Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 6¾ tbsp Ginger; 3 Scallions; 2 tsp Salt; 1½ lb Chicken Thigh; 1 tbsp Vegetable Oil; 4 cloves Garlic; 10½ oz Jasmine Rice; 1 Fresh Chili; 1 Lime; 1 Cucumber

By Eatpace

Gently poached chicken is served over fragrant rice cooked in its broth, with cucumber and a bright chili-ginger sauce. Boneless thighs shorten the poaching time.

Total: 50 min; 10 prep · 40 cook
Serves: 4; Scale it below
Calories: 550; kcal per serving
Protein: 41g; per serving

Plan this dinner Jump to recipe

Sliced poached chicken over rice with cucumber and chili-ginger sauce.

50 min

Method

6 steps 10 min prep · 40 min cook

Prep

Step 1. Bring Water, the sliced half of the Ginger, Scallions and Salt to a boil in a medium pot over high heat.
Step 2. Add Chicken Thigh and reduce the heat to maintain a bare simmer. Poach until cooked through with no pink inside, about 18 minutes; transfer to a plate and cover. Reserve the broth.
Step 3. Heat Vegetable Oil in a medium saucepan over medium heat. Add half the Garlic and stir until fragrant, about 30 seconds. Add Jasmine Rice and stir until coated, about 1 minute.
Step 4. Measure the reserved broth: pour in one and a half times the volume of the rice and bring to a boil. Cover and reduce the heat to low; cook until the liquid is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Step 5. Meanwhile, mix the grated rest of the Ginger, the rest of the Garlic, Fresh Chili and Lime juice with a spoonful of reserved broth. Add more broth if needed for a spoonable sauce.

Finish & serve

Step 6. Slice the chicken and fluff the rice. Serve with Cucumber and the chili-ginger sauce; spoon a little warm broth over the chicken if you like.

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Tips

Good to know

Keep the poaching liquid barely moving so the chicken stays tender; its safe internal temperature is 165°F.

Leftovers

Cool leftover rice promptly in a shallow container, refrigerate with the chicken, and reheat until steaming.

Swap it

Use a milder red chili or less of it if you prefer a gentler sauce.

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