Singaporean
Hainanese Chicken Rice
Silky poached chicken with chicken-fat rice, cucumber, broth, chile sauce, and ginger.
6 servings · 75 minutes prep · 75 minutes cook
Ingredients
Chicken
- 1, 3 1/2 to 4 lb, excess fat trimmed and reserved
- 2 tsp, for seasoning
- 3-inch piece, sliced
- 6, divided
- 12 cups, enough to cover chicken
- 1 tbsp, for brushing chicken
Chicken Rice
- 3 cups, rinsed until water runs mostly clear
- 3 tbsp, rendered from reserved chicken fat
- 4 cloves, minced
- 1 tbsp, minced
- 3 1/2 cups, hot poaching broth
- 1 tsp
Sauces and Serving
- 4, chopped
- 3 tbsp, fresh
- 1 tsp
- 2 cloves, chopped
- 1/3 cup, finely grated
- 3 tbsp, warmed
- 2 tbsp, for serving
- 1, sliced
- 1/2 cup, leaves
Directions
Poach the Chicken
- Pat whole chicken dry; do not rinse it. Rub it inside and out with , then stuff with half the and half the scallions.
- Bring water to a boil with remaining and scallions. Lower in the chicken breast-side down, return the liquid just to a gentle simmer, then reduce the heat to maintain {{temperature:180 to 185°F}}; do not boil.
- Poach at {{temperature:180 to 185°F}} for 25 minutes. Turn off the heat, cover, and steep for 15 to 25 minutes, until an instant-read thermometer registers at least {{temperature:165°F}} in both the thickest breast and the innermost thigh without touching bone.
- Transfer chicken to an ice bath for 10 minutes, then drain and brush with sesame oil. Rest for 20 minutes before cutting.
Make the Rice
- Render reserved chicken fat over medium-low heat for 8 to 10 minutes, until you have about 3 tablespoons fat.
- Cook and in chicken fat for 1 minute, then stir in jasmine rice until glossy.
- Cook rice with chicken stock and in a rice cooker or covered pot until tender. Rest for 10 minutes.
Make Sauces and Serve
- Blend red chiles, lime juice, granulated sugar, , and 2 tablespoons poaching broth into a chile sauce.
- Mix grated with warmed avocado oil and a pinch of salt for sauce.
- Slice chicken and serve with rice, soy sauce, cucumber, cilantro, chile sauce, sauce, and bowls of hot broth.
