hainanese chicken

Make this Classic Favorite Singaporean Instant Pot Hainanese Chicken Rice (Hainan Chicken; 海南鷄)! A budget complete chicken and rice meal with a rich chicken soup &amp; 3 homemade dipping sauces done in an hour.

Instant Pot Hainanese Chicken Rice

chicken legs

green onions (, cut 2 inches long)

shallot (, roughly minced)

garlic (, roughly minced)

ginger (, sliced)

unsalted chicken stock

sea salt

olive oil

jasmine rice

chicken stock (from the pot of chicken legs)

water

garlic (minced)

chicken stock

Water

Lettuce or cabbage

green onions

soy sauce

Shaoxing wine

sugar

sesame oil

onions

ginger (, grated)

peanut oil (, heated)

Salt

hot sauce

garlic (, minced)

lime (, juiced)

Sauté Green Onions, Shallot, Ginger, Garlic: Heat up pressure cooker (Instant Pot: press Sauté). Make sure your pot is as hot as it can be when you pour olive oil into the pot (Instant Pot: wait until the indicator says HOT). Pour 1 tbsp olive oil in Instant Pot. Add in green onions, minced shallot, minced garlic, and sliced ginger, then sauté for roughly 2 minutes.

Pressure Cook Chicken Legs: Pour 1 ½ cup of unsalted chicken stock or water in Instant Pot, then deglaze the bottom of the pot with a wooden spoon. Add in 1 tbsp sea salt, then mix well. Add all the chicken legs in Instant Pot. Close lid and Pressure Cook at High Pressure for 8 minutes + Full Natural Release (roughly 10 – 15 mins).

Firm up Chicken Skins: Open the lid and carefully remove the chicken legs from the pot with a pair of kitchen tongs. Plunge the chicken legs in an ice bath or place them under running cold tap water. Then, place them on a metal cooling rack to firm up the chicken skin.

Filter Chicken Stock: Pour the chicken stock from the pot through a strainer to filter out the solid ingredients. In a measuring cup, mix ½ cup of chicken stock and ½ cup of water together. *Pro Tip: Please ensure it is not too salty as this stock will be used to cook the chicken rice.

Pressure Cook Hainanese Chicken Rice: Heat up your clean pressure cooker (Instant Pot: press Sauté), pour in 1 tbsp olive oil, then sauté 2 cloves of minced garlic in the pot. Add in a cup of jasmine rice, then immediately add in the 1 cup chicken stock + water mixture (from Step 4). Close lid and Pressure Cook at High Pressure for 3 minutes + Full Natural Release (roughly 10 mins).

Make Hainanese Chicken Ginger Sauce: Place the freshly grated ginger in a small bowl. Pour in 1 ½ tbsp HOT peanut oil, 1 stalk of finely chopped green onions, then mix well. Add salt to taste (roughly ½ tsp).

Make Hainanese Chicken Soy Sauce: Mix all the listed ingredients together.

Make Hainanese Chicken Chili Sauce: Mix all the listed ingredients together.

Make Chicken Soup: Do not let the remaining chicken stock go to waste! It is both tasty and healthy. Heat the chicken stock in a sauce pan. Dilute the chicken stock with water until it is not too salty. Bring it to a light boil and cook your favorite lettuce or cabbage in it for roughly 1 minute. Garnish with chopped green onions and serve on the side. Enjoy this deliciously comforting Hainanese Chicken Rice Meal!~ :)

Hainanese Chicken

scallions,

ginger

neutral oil

salt

white pepper

bean sauce

sambal olek

brown sugar

rice wine vinegar

garlic,

shaoxing wine

cucumber

cilantro

Put the scallions, ginger, sesame oil, salt, and white pepper in a heat resistant bowl. Mix to combine. 

Heat a medium saucepan over medium heat. Add the oil and heat for 2-3 mins until you start to see some fumes start to come off the oil-it needs to be very hot. Take the pan off of the heat. 

Add the oil slowly and carefully to the bowl with the scallion mixture. The oil will sizzle as the oil hits the wet ingredients so use extreme care when adding the hot oil. 

Stir to combine and then set aside until ready to use or refrigerate.

Mix the sambal olek, bean sauce, light brown sugar, and rice wine vinegar together. Stir until sugar is dissolved. Set aside or refrigerate until ready to serve chicken.

Make the dipping sauces:

Rinse chicken and place in a large pot, breast side up. 

With a mallet or flat blade of a kitchen knife, smash the ginger and garlic lightly and place it in the pot along with the scallions and the wine. Add the salt plus enough water to the pot to come up about 3/4 up the chicken, about 8 cups. (It&#8217;s ok if the chicken is not fully submerged in water)

Put the pot on the stove and bring the chicken to a simmer over high heat. Cover the pot with a lid and lower the heat to medium-low. The chicken should be cooking at a gentle simmer. 

