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Hainanese chicken rice

Hainanese Chicken Rice

Tender fragrant chicken served with hot sauce, dark soy sauce and ginger garlic rice, plus soup made from cooking the chicken
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Lunch, Main Course
Servings 5 servings

Ingredients
  

For the chicken:

  • 1 whole chicken neck and gizzards removed
  • 4 inch section fresh ginger washed and cut into slices
  • 2 scallions
  • 1 tsp sesame oil
  • salt

For the rice:

  • 2 tbsp chicken fat or canola oil
  • 3 garlic cloves minced
  • 2 inch section fresh ginger peeled and minced
  • 2 cups long grain rice washed a few times then soaked for 10 minutes and drained
  • 2 cups reserved chicken broth from cooking chicken
  • 1/2 tsp sesame oil
  • 1 tsp salt

For the hot sauce:

  • 1 tbsp lime juice
  • 2 tbsp reserved broth
  • 2 tsp sugar
  • 4 tbsp Sriracha hot sauce
  • 4 garlic cloves
  • 1 inch section fresh ginger peeled
  • salt to taste

To serve:

  • sliced scallions for the soup
  • dark or sweet soy sauce
  • cilantro
  • sliced cucumber I pickled mine with a little rice vinegar

Instructions
 

For the chicken:

  • For the chicken, heat the sesame oil in a large stock pot over medium heat and add the whole chicken and brown it slightly. Add the ginger, scallion, and cover with water by 1 inch. Season generously with salt. Bring to a low boil then reduce to simmer and cook until meat is tender and nearly falling apart, about 1.5 hours. Depending on the size of the chicken this could take more or less time.
  • Remove the chicken from the pot and allow to cool. Remove the meat and season with salt and pour a little broth over to moisten then cover to keep warm. Strain the broth through a fine mesh strainer and reserve it. Taste it and season with salt if needed. You will serve it on the side as the soup and also use it to cook the rice.

For the rice:

  • Drain your soaked rice. Heat the oil over medium high heat. Add the ginger and garlic and fry for a few seconds. Add the rice and stir to coat. Add the sesame oil and the salt and stir. Add the broth and bring to a boil. Cover and reduce heat and cook for 10-12 minutes on low. Let stand for 10 minutes off the heat before removing the lid.

For the hot sauce:

  • Blend all ingredients in a small blender. Taste and season if needed.

To serve:

  • Ladle the soup into small bowls and top with green onions. Serve the soup along side the rice, chicken, cucumbers and sauces.
Keyword Chicken, Lunch, Main Dish
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