Hainanese Chicken Rice (Malaysian-Style)
Local name: 海南鸡饭
In short: Gently poached whole chicken with ginger-garlic rice cooked in the stock, served with chili sauce, ginger paste and cucumber. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 1 h
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 820 kcal
Chicken rice is a Malaysian kopitiam staple of smooth poached chicken and fragrant rice cooked in the chicken's own stock. The bird is poached gently, then plunged into ice water so the skin turns glossy and the meat stays juicy. The rice is fried in chicken fat with garlic and ginger. Three sauces finish the plate: a sharp chili sauce, grated ginger and a drizzle of sweet soy. A little bowl of hot stock goes alongside.
Instructions
- Pull the fat from the chicken cavity and render 2 tbsp of it in a small pan over low heat for 5 minutes. Rub the chicken all over with the salt, then rinse it.
- Bring the water, ginger and scallions to a boil in a pot just large enough for the chicken. Lower the chicken in so it is fully submerged and let the water return to a gentle simmer for 10 minutes.
- Turn off the heat, cover and leave for 35 minutes, until the thigh reads 74°C (165°F) and the juices run clear. Do not let the water boil hard at any point.
- Lift the chicken out and plunge it into a bowl of ice water for 10 minutes. Drain, pat dry and rub with 1 tbsp of the sesame oil. Strain the stock.
- Heat the chicken fat in a pot. Cook the garlic and ginger for 1 minute, add the rice and stir for 2 minutes. Pour in 500 ml (2 cups) of stock, add the salt and pandan and bring to a boil. Cover and cook on the lowest heat for 15 minutes, then rest for 10 minutes.
- Blend the chilies, garlic, ginger, lime juice, 60 ml (1/4 cup) stock, sugar and salt into a chili sauce. Mix the grated ginger with the 1/4 tsp salt and the hot oil to make the ginger paste. Stir the dark and light soy sauces with the 1 tsp sesame oil.
- Chop the chicken through the bone into pieces. Arrange on a plate with the cucumber and drizzle with the soy mixture.
- Serve with the rice, the chili sauce, the ginger paste and a small bowl of hot stock seasoned with a pinch of salt.
Tips
- Keep the water at a bare simmer or just below. Hard boiling toughens the meat and splits the skin, while the ice bath firms up the skin and makes it glossy.
- For a quicker version, poach bone-in thighs for 20 to 25 minutes. Use the stock for the rice, since the stock is what makes the rice so fragrant.
Questions and answers
Why is my chicken pink near the bone?
Gentle poaching can leave a pink tint near the bone even when the meat is safe. Trust a thermometer reading of 74°C (165°F) in the thigh. If juices run red, return it to the hot stock for 10 minutes.
Can I make chicken rice with chicken pieces?
Yes. Bone-in thighs need 20 to 25 minutes in hot stock, and breasts about 15 minutes. Cool them in ice water the same way for smooth, juicy meat.
What do you serve with chicken rice?
Chili sauce, ginger paste, sweet soy sauce, sliced cucumber and a bowl of the poaching stock. Some stalls add fresh coriander or a few slices of pickled chilies.
How long does it take to make Hainanese Chicken Rice (Malaysian-Style)?
About 1 h 30 min in total: 30 min of preparation and 1 h of cooking.
How many calories are in Hainanese Chicken Rice (Malaysian-Style)?
About 820 kcal per serving, with 48 g of protein, 88 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 820 kcal |
|---|---|
| Protein | 48 g |
| Carbohydrates | 88 g |
| Fat | 31 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
