Hainanese chicken rice, a popular dish among both natives of Singapore and overseas visitors, is generally served at a number of events, coffee shops, restaurants and even street hawker stalls, however, whether you are a native of Singapore and are revisiting and would like to rekindle childhood memories or you just simply want to enjoy the national dish for a weeknight meal, you don’t have to attend a special event or location to enjoy it. Instead, try this authentic Hainanese Chicken Recipe which originated in China, the origin of this dish.
- Kampong chicken
- White rice
- Chili dipping sauce
- Kosher salt
- Fresh ginger, chopped
- Green onions, chopped
- Garlic, chopped
- Fresh herbs
1. Begin with a fist full of kosher salt. Thoroughly massage the salt into the chicken skin to season the chicken and help release any build up inside the chicken. Once you have thoroughly exfoliated and detoxed the chicken, pat the chicken dry with a clean towel or paper cloth. The skin should be smooth and taut.
3. Season the outside as well as the inside with salt. Be generous with the salt because it will be used to season the water too. Next, stuff the inside of the chicken with the ginger and green onions.
4. Place the chicken in a large pot. Fill the pot with just enough water to cover the chicken by about 1 inch. It’s is okay if some of the stuffing falls out. Bring the water to a boil, then reduce the heat down to a simmer. Use a scum skimmer to remove any skum.
5. Once the chicken reaches an internal temperature of 170 degrees Fahrenheit, remove the chicken from the pot, using two spatulas, and place it in an ice bath. Save the broth to cook the rice. Placing the chicken in the ice bath helps ensure the chicken has the right texture.
6. Thoroughly rinse, then soak 2 cups of white rice in water, about 10 minutes. Drain the rice completely.
7. In a pot, sauté ginger and garlic until soft. Add the rice. Allow the rice to fry for a few minutes; add salt if you’d like. Pour two cups of broth into the pot. Bring the rice to a boil, then quickly reduce the heat to low. Cover the pot tightly and allow it to cook for 15 minutes. Remove the pot from the heat and allow it to rest, still covered, for about 5-10 minutes.
8. In a blender, add siracha, sugar, lime, garlic, ginger, salt and a few tablespoons of the chicken broth. Blend until smooth.
9. On a plate, add a portion of rice. Top the rice with sliced chicken. Serve with a side of fresh cucumber slices, chili dipping sauce and a bowl of the chicken broth soup. Garnish with fresh herbs. Enjoy!
For quality ingredients, be sure to purchase the chicken from a local farmer, while the rice, fresh vegetables and condiments can be purchased from an online grocery shopping aggregator site in Singapore.