Hainanese Chicken / Chicken In Special Chilli Sauce Recipe

Prepare aromatics and pot

Trim excess fat from the chicken, remove any giblets, and rinse quickly under cold water. Pat dry. Smash the larger slices of ginger (use about 40 g of the ginger) and roughly halved green onions. In a large stockpot, add 3 L of water and bring to a gentle simmer.

Poach the chicken

Add the chicken to the pot breast-side down and bring the liquid to a gentle simmer over medium heat. Add 1 tablespoon salt and 1 teaspoon sugar and the smashed ginger and green onion. Once the water returns to a simmer, lower heat so the surface shows only occasional small bubbles — maintain an almost-simmer (not a rolling boil). Poach for 25–30 minutes for a 3–4 lb chicken (internal temperature should reach 74°C / 165°F at the thickest part).

Steam rest

After the poaching time, turn off the heat, cover the pot, and let the chicken rest in the hot liquid for 15–20 minutes to finish cooking and keep it moist.

Ice bath

Prepare a large bowl with about 4 cups of ice and cold water. Remove the chicken from the liquid and immediately transfer to the ice bath to stop cooking and tighten the skin, about 5 minutes. Reserve the poaching liquid: skim and cool, then refrigerate for later (used in rice and sauce).

Cut and season

Remove chicken from ice, pat dry. Rub the exterior lightly with 1 teaspoon dark soy (optional) for color. Chop the chicken into serving pieces: halve lengthwise, then cut into bite-size pieces. Arrange on a platter with sliced cucumber and cilantro.

Heat 4 tablespoons neutral oil in a small saucepan until it is shimmering and just beginning to smoke (about 175–190°C). Place the 2 tablespoons minced ginger and 2 tablespoons chopped green onion whites in a heatproof bowl. Carefully pour the hot oil over the ginger and scallion to release the aromatics. Stir in 1 teaspoon salt. Let rest 2 minutes and keep warm. This oil will be spooned over the chicken or rice.

Rinse jasmine rice under cold water until water runs mostly clear. In a rice cooker or small pot, heat 1 tablespoon chicken fat or oil; sauté 1 tablespoon minced ginger and 1 teaspoon minced garlic briefly until fragrant (30 seconds). Add the 2 cups rinsed rice and stir to coat. Add 2 cups reserved chicken poaching liquid (cooled and skimmed) and 1 teaspoon salt. Cook according to rice cooker instructions or bring to a simmer on the stove then cover and cook on low 15 minutes, then rest 10 minutes off heat. Fluff before serving.

Prepare ingredients: remove stems from chilies and roughly chop. Peel garlic and ginger and chop coarsely.

In a small food processor or mortar and pestle, combine 6 red chilies, 4 garlic cloves, and 20 g ginger. Pulse or pound until coarsely ground. Add 2 tablespoons warm reserved poaching liquid, 2 tablespoons fresh lime juice, 1 teaspoon light soy, and 1 teaspoon sugar. Blend until a loosely textured sauce forms; you want some texture rather than a smooth purée. Taste and add up to 1 teaspoon salt if needed. If the mixture is too thick, add another tablespoon or two of warm poaching liquid to reach spoonable consistency.

Optional: For a brighter flavor, briefly heat 1 teaspoon oil until hot and drizzle over the sauce, stirring to wake the aromatics. Keep warm or refrigerate if making ahead.

Place chicken pieces on a serving platter over cucumber slices. Spoon some of the warm ginger-scallion oil over the chicken pieces to glaze and flavor. Serve the special chilli sauce on the side for diners to add to taste, along with a small dish of dark soy for drizzling if desired. Garnish with cilantro.

If serving with rice, mound fragrant chicken rice alongside the chicken and spoon extra ginger-scallion oil atop the rice.

Leftover tips: Use reserved poaching liquid as a light soup base. Store chicken covered in the refrigerator up to 3 days.