Boiled Chicken and Rice Recipe
Hainanese chicken rice gets its name from Hainan, China but it really only got famous when it was brought over to Singapore and is now called the national dish of Singapore.
Want a Low Carb Version?
Just make without rice and just enjoy the soup and chicken. You can also use Cauliflower rice instead. Grate the cauliflower using the largest holes and add to a large pot or work with 1 cup of chicken broth. Bring to a boil, then reduce heat to medium and cover. Cook for about 7 minutes or until cauliflower is soft.
The Hainanese Boiled Chicken and Rice Recipe
The four components we will need to make:
· Chilli Sauce for dipping & Garlic Ginger Sauce
· The soup
Make sure to get a really good quality chicken. Organic is preferred. This is probably the most important part of the chicken because the dish relies heavily on the taste of the chicken. Organic is worth the money.
Buy one whole chicken with the skin. Now it’s time to exfoliate the chicken.
First get a small handful of salt. Kosher salt preferred but not required.
What we want to do is exfoliate the skin of the chicken by getting the impurities and dead skin off. Just keep rubbing with the salt until the skin on the chicken is nice and smooth
Season the chicken inside and out with salt and stuff the chicken with green onions & ginger.
Make sure to be more liberal with the salt as this is what will make the soup as well.
Now put the chicken in a big pot and have the water cover the chicken about 1 inch. Also don’t worry if the stuffing falls out. It’s okay.
Cooking the Hainanese Chicken
Bring the pot to a boil and turn the heat low to simmer. You’ll start to see white stuff start to float. Remove it using a skimmer or spoon if you don’t have one.
After simmering (should see little bubbles breaking the surface) the chicken should be done or reach the correct temperature (thickest part of the thigh, not touching the bone, should read 170F)
Have some cool or iced water (ice water preferred) ready in a pot and take the chicken out with some type of big utensils and make sure not to break the skin off.
Also DO NOT pour out the broth! We will need the broth to cook the rice and for our soup.
Flip the chicken over in your ice bath to cool off the other side. This should tighten the skin of the chicken.
Part 2: The Soup
Taste your soup and season with more salt if needed. That’s it.
Part 3: Cooking the Rice
This recipe can be used with jasmine or long grain rice. To feed about six people you can just use 2 cups of raw rice. Put the rice in a big bowl and fill it with water. Use your hands to stir the rice around in the bowl to get r id of excess stuff like dust. Drain the bowl carefully of water making sure not to pour the rice out. Repeat this about 2 or 3 more times until the water becomes noticeably less white. Then fill the bowl with new water and let the rice soak for about 10 minutes.
Garlic & Ginger Saute
Get a pot and saute the ginger and garlic. It should start to smell really good.
Drain the rice and add the rice to the pot.
Fry the grains for about a minute with the saute and add salt to taste.
Cooking the rice with the chicken broth
With the broth we set aside earlier, pour 2 cups of it into the pot. 1 cup of rice should be 1.25 cups of broth, but since the rice was already soaked we will just do a 1:1 ratio.
Bring the rice to a boil then turn the heat low. Cover the pot and cook for 15 minutes. Remove from the heat and let it rest (still covered) for about 5 to 10 more minutes. Complete!
What if I already have a rice cooker?
This is even better. Ssaute the garlic and ginger in a small spot over the stove. Add the rice, saute again for a minute, then put the rice and broth into the rice cooker and cook.
Part 4: Chili and Ginger Garlic Sauce for Hainanese Boiled Chicken and Rice
If you like sriracha chili sauce, you will really enjoy this. This sauce includes sriracha, sugar, lime, salt, 2 tbsp of chicken broth, garlic & ginger all thrown into a blender.
Garlic Ginger Sauce
For this sauce you will need fresh ginger and finely chopped garlic with a bit of salt and splash of vinegar.
To chop the ginger I find the best way is to grate it.
Once that’s all ready, cook it in a pan with hot oil for just a few seconds.
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