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Meat, East Asian

Hainanese chicken rice

Hainanese chicken rice is a Singaporean dish for 4 people, ready in 1 hour 35 minutes, medium difficulty, about €3.30 per person. The chicken poaches gently while the rice cooks in its broth. Success depends on keeping the water at a bare simmer, never a rolling boil, and the ice bath that leaves the skin glossy.

Tonight, a gentle dish from Singapore, Hainanese chicken, poached tender, with rice simmered in its own fragrant broth.

Hainanese chicken rice
Total time
1 h 35
Difficulty
Medium
Cost per person
€3.30
Calories per person
480 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Hainanese chicken wins people over with its gentleness. The meat stays moist, almost silky, thanks to slow poaching, and the rice, cooked in the chicken's own fat laced broth, carries most of the dish's flavor on its own. Fresh cucumber and two sauces, one gingery, one soy and sesame, brighten everything without ever overpowering it.

It's a great dish for an unhurried Sunday, when you have time to let the chicken poach quietly. Kids love its tender texture and mild, rounded flavor, nothing spicy or sharp. Mon Chou walks you through this Singaporean classic step by step, even if you've never made it before.

The ingredients

4 people

Butcher

  • Whole chicken 1.5 kg

Pantry

  • Fragrant riceoften in the pantry 300 g
  • Soy sauceoften in the pantry 2 tbsp
  • Sesame oiloften in the pantry 1 tsp
  • Oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 2 tsp

Fruits and vegetables

  • Fresh ginger 60 g
  • Garlic 4 cloves
  • Scallions 5
  • Cucumber 1

Allergens Soy, Gluten, Sesame

The step by step recipe

  1. Fill a large pot with water, add half the ginger, 2 scallions and the salt, bring to a simmer and lower the chicken in.

    The water should never reach a rolling boil, a bare simmer keeps the meat tender.

  2. Let the chicken poach covered, turn off the heat and leave it in the hot water a while longer, then plunge it into ice water. 45 min

    Pierce the thigh to check, the juices should run clear, with no pink trace.

  3. Sauté the garlic and a bit of chopped ginger in oil, add the rice, stir, then cook it in 450 ml of the poaching broth. 20 min

    The rice soaks up the fragrant, fatty broth, it's what makes this dish so memorable.

  4. Make the sauce by blending the remaining ginger with scallions, salt and hot oil, and mix the soy sauce with the sesame oil. 5 min

    Pour the smoking hot oil over the chopped ginger, it releases its fragrance instantly.

  5. Carve the chicken, serve it over the rice with cucumber slices and the two sauces.

    Save a bit of the poaching broth, warmed in bowls, it pairs very well with the dish.

Our tips to get it right

  • Pick a free range chicken if you can, the meat holds up better to gentle poaching and the broth turns out richer.
  • Don't throw out the poaching broth, you need it both for the rice and to serve alongside in small bowls.
  • Make both sauces while the chicken rests in the hot water, you save time without rushing anything.

The variations

  • Swap the whole chicken for thighs, the poaching time stays the same but carving is much easier.
  • For a vegetarian version, poach firm tofu blocks in a ginger scented vegetable broth and keep the rice as is.
  • For kids in a hurry, serve just the rice with shredded chicken, skip the punchy sauces, and add a splash of mild soy sauce instead.

What to serve it with

  • Warm bowl of broth on the side
  • Fresh sliced cucumber
  • Light Chinese tea

Storage

The chicken and rice keep for 2 days in the fridge in a sealed container, stored apart from the broth. The rice freezes well for up to a month, the poached chicken a bit less long since it loses some tenderness. Reheat gently by steaming or in a pan with a little broth so the rice doesn't dry out.

Questions about this dish

Why plunge the chicken into ice water after cooking?

The cold shock stops the cooking instantly and tightens the skin, making it glossy and gelatinous. It's a classic step in this recipe, don't skip it.

Can you make this dish ahead of time?

Yes, you can poach the chicken and cook the rice a day ahead, then reheat gently the next day. Keep the broth separate to moisten the rice before serving.

How do you know the chicken is cooked without drying it out?

Pierce the thickest part of the thigh, the juices should run clear with no pink. Slow poaching is exactly what keeps the meat from drying out.

Does Hainanese chicken rice freeze well?

The rice freezes very well for up to a month in an airtight container. The poached chicken doesn't freeze as well, it turns a bit more fibrous in texture.

How long does it take to make a Hainanese chicken rice?

Count 1 h 35 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Hainanese chicken rice?

About 480 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Hainanese chicken rice cost?

About €3.30 per serving, or €13.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten, sesame. Always check the labels of the products you buy.

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