Simmer the chicken for 45 mins. and then flip the chicken so the breast side is down in the water.

Put the lid back on, turn off the heat, and let the chicken continue cooking for another 10-12 mins off heat. (The residual heat in the pot will gently finish cooking the breast meat. A meat thermometer should read 165-170).

Remove the chicken from the pot, reserving the stock. Put the chicken into a bowl and cover to keep warm and moist while you cook the rice.

For the Chicken:

Measure out 2 1/4 cups of chicken broth from the pot into a saucepan that has a tight fitting lid. You do not need to strain out the solids, just push them out of the way. A little chicken fat is a nice addition to the rice but if you have a thick layer of fat floating on the surface of the broth, then skim it off first before measuring out the broth. 

Rinse the rice under running water and then drain. Add the broth and the rice into the saucepan. Turn the heat to medium and bring the pot to a simmer, stirring the rice once or twice with a fork (sometimes hot liquid tends to congeal the rice at the bottom of the pan where it can start to stick).

Lower the heat to medium low as soon as it starts to simmer and cover with a lid.

Cook for 8-10 minutes until you start to see small holes on the surface of the rice and it starts to puff up. Lower the heat to low, stir the rice once more with a fork, and cover the pot.

Cook for an additional 10-12 minutes until the rice is shiny and soft. If the rice is still a little firm, add a couple more tablespoons of broth and cook for 5 additional minutes.

When the rice is done, remove from heat and let sit an additional 5 mins to let the rice finish absorbing any remaining moisture. Let it sit in the pot until ready to serve.

Cook the Rice:

Prepare the cucumber garnish. Peel a couple of strips off of the cucumber and then cut it into thin slices on a slight angle. Arrange the cucumber on a large platter with the cilantro.

When the chicken is cool enough to handle, remove the thighs and drumsticks, and cut them into manageable pieces. 

Remove the back by cutting down the sides of the bird. Then, cut the breast in half through the bone, by cutting on either side of the breast bone.

Remove the breasts in one piece and flip them over to remove any cartilage or bone fragments. Then cut the breast into thick slices.

Arrange all of the chicken on the platter next to the cucumber. Scoop the rice onto a separate platter or into individual bowls. 

Serve the sauces on the side and let guests help themselves.

To serve:

A simple and delicious chicken rice recipe. A lot of the flavours also come from the sauces, which I also talk about in this post. A recipe has been linked in this post for both the sauces.

Hainanese Chicken Rice

L water ((to boil chicken))

chicken ((or chicken quarters))

scallion greens

garlic

turmeric powder

tbsp kosher salt

tbsp sesame oil ((for brushing on at the end))

chicken stock ((from chicken))

tbsp ginger ((chopped))

shallot onion

garlic ((chopped))

ginger ((finely chopped or minced))

scallion

red chilies

deseeded birds eye chili

lime ((juiced))

knob peeled ginger ((equal amount to garlic))

tbsp sugar

Wash the chicken thoroughly (this gives you a clearer broth to serve later on).

Season chicken with 3 tbsp of salt. (this might seem like a lot but remember you&#39;re boiling it) You can alternatively add the salt straight into the water.

Bring water up to a boil then throw in scallions, ginger, garlic, turmeric powder, and pinch of salt. Make sure there is just enough water to cover the chicken.

Drop the chicken into the water for 5 seconds and lift. Repeat this 3 times to tighten skin.

Bring heat down to a simmer and cook for 45 mintues covered.

While the chicken is cooking, prepare your rice ingredients (wash rice, chop shallots, garlic and ginger)

Using 1 tbsp of oil, fry shallots, ginger, and garlic for 1-2 minutes over high heat.

Add rice, and tumeric powder then mix until combined and set aside in rice cooker.

Once the chicken is cooked through, take it out and immediately place in an ice bath for 10 minutes (this gives it that springy elastic chicken texture).

Pour 2¼ cups of the chicken broth (broth made from cooking chicken) into the rice cooker and cook accordingly. Don&#39;t worry about oil from the chicken in the stock, that adds extra flavor

While I wait for the rice to cook I usually make the ginger scallion oil and chili sauce. Ginger scallion oil is a must for this dish, chili sauce is optional but recommended.

To make the chili sauce, combine all chili sauce ingredients in a blender and blend until smooth.

To make the ginger scallion oil, finely chop ginger and scallions, if you&#39;re lazy just grate the ginger(the finer the better) then add salt and pour over ½ cup hot oil.

