Hainanese Chicken Rice Recipe

Brine (optional, improves seasoning and texture)

In a large bowl combine 4 liters cold water, 3 tbs kosher salt, 1 tbs sugar and 1 tsp white peppercorns. Stir until salt and sugar dissolve. Submerge the chicken thighs in the brine, cover and refrigerate for 30–60 minutes. After brining, rinse thighs under cold water and pat dry.

Prepare poaching aromatics: smash the 70 g knob of ginger, separate scallion whites from greens and tie the whites into a knot, and smash 6 garlic cloves. Place them in a large wide pot.

Add the rinsed chicken thighs to the pot and pour enough cold water to cover by about 1–2 inches (use ~2–3 liters depending on pot size). Bring the water slowly to a gentle simmer over medium heat — do not boil. As the water warms, skim any foam that collects on the surface.

Once the surface forms occasional small bubbles and the liquid is at a gentle simmer (around 80–85°C / 176–185°F), reduce heat to keep it barely simmering. Poach the thighs for 18–22 minutes until the internal temperature reaches 74°C (165°F). Avoid a rolling boil to keep skin and meat tender.

When cooked, immediately transfer the chicken to an ice bath (very cold water with ice) for 5 minutes to stop cooking and tighten the skin. Reserve 3 cups of the poaching liquid for the rice (strain to remove aromatics) and keep the rest for soup or discard. Pat the chicken dry, then rub lightly with 1 tsp sesame oil to gloss the skin. Let rest 10 minutes before slicing into serving pieces.

While chicken poaches, rinse 3 cups jasmine rice under cold water until the rinse water runs clear. Drain well.

In a medium saucepan or rice cooker, heat 3 tbs chicken fat or neutral oil over medium heat. Add 30 g minced ginger and 6 minced garlic cloves. Sauté until fragrant and just starting to color, about 1–2 minutes — do not burn.

Add the rinsed rice to the pan and stir to coat each grain in the fragrant oil for 1–2 minutes (toast slightly).

Measure 3 cups reserved poaching liquid and add to the rice. If your stock seems weak, add up to 1/2 cup additional water. Add 1 tsp salt and stir once. Bring to a boil, then reduce heat to low, cover tightly and simmer for 12–15 minutes (or follow your rice cooker instructions). Turn off heat and let rice steam, covered, for 10 minutes before fluffing with a fork.

Make the ginger-scallion oil: finely mince or grate 40 g ginger and very finely mince the green parts of 6 scallions. Place them in a heatproof bowl, season with 1/2 tsp salt.

Heat 3 tbs neutral oil until shimmering but not smoking. Carefully pour the hot oil over the ginger and scallion mixture — it should sizzle and bloom the aromatics. Stir in 3 tbs light soy sauce and 1 tsp sesame oil. Taste and adjust salt, and set aside.

Mix 2 tbs chili sauce with 1 tbs lime or rice vinegar to make a bright chili condiment. Adjust heat to taste.

Optionally warm 2–3 tbs light soy sauce with a splash of reserved poaching liquid to create a shallow sauce for drizzling over sliced chicken at service.

Place 2 cups thinly sliced cucumber in a bowl. Add 3 tbs rice vinegar, 1 tsp sugar and 1/2 tsp salt. Toss and let sit for at least 10 minutes (or up to 1 hour) to pickle lightly. Sprinkle 1 tsp sesame seeds if using. Refrigerate until service.

While rice finishes, heat 1 cup neutral oil in a small saucepan to 160–170°C (320–340°F) for frying. Fry thinly sliced garlic (8 cloves) in batches until golden brown and crisp, about 30–60 seconds per batch. Remove with a slotted spoon to a paper towel-lined plate and season lightly with salt. Monitor oil temperature so garlic does not burn.

Thinly slice scallion greens for garnish and wash cilantro leaves.

Slice the rested chicken thighs into serving portions. Arrange 1/2 to 3/4 cup of jasmine rice per plate, top with 1–2 pieces of sliced chicken (about 1 chicken thigh per serving depending on appetite). Spoon ginger-scallion sauce over the chicken and rice, add a small mound of pickled cucumber and sprinkle crispy garlic and sliced scallions and cilantro on top. Serve the chili condiment and warmed soy dipping sauce on the side.

Optional: Pour a little warm poaching liquid into a small bowl as a light soup to accompany the meal.