Hainanese Chicken With Rice
Ingredients
- Salt and freshly ground pepper
- 1 whole chicken
trimmed of excess fat, 3- to 4-pound
- Several cloves smashed garlic
plus 1 teaspoon minced garlic
- Several slices fresh ginger
plus 1 tablespoon minced ginger
- 1/2 cup peanut oil
or neutral oil, like corn or canola
- 3 shallots
roughly chopped, or a small onion
- 2 cups long-grain rice
- 1/2 cup minced scallions
- 2 cucumbers
peeled and sliced
- 2 tomatoes
sliced
- Chopped fresh cilantro leaves
- 2 tablespoons sesame oil
Directions
- 1
Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.
- 2
Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.
- 3
Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.
- 4
Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.
Hainanese Chicken With Rice
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About this Recipe
Craving the deeply comforting, aromatic experience of authentic Hainanese Chicken With Rice without leaving your kitchen? This recipe promises to deliver that beloved flavor, inviting you into a culinary tradition cherished by devotees around the world.
What makes this Hainanese Chicken With Rice truly special is its potential for incredible flavor depth. The secret, as any seasoned cook of this dish knows, lies in building a powerful stock. By saving and freezing the precious stock not used for the rice, you create a foundation for future batches, allowing the flavors of both the chicken and rice to intensify with each iteration. Even on your very first attempt, without years of accumulated stock, this dish is a total winner.
When you prepare this Hainanese Chicken With Rice, you can expect a harmonious blend of textures and tastes. The chicken, infused with aromatic garlic and ginger, is incredibly moist and tender. It pairs perfectly with the fragrant long-grain rice, which has absorbed the rich, savory stock. Each bite offers a delicate balance, further brightened by the fresh crunch of peeled, sliced cucumbers and juicy tomatoes, alongside the vibrant zest of fresh cilantro and minced scallions. A drizzle of fragrant sesame oil brings all these elements together into a truly satisfying meal.
While the core of this dish is its simplicity and the unique stock-building method, you can easily adapt it to your preferences. The recipe suggests using either peanut oil or a neutral oil like corn or canola, giving you flexibility based on what's in your pantry or your desired flavor profile. Feel free to adjust the amount of fresh garnishes—minced scallions, sliced cucumbers, tomatoes, and cilantro—to your liking, adding extra freshness and color to each plate.
This Hainanese Chicken With Rice is a wonderful centerpiece for a comforting family dinner or a delightful meal to savor on your own. Serve it simply arranged, allowing the clean flavors and beautiful presentation to speak for themselves.