De-bone chicken (recommended)

Plate the rice and brush chicken with sesame oil. Serve with sauces and top with green onions!

I made this for dinner tonight and it was top notch! I'll definitely add this to my regular rotation.

Originates from Hainan, simple and flavorful Hainanese Chicken Rice has become popular not only in China but also in other Southeast Asian countries, such as Singapore and Malaysia, with each region adding its own unique variations and flavors to the dish. I&#039;m excited to share my simple and unique method to attain golden, tender chicken infused with irresistible flavors.

Hainanese Chicken Rice - steamed chicken with ginger &amp; scallion sauce

chicken thighs ((skin-on))

tbsp cooking wine

scallions

tbsp minced ginger

tsp sugar

Sichuan peppercorns ((optional))

tbsp chopped cilantros ((optional))

Thai chili pepper ((optional))

vegetable oil

chicken broth

Take 4 boneless/bone-in, skin-on chicken thighs, evenly sprinkle salt and turmeric powder on both sides of the chicken thighs. Massage the seasoning into the chicken thighs to ensure it is evenly distributed.

Place a small bowl upside down in the center of a large pasta bowl, place the chicken thighs around the bowl, place a slice of ginger on each chicken thigh. Optionally drizzle the chicken thighs with some cooking wine. Set the pasta bowl on a steamer (or on a steaming rack placed inside a large pot), fill it with cold water, steam over medium high heat for 30 minutes.

Once the chicken thighs are fully cooked, move them to a separate plate and allow them to cool for a few minutes. Once the chicken thighs are not too hot to touch, if using bone-in chicken thighs, carefully remove the bones. Then, slice the chicken thighs into 1-inch thick pieces. Cover the sliced chicken thighs with plastic wrap and refrigerate them.

Prepare the Chicken Thighs

Wash 2 cups of rice thoroughly under cold water until the water runs clear.

Take the chicken broth from the pasta bowl and pour it into a measuring cup. Add enough water to the cup to make the total liquid volume reach 2⅕ cups (See note 1).

Transfer the washed rice to a rice cooker or an instant pot, add the chicken broth you made in previous step, and ½ tsp of salt to cook the rice.

After cooking, the top layer of rice may be drier while the bottom layer may be stickier. To evenly distribute the texture, use a rice spoon to fluff the cooked rice until it is well blended.

Prepare the Rice

Add chopped scallions, minced ginger, salt, sugar, Sichuan peppercorns (optional), chopped cilantros (optional), and chopped Thai chili pepper (optional) into a heat-resistant bowl. Add 2 tbsps of vegetable oil into a small saucepan, heat it on stovetop until smoking hot. Carefully drizzle the hot oil over the prepared ingredients. Add 2 tbsps of soy sauce and stir thoroughly to ensure even mixing.

Prepare the Dipping Sauces

Serve the sliced chicken thighs on a plate alongside the rice. You can either drizzle the dipping sauce over the chicken thighs or offer it separately in a small dipping dish. (It&#39;s worth noting that Hainanese chicken is most tasty when served chilled, while the rice is at its best when served hot. It would be smart to prepare the chicken thighs the night before and cook the rice just before serving your meal.)

Serve

WOW! I tried everything on this recipe and I wasn't sure if it would be a success... and it did! My boyfriend and I LOVED it! The chicken broth is amazing and the sauce for the chicken too... everything was delicious :) Thanks!!!

https://www.youtube.com/watch?v=h54mq6RbkP4

Make a bento for my hard working husband 🍱

Hainense chicken and rice is the ultimate chicken and rice dish to ever exist. It&#039;s not just a delicious dish but a whole eating experience. Starting with the special, twice poached chicken and world-famous chicken fat rice, and ending with all the delicious condiments like green onion oil and ginger chili sambal. It&#039;s a showstopper yet so easy to make and perfect any day of the week.

The Ultimate Hainanese Chicken Rice Recipe

1300 g whole chicken (note 1)

chicken

onion

Garlic

200 g Ginger (sliced, skin on)

g salt

g Msg (note 3)

g sesame oil (note 4)

g ginger (peeled, finely grated)

g scallions (green only, finely chopped)

g chicken fat (note 5)

30 g ginger (peeled grated)

g garlic (peeled grated)

ml lime juice

g sugar

300 g Jasmine rice (note 7)

g chicken fat

g ginger (sliced skin on)

60 ml soy sauce

cornstarch (Not the same as corn flour

g bok choy (note 8)

g cilantro (optional or substitute with mint or Thai basil)

g crispy shallots (optional)

Brining (Optional) - This is, in my professional opinion, a very necessary step if you want the most succulent and flavorful poached chicken. It requires some planning, as you have to do it the day before or first thing in the morning if you plan on making this for dinner.

