Hainanese Steamed Chicken

Delight in the authentic flavors of Hainanese Steamed Chicken, a classic dish celebrated for its simplicity and exquisite taste. This recipe features tender, poached whole chicken infused with the aromatic essence of ginger and scallions, then plunged into an ice bath to lock in its succulent juices and preserve its silky skin. Paired with fragrant garlic-infused rice cooked in rich chicken stock, this dish is elevated with a glossy sesame oil finish and served with savory soy sauce and vibrant chili dipping sauces. Perfectly garnished with fresh cilantro, this comforting and flavorful meal brings the essence of Hainanese cuisine to your table with every bite.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 1 3-4 lbs Whole chicken
• 2 tablespoons Kosher salt
• 3 inch piece, sliced Ginger
• 6 whole Scallions
• 10 cups Water
• 1 bowl, for ice bath Cold water
• 2 cups Ice cubes
• 2 tablespoons Sesame oil
• 2 tablespoons Vegetable oil
• 2 cups White rice
• 4 cups Chicken stock
• 4 cloves, minced Garlic
• 2 tablespoons Soy sauce
• 2 tablespoons Chili sauce
• 0.5 bunch, chopped Fresh cilantro

Directions

Step 1

Begin by cleaning the whole chicken thoroughly and removing any excess fat or leftover feathers.

Step 2

Rub the chicken inside and out with 2 tablespoons of kosher salt, and then rinse it well under running water.

Step 3

Stuff the cavity of the chicken with the sliced ginger and whole scallions.

Step 4

In a large pot, bring 10 cups of water to a boil, enough to submerge the whole chicken.

Step 5

Carefully place the chicken into the boiling water breast side up, ensuring it is completely submerged.

Step 6

Lower the heat to maintain a gentle simmer and cover the pot. Let the chicken poach for about 45-60 minutes or until the internal temperature reaches 165°F (74°C).

Step 7

Prepare an ice bath with cold water and ice cubes in a large bowl.

Step 8

Once cooked, carefully remove the chicken from the pot and immediately plunge it into the ice bath. This helps to tighten the skin and lock in the juices. Leave it in the ice bath for 15 minutes.

Step 9

While the chicken cools, prepare the rice by heating 2 tablespoons of vegetable oil in a pot over medium heat.

Step 10

Add the minced garlic and sauté until fragrant, then add the white rice and continue to stir for 2 minutes until lightly toasted.

Step 11

Pour in 4 cups of chicken stock, bring to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes or until the rice is fully cooked.

Step 12

Once the chicken is cooled, remove it from the ice bath, pat it dry with paper towels, and brush it with sesame oil to enhance the flavor and give it a glossy finish.

Step 13

To serve, traditionally slice the chicken into pieces and drizzle with a mixture of soy sauce.

Step 14

For dipping sauces, offer a small dish of soy sauce mixed with a bit of the chicken poaching broth, and another dish with chili sauce.

Step 15

Garnish the chicken with freshly chopped cilantro and serve alongside the fragrant rice.

Nutrition Facts

Serving size	6766.8 grams (6766.8g)

Amount per serving	% Daily Value*
Calories	1551

Total Fat 80.80g	104%
Saturated Fat 11.10g	55%
Polyunsaturated Fat 28.60g
Cholesterol 187mg	62%
Sodium 5826mg	253%
Total Carbohydrate 117.90g	43%
Dietary Fiber 5.90g	21%
Total Sugars 11.20g
Protein 93.00g	186%

Vitamin D 0IU	0%
Calcium 418mg	32%
Iron 11mg	61%
Potassium 1097mg	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: 46.3%

Protein: 23.7%

Carbs: 30.0%