.

Step 3

Carefully lower the chicken into the boiling water, ensuring it is fully submerged, and bring the water back up to a gentle boil.

Step 4

Once boiling, reduce the heat to low and let the chicken poach for about 40-50 minutes with the lid partially on. Skim off any foam or impurities floating on the surface.

Step 5

To check if the chicken is done, insert a meat thermometer into the thickest part of the thigh without touching the bone. It should read at least 165°F (75°C).

Step 6

Remove the chicken from the pot and immediately place it into an ice bath to stop the cooking process and help the skin firm up.

Step 7

Reserve the chicken stock from the pot as this will be used to cook the rice and can be served as soup.

Step 8

For the rice, heat 2 tablespoons of chicken fat in a saucepan over medium heat. Add the remaining ginger slices and chopped garlic, sautéing until fragrant.

Step 9

Stir in the uncooked jasmine rice, making sure it's well coated in the chicken fat and aromatics.

Step 10

Add 4 cups of the reserved chicken stock to the rice. Bring to a simmer, cover with a lid, and cook on low heat for 15-20 minutes or until the rice is fully cooked and fragrant.

Step 11

Meanwhile, remove the chicken from the ice bath, pat it dry, and rub it all over with sesame oil. Chop into serving pieces.

Step 12

In a small bowl, mix soy sauce with a little ginger juice from ginger squeezed from the poaching broth.

Step 13

To serve, place a portion of rice on a plate, top with chicken pieces, and drizzle with the soy sauce mixture.

Step 14

Garnish with sliced cucumber, cilantro, and serve with lime wedges and a small bowl of the chicken broth as a soup accompaniment.

Nutrition Facts

Serving size	4448 grams (4448.0g)

Amount per serving	% Daily Value*
Calories	2082

Total Fat 69.20g	89%
Saturated Fat 16.80g	84%
Polyunsaturated Fat 11.80g
Cholesterol 102mg	34%
Sodium 23174mg	1008%
Total Carbohydrate 310.60g	113%
Dietary Fiber 8.90g	32%
Total Sugars 3.50g
Protein 57.20g	114%

Vitamin D 0IU	0%
Calcium 297mg	23%
Iron 9mg	49%
Potassium 1092mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.7%

Protein: 10.9%

Carbs: 59.3%