Remove any excess bits of fat from around the cavity. Make a 2 % salt brine, then keep the chicken refrigerated in the brine for 12 to 20 hours.

Chicken fat - One chicken does not have enough excess chicken fat nor enough flavor to flavor the broth. We use extra chicken bone-in, skin-on thighs for this reason.

Harvest the skins, then bake them in the oven at 160 °C or 320 °F for about an hour to render out the fat from the skins. Remove, pour the fat into a container and squeeze out the chicken skins once cool enough to handle as there will still be plenty of fat inside. Do not throw them away, though.

Once your chicken fat is done, you will chop up the leftover skins and slowly roast them in a dry pan. Move them around often to avoid burning, Drain on a paper towel and store in a cool dry place. We will use these to sprinkle on top of our chicken later on. Of course, you can skip this step if you are pressed for time.

Dip the chicken 3 to 5 times into boiling water. This Will help keep the skin from tearing and provide the authentic texture of Hainanese chicken. If you are not making this with a whole chicken, you still do the same with chicken pieces. The skinless thighs also get a dip in the hot water to remove impurities that may make the broth cloudy.

Shock the chicken in ice water after dipping it in the boiling water for this method to be most effective. The extra thighs don&#39;t need chilling down, they go straight into the pot.

Slice, washed, unpeeled ginger into fine strips then bash them up a bit to release their flavor better, crush the garlic cloves and slice the onion finely, as well as the bottom parts of the green onion. Add it to a pot along with the chicken thighs.

Place your whole chicken into the pot and add just enough water to cover. Bring this up to 90 °C or 194 °F. THE BROTH SHOULD NEVER BOIL. If you have a kitchen thermometer, then that&#39;s great. If not, then don&#39;t worry. The internal temperature of the chicken measured at the thickest part should read 68 °C or 154 °F. It takes around 45 minutes depending on the size of your chicken.

While poaching, you want to make sure the hot water gets distributed throughout the cavity to make sure it cooks evenly. This can be done with meat hooks attached under the wings, or carefully with chopsticks to move the chicken and displace the broth. Once the chicken is poached, repeat the ice bath step. Keep the chicken in the ice water for a few minutes, then remove it and let it rest.You don&#39;t want to cool it down fully. It&#39;s just to shock the skin to get the correct texture.

Remove from the water, then pat dry with a paper towel. The extra thighs can be used for other dishes or frozen for later use. Rub the chicken with a touch of sesame oil or rendered chicken fat while it&#39;s resting and waiting to be carved.

For the chicken and broth

Chop up the green parts of the onion finely. Grate some peeled ginger and add hot chicken fast or neutral oil to the mix while stirring.

Set aside to cool. This green oil is also delicious on other dishes and can be stored for weeks in the fridge.

Green onion oil

Ginger garlic sauce - The dipping sauce for Hainanese chicken is often simply this mildly spicy sambal.

Pound or blend the garlic, grated ginger, chopped chilli and a touch of salt in a small blender or pestle and mortar until you have a paste. Add chicken broth and season with lime juice and a touch of sugar for balance. Store until needed.

Chili ginger sauce

The most important part apart from the chicken. Heat the chicken fat, then add crushed garlic and sliced ginger.

Toast it until starting to brown, then add your rice and give that a good stir through. Add the chicken broth, reduce the heat to a minimum and cook for 15 minutes lid-on. You can also do this in a rice cooker. Keep your rice warm once cooked.

Aromatic rice

Make a cornstarch and chicken broth slurry, then whisk into the chicken broth and soy sauce.

Heat on medium and keep whisking until it thickens.

Soy gravy

Steam the greens in a steamer basket for 3 minutes, or use any other method you normally use for cooking fresh green vegetables. I have a guide to cook spinach, bok choy and broccoli if you need help.

Steamed greens

Remove the legs, breasts, and wings. The legs can be deboned if you want, but it&#39;s not necessary.Slice the breasts across and at least separate the thighs from the drumsticks. The wings can be left as is.

Plate up by adding a generous portion of chicken fat rice. Add some steamed greens and sliced chicken. Follow that up with a steaming bowl of hot chicken broth sprinkled with more fresh green onion.

Slice the cucumber and add a few sprigs of your preferred green herb like cilantro or mint.

Add the green sauce and ginger chili sauce.

Ladle over some soy chicken broth and sprinkle with crispy shallot and chicken skin crackling.

To serve

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Top 5 hainanese chicken recipes from across the web

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