Hainanese Chicken Rice

Ingredients

• 1 kg Chicken carcass (for broth)
• 1.5 kg Whole chicken (preferably free‑range)
• 1 medium Onion (quartered for broth)
• 4 slices Fresh ginger (broth) (about 2 cm each)
• 3 L Water
• 3 tsp Salt (divided for broth, cavity, sauce and rub)
• 5 tbsp Fish sauce (4 tbsp for broth, 1 tbsp for rice)
• 1 tsp Fresh ginger (rice) (grated)
• 40 g Shallots (minced)
• 500 g Jasmine rice (rinsed 3× and drained)
• 2 tbsp Chicken fat (collected from broth)
• 3 stalks Spring onions (2 for cavity, 1 for sauce)
• 0.25 tsp Garlic powder (for external rub)
• 0.25 tsp Ginger powder (for external rub)
• 1 medium Cucumber (cut into chunks)
• 80 g Fresh ginger (sauce) (peeled and cut)
• 0.5 clove Garlic (peeled)
• 3 tbsp Vegetable oil (for ginger sauce)
• 600 ml Chicken broth (for rice) (from the prepared broth)

Instructions

1. Prepare chicken broth

   In a large saucepan combine 1 kg chicken carcass, 1 onion (quartered), 4 slices fresh ginger, 3 L water, 1.5 tsp salt and 4 tbsp fish sauce. Bring to a boil over high heat, skim off any foam, then reduce to very low heat, cover and simmer for 30 minutes.

   Time: PT45M

   Temperature: Boiling then low simmer

2. Season the whole chicken

   Remove any excess fat from the cavity and set aside for later. Sprinkle ½ tsp salt inside the cavity, then insert 5 ginger slices and 2 spring‑onion stalks. In a small bowl mix ½ tsp salt, ¼ tsp garlic powder and ¼ tsp ginger powder; rub this mixture over the outside of the chicken. Let the chicken rest while you finish the rice.

   Time: PT10M

3. Rinse and prep rice aromatics

   Mince 40 g shallots and grate 1 tsp fresh ginger. Rinse 500 g jasmine rice in a bowl three times, draining well each time.

   Time: PT10M

4. Fry aromatics and toast rice

   Heat a skillet over medium heat and melt the reserved chicken fat. Add the minced shallots and grated ginger; stir until golden, about 3 minutes. Add the rinsed rice and 1 tbsp fish sauce; stir continuously for 4 minutes until the rice grains are lightly coated and fragrant. Remove the pan from heat.

   Time: PT7M

   Temperature: Medium heat

5. Cook rice in chicken broth

   Transfer the toasted rice to a rice cooker. Measure 600 ml (≈60 cl) of the prepared chicken broth and pour over the rice. Stir briefly, close the lid and start the rice cooker. Let it cook until the cooker switches to “keep warm” (about 20 minutes).

   Time: PT20M

6. Poach/steam the whole chicken

   Place the seasoned whole chicken in a steamer basket or a large pot with a lid. Bring a pot of water to a rolling boil, then lower the chicken into the steam. Cover and cook over high heat for 30 minutes (for a 1.5 kg bird; increase to 40 minutes for a 2 kg bird). After cooking, turn off the heat and let the chicken rest, covered, for 5 minutes, then uncover and allow to cool for 15 minutes before carving.

   Time: PT45M

   Temperature: High heat (boiling water)

7. Make cucumber garnish and ginger dipping sauce

   Cut the cucumber into bite‑size chunks and set aside. For the sauce, peel and finely chop 80 g fresh ginger and ½ clove garlic. In a mortar or bowl combine the ginger, garlic and ½ tsp salt; crush into a paste. Slice 1 spring‑onion stalk and add to the mixture. Slowly whisk in 3 tbsp vegetable oil until emulsified. The sauce is ready.

   Time: PT10M

8. Carve chicken and plate the dish

   Remove the chicken from the pot, discard the skin if desired, and carve the meat into serving pieces. Place a portion of the fragrant rice on each plate, add cucumber chunks, drizzle with ginger sauce, and arrange chicken pieces beside them. Serve each guest with a small bowl of the clear chicken broth.

   Time: PT5M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

2 g