Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Total time: 95 min
Yield: 2
Ingredients: 4 lb whole chicken; 3 oz fresh ginger (sliced, plus grated for sauce); 6 unit scallions; 6 clove garlic; 2 cup jasmine rice; 2 tbsp neutral oil; 1 tbsp sesame oil; 3 unit fresh red chiles; 2 unit lime; 3 tbsp soy sauce; 1 tbsp sugar; 1 unit cucumber; 2 tsp salt

Noodles & Rice · East Asian

13 ingredients · 95 minutes · 2 servings

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2499kcal209.1g protein102.1g fat178.8g carbs~$8.57/ serving*

Contains sesame, soy · usually contains gluten

Restrictions

Containssesame · soyIt is in an ingredient you cannot leave out.

Usually containsgluten (soy sauce → Tamari)The usual version has it. One without it exists — it is the one named here.

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

4 lb	whole chicken
3 oz	fresh ginger (sliced, plus grated for sauce)
6 unit	scallions
6 clove	garlic
2 cup	jasmine rice
2 tbsp	neutral oil
1 tbsp	sesame oil
3 unit	fresh red chiles
2 unit	lime
3 tbsp	soy sauce
1 tbsp	sugar
1 unit	cucumber
2 tsp	salt

Steps

Poach40 min
very gentle water, chicken just cooked through
Salt the chicken, fill the cavity with ginger and scallion, lower it into barely simmering water and poach gently until the thickest thigh is just cooked. Vigorous boiling tightens the meat and clouds the broth.
Blanch8 min
chicken cooled rapidly in ice water
- sesame oil
Transfer the chicken to ice water to arrest carryover cooking and tighten the skin. Drain well, then rub lightly with sesame oil while it rests.
Saute4 min
rice glossy and aromatics fragrant
- garlic
- jasmine rice
Render a little fat from the chicken skin or use neutral oil, then sauté minced ginger and garlic. Add rinsed jasmine rice and stir until every grain is glossy.
Simmer18 min
rice tender and broth absorbed
Cook the rice in reserved chicken broth with a pinch of salt, then rest covered 10 minutes. The rice should taste unmistakably of chicken; plain water would miss half the dish.
Mix5 min
two concentrated condiments
Make a chile sauce from chile, garlic, ginger, lime, sugar and a little broth; separately mix grated ginger/scallion with hot oil and salt. Keep dark soy available as a third table condiment.
Slice5 min
chicken cut cleanly across joints/breast
Carve or chop the rested chicken into serving pieces. Use a sharp heavy knife so the skin stays attached instead of tearing away.
Top2 min
rice, chicken, cucumber and sauces served together
- cucumber
Plate aromatic rice with chicken and cucumber, spoon a little clear broth alongside, and let each diner balance chile, ginger-scallion and soy at the table.