Hainanese Chicken And Rice Recipe

1. Prepare and brine

Pat the chicken dry inside and out. Rub 2 tbs kosher salt all over the cavity and skin; let rest 15 minutes while you prepare aromatics. This light dry-salt step seasons the meat and tightens the skin.

2. In a large stockpot, combine 4 liters (about 4 quarts) water, smashed ginger, and halved scallions. Bring to a gentle simmer over medium-high heat.

3. Gently lower the chicken breast-side down into the pot. Add additional water as needed to just cover the bird. Bring the liquid to a simmer, then immediately reduce heat so the surface shows small bubbles but not a rolling boil (maintain 80–90°C / 175–195°F if you have a thermometer).

4. Poach the chicken gently for 30–35 minutes for a 3–4 lb chicken, until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 74°C / 165°F. If you prefer slightly more tender silky meat, remove from heat after 25 minutes and let sit covered in the hot liquid for another 10 minutes, then check temperature.

5. Prepare an ice bath: a large bowl with 6 cups ice and cold water. When chicken reaches target temp, immediately transfer it to the ice bath for 10 minutes to stop cooking and tighten the skin. Reserve 2–3 cups of the poaching liquid; strain and skim fat — this is your chicken stock for the rice (and extra for serving).

6. After chilling, remove chicken from ice bath and pat dry. Rub 1 tbs sesame oil over the skin to give it a glossy finish and lightly season with salt. Carve into serving pieces (breasts, thighs, wings; keep bone-in pieces for more flavor). Keep warm.

7. Heat 4 tbs neutral oil in a small saucepan over medium heat until shimmering but not smoking.

8. Add 2 tbs finely julienned ginger and 1 tsp minced garlic plus 3 tbs scallion whites. Fry gently for 30–45 seconds until fragrant but not browned — this flavors the oil. Remove from heat and let cool slightly.

9. Stir in 2 tbs light soy sauce, 1 tsp sesame oil, and 1 tsp salt into the warm infused oil. Set aside. This sauce is spooned over the chicken when serving.

10. Place the finely minced scallions and minced ginger in a heatproof bowl. In a small saucepan, heat 6 tbs neutral oil until just smoking (about 190–200°C / 375–400°F). Immediately pour the hot oil over the scallion-ginger mix — it will sizzle and soften the aromatics and mellow sharpness.

11. Stir in 1 tsp fine salt and 1 tsp sesame oil. Taste and adjust salt. Let the sauce rest at room temperature for 10 minutes to let flavors meld. This sauce can be made ahead and refrigerated; bring to room temp before serving.

12. Rinse 2 cups jasmine rice under cold water until the rinse runs mostly clear, then drain well and let sit 10 minutes to lose excess moisture.

13. In a medium skillet over medium heat, add 3 tbs chicken fat or oil/butter. Add 4 cloves minced garlic and 1 tbs minced ginger. Sauté, stirring, until fragrant and just starting to turn golden, about 1–2 minutes. Do not burn the garlic.

14. Add the drained rice to the skillet and toss to coat grains thoroughly in the aromatic fat for 1–2 minutes. This infuses the rice with chicken flavor.

15. Transfer rice to a rice cooker or medium saucepan. Add 2 cups warm reserved chicken stock and 1 tsp salt (adjust to taste). If using a saucepan, bring to a simmer, cover tightly, reduce heat to low and cook 12–15 minutes until liquid is absorbed. Let rest covered off heat for 10 minutes to steam. If using a rice cooker, follow the cooker’s white rice setting.

16. Fluff the rice with a fork and keep warm until serving.

17. Arrange a bed of warm Hainanese rice on each plate. Place carved chicken pieces on top or alongside the rice.

18. Spoon 1–2 tbs of the warmed chicken oil/sauce base over the chicken pieces to add savory gloss. Offer additional light soy or dark soy on the side for those who want more salt or color.

19. Serve with a generous spoonful of ginger-scallion sauce and a small dish of chili sauce. Garnish plates with cucumber slices and cilantro leaves. Serve immediately.