hainanese chicken rice recipe | steamy kitchen recipes

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Thursday, August 20, 2009

Hainanese Chicken Rice

By SteamyKitchen / 151 comments

Hainanese Chicken Rice Recipe | Steamy Kitchen Recipes http://steamykitchen.com/5068-hainanese-chicken-rice.html

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Hi there! Please welcome guest writer (and Steamy Kitchen intern) Jess from Jesss Many Mini Adventures in Food

and Farming. Shes an amazing, passionate gal who loves food as much as I do. Shes here to share her family recipe

for Hainanese Chicken Rice.

-Jaden

Hey all,

Jess here, Steamy Kitchens new intern. Thats me chewing on a mango in my tiny kitchen preparing for a

meal at Synergy Farm (a farm on an island!) where I intern at. Im actually in my kitchen right now on my

lunch break, looking out at the barn and the carrots in the north garden,

munching on a quesadilla with beet greens and feeling amazed all over again at how I ended up here, on a

farm, writing to all of you wonderful readers!

Ive been here since late March, just after my 24th birthday. Before that, I was living in Cambodia helping

girls get an education; before Cambodia, I was working at Google, and waaaaaay back before then (well

not so long ago, actually) I ran an afterschool program in the bay area. I love adventure, and I love to

consider the small ways I can change the world for the better, and over the past few years, Ive become

convinced that my way of making my world better is through food.

Growing up in Orange County, California, I never thought much about where my In-N-Out Burger or

spicy tuna roll came from. Every since I was 4 years old perched on a kitchen stool, stirring up Betty

Crocker, Ive always been in love with food: cooking it, eating it, playing with it. I love cooking with

friends; chopping veggies gives me a high like no other; but it was only recently that Ive becomefascinated with how our food is grown, processed and distributed to us and also how it affects our health,


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our environment and our communities. I figured it made sense to get down in the dirt and learn more about

these issues firsthand, so I became an apprentice on a small organic farm in the beautiful San Juan Islands.

So whats all this got to do with blogging? The food blogging community has been a way for me to

connect with other people who think and care about food as much as I do. Im completely inspired by all

the amazing folks out there sharing their recipes and opinions and lives. Jadens agreed to transmit some

of her samurai skills in cooking and food writing to me so I can join in the fun.

All this food love had to come from somewhere, and I tend to attribute a lot of it to good genes. Mymums side of the family is Singaporean and I grew up in a whirlwind of popiah, freshly baked curry

puffs, and beef rendang. Though Im open to all kinds of cuisines, I hold a special place in my heart for a

good plate of chili crab or chicken satay.

When I was small my family made many trips to my grandparents house back in Singapore. Early in the

mornings, before it got unbearably hot, my grandpa would head down to the local hawker center (a food

court with lots of different stalls) to pick up breakfast. He would come back to the house with a bag full of

packets wrapped in banana leaves, still hot, shiny with oil, and intensely fragrant. Wed each carefully

unwrap our packet, uncover the pieces of tender, perfectly steamed chicken on top of savory rice. Wed

tuck in to the fragrant ginger-garlic-chickeny heaven, topped in our favorite combinations of magical

sauces and eat till we were ready to face the sticky tropical day.

These days you can still find Hainanese chicken rice in hawker centers across the island for a couple of

dollars a plate, and also in high-end restaurants serving up authentic cuisine. This is what a hawker center

looks like like a mall food court, only with mee goreng and peanut soup instead of Sbarro!

Its often called Singapores national dish. When I was a kid and my family would go back to visitSingapore, I had three loves: fried bananas, paratha, and chicken rice. When I was visiting family last

November, it was one of the first things they took me to eat the carcasses in the stall beckoned to me

with the promise of super-fresh tender chicken some things just dont change.


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Though it gets its name from its origins in Hainan, China, it was really when overseas Chinese brought the

dish to Singapore that it got a new personality and became famous.

According to my mom, this recipe is really only authentic when made with a kampong chicken, which

means basically, a chicken from the village: the kind that roam around in the sun and eat whatever grubsand grass and scraps of rice are available. These kinds of chickens look pretty skinny by our standards, but

they have an amazing flavor that I can only describe as extremely chickeny.

Here on the farm, we raise the closest equivalent to a kampong chicken that youll likely find in the US

not as scrawny, but pretty much as delicious. Our chickens are organically fed and pasture-raised,

which means they get to spend their days outside, hanging out in the sun, roam in the grass, pecking at

greens and grubs. We raise about 120 in each batch and they take about 8 weeks to go from chick to

chicken rice. As my mentor, Farmer Susan likes to say, these chickens live a really really good life and

then have one really bad day. They are ridiculously good just boiled plain in a pot of water and salted

slightly.


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All that good care makes these chickens more pricey than your average bird and on a farmers salary, its

tough to afford them, but thankfully in our chicken processing just a couple weeks ago, I was able to snag

a couple of tiny 2-pounders that we wouldnt be able to sell, that were just perfect for chicken rice.

Hello guys and gals, its Jaden back again Jess gave me her recipe for Hainanese Chicken Rice and I made it to show

you step by step instructions! Its a multi-step recipe, with 4 components:

1) Chicken

2) Rice

3) Chili Dipping Sauce

oh yes, the soup too, but you dont really have to do much other ladle into the bowls.

So, lets start with the CHICKEN.

Hainanese Chicken

This is an organic supermarket chicken (I wish we were all as lucky as Jess to be able to have fresh chicken!) Heres

the deal about the chicken. You gotta buy the best. Because this Hainanese Chicken Rice dish is all about the pure taste

of the chicken, you really want to go with organic. Its worth the money for your health, the environment and taste

buds.

