Singapore Hainanese Chicken Rice
Local name: 海南鸡饭
In short: A whole chicken poached gently until silky, served with rice cooked in its own stock and fat, plus ginger paste, chili sauce and dark soy. It takes about 1 h 30 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 1 h
- Resting
- 20 min
- Total
- 1 h 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
In Singapore, chicken rice is the dish most people name first, and almost every hawker centre has a stall for it. The chicken is poached in a gentle simmer and then shocked in ice water, which gives smooth, springy skin and moist meat. The rice is fried with ginger and garlic, then cooked in the poaching stock so every grain tastes of chicken. It comes with three sauces: a sharp chili-ginger sauce, grated ginger and sweet dark soy sauce.
Instructions
- Rub the chicken all over with the coarse salt, then rinse well. Pull the fat from the cavity and set it aside for the rice. Stuff the cavity with half the ginger and spring onions.
- Bring the water to a boil in a pot just large enough for the chicken. Add the remaining ginger and spring onions, then lower in the chicken breast side down so it is fully submerged.
- Return the water to a bare simmer with small bubbles at the edge. Cook for 10 minutes, then switch off the heat, cover and leave for 35 to 40 minutes.
- While the chicken steeps, melt the reserved chicken fat in a pot over medium heat for 3 minutes and discard any solids. Fry the garlic and ginger for 1 minute, add the rice and stir for 2 minutes until glossy.
- Add the hot stock, salt and pandan to the rice. Cook in a rice cooker, or cover and cook on the lowest heat for 15 minutes, then rest off the heat for 10 minutes.
- Blend the chili sauce ingredients until smooth. Pour the hot oil over the grated ginger and salt and stir.
- Check the chicken: the thickest part of the thigh should read 74°C (165°F) and the juices should run clear. If not, return it to the hot water for 10 minutes. Plunge it into ice water for 10 minutes, then drain and rub with sesame oil.
- Chop the chicken into pieces. Serve over sliced cucumber with the rice, the three sauces and coriander, and a bowl of the hot poaching stock seasoned with salt.
Tips
- A 1.2 kg chicken needs about 30 minutes of steeping and a 1.8 kg bird about 45. Always confirm 74°C (165°F) in the thigh before you ice it.
- No pandan leaves? Leave them out. The rice still tastes good because the chicken fat, ginger and garlic do most of the work.
Questions and answers
Can I make Hainanese chicken rice ahead of time?
Poach the chicken and make the sauces a day ahead and keep them chilled. Cook the rice fresh, because it dries out when reheated. The stock keeps 3 days in the fridge.
Why is the chicken put in ice water?
The ice bath stops the cooking and tightens the skin, which gives the smooth, slightly springy texture the dish is known for. It also keeps the meat from overcooking in its own heat.
Can I use chicken pieces instead of a whole bird?
Yes. Poach bone-in thighs at a bare simmer for about 25 minutes until they reach 74°C (165°F). A whole bird gives more fat and stock for the rice, so add an extra tablespoon of oil if you use pieces.
How long does it take to make Singapore Hainanese Chicken Rice?
About 1 h 30 min in total: 30 min of preparation and 1 h of cooking.
How many calories are in Singapore Hainanese Chicken Rice?
About 640 kcal per serving, with 38 g of protein, 65 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 38 g |
| Carbohydrates | 65 g |
| Fat | 24 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 1700 mg |
Estimated values, calculated from the ingredients.