When you buy a whole chicken and are cooking it skin-on, and ESPECIALLY if youre steaming or poaching the

thing, you want to make sure you get the nasties off.


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Im sure by looking at this photo you know what I mean. What Im after is smooth, unblemished skin.

So I give my guy a facial.

Yes, Im totally serious!

I exfoliate my chicken.

Wow, I cant believe I just confessed to you that I give my chickens a spa treatment. Please dont think Im strange!

Please tell me that you do this too!??????

Start with a small handful of kosher salt. Regular table salt is too fine to use to exfoliate. Sea salt too expensive. Just

use kosher salt. Oh and even if you dont have that loose skin on your chicken, it doesnt mean you dont need to

exfoliate theres still hidden guck and yuck that is trapped in that chicken skin. TRUST ME. Your chicken will look

and taste better this way.

Now RUB RUB RUB!!

Be gone wrinkles!

Be gone trapped guck!

Be gone dead skin!


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Work those pores!

Rinse, pat dry and ta-da!!!

Glistening.

Glowing.

Soft.

Smooth.

Taut.

Chicken.

Check those lovely pores.


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Season the inside and outside the chicken with salt and stuff the bird with ginger and green onions. Remember, you are

not only seasoning the chicken, but also the poaching water too, so be generous with the salt. I generally double the

amount of salt that I would normally use on a chicken. Ill show you how much water were adding in a sec.

Put it in a big pot and fill with water to just cover by 1 inch. Note that some of the stuffing might fall out. Which is

totally okay. Dont worry.


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Bring that baby to a boil and then immediately turn the heat to low to keep a simmer. Youll begin to see some of that

scum. Now hey, if we didnt exfoliate our chicken, I bet that scum would be a lot browner. I have a handy dandy scum

skimmer. If you dont have a scum skimmer, buy one, its only $2!

After simmering on the lowest heat (just enough for little tiny bubbles to break surface) and your chicken reaches the

correct temp (take the chicken temperature at the thickest part of the thigh thats not touching bone, it should read

170F). This is is done!


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Prepare an ice bath and immediately lift the chicken out of the pot with 2 big slotted spoons or 2 big fat spatulas.

Heres a tip. Dont try to grab the chicken legs to pull the chicken out. Youll end up tearing the skin and heh, maybeeven tearing the drumsticks outta the chicken which results in you standing there holding two drumsticks and the rest

of the chicken plopping back into the boiling hot broth which then splashes back on your arms and face. Speaking from

experience, of course.

Oh, and dont even THINK about pouring that clean, delicious broth down the sink! Well be using that to cook the

rice, prepare the sauce and to drink as soup! So, remember, gently lift the chicken out from under and try not to disturb

its delicate (and exfoliated!) skin.

My pot of ice water wasnt big enough, but it worked, I just turned the chicken over a few times to make sure both

sides were cooled. Why are we doing this, you ask!? Ha! I thought youd never ask. Well let me tell ya. Plunging in an

ice bath stops the cooking process immediately AND tightens the skin, making it springy and firm. The quality of the

chicken skin is important in this dish! Its all about the skin texture.

See here? Thats your soup! Season with salt if necessary.


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Hainanese Rice

I use Jasmine rice, or long grained rice. Of course, feel free to sub with whatever rice you want, but I prefer Jasmine

white rice. Im using 2 cups of rice. Rinse the rice grains several times in water to get rid of excess starch and other

rice cling-ons. Then let the rice soak in water for 10 minutes.

Drain the rice completely, as much as possible.

Grab a pot and saute the garlic and the ginger. Mmmmcan you smell that??


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Add the drained rice to the pot.

Fry the rice grains for a couple of minutesthis gives the rice SO much flavor! I like to add a bit of salt to the rice if

the broth isnt already salted.


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Remember that broth? Well, pour 2 cups of this into the pot. Normally when cooking rice, Id go with a ratio of 1 cup

rice : 1.25 cups water/broth. But since weve already soaked the rice and the rice has absorbed some of the water, Im

going with 1:1. Bring the rice to a boil, then immediately turn the heat to low, cover tightly and cook for 15 minutes.

Remove from heat and let rest (still covered! no peeking!) for 5-10 more minutes. Done.

Oh, if you have a rice cooker, even better! After sauteing the garlic, ginger, rice just add that into your rice cooker

with the broth.

Perfect rice.

Chili Sauce for Hainanese Chicken Rice

If youre a fan of sriracha chili sauce, this will knock your socks off. Jess puts sriracha, lime, sugar, salt, couple

tablespoons of that lovely chicken broth, garlic and ginger into a blender and wheeeeeee:


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Voila.Jesss Hainanese Chicken Rice:

Enjoy!


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Hainanese Chicken Rice Recipe

Servings: 6 Prep Time:Cook Time:

While your chicken is cooking, it helps to prepare the ingredients for your chili sauce and rice. Both ofthese are usually assembled after the chicken is done because they require the chicken broth, but you can

get started washing and soaking the rice, chopping the garlic and ginger before then. In this recipe, all of

the poaching broth is reserved -- some is used in the rice, a small amount is used in the chili sauce, and the

remainder is saved to be heated and served as a simple soup to accompany the chicken.

Ingredients:

1 whole chicken (3.5 lbs, 1.8kg), preferably organic

kosher salt

4'' section of fresh ginger, in 1/4'' slices

2 stalks green onions, cut into 1" sections (both the green and white parts)

1 teaspoon sesame oil

FOR THE RICE

2 tablespoon chicken fat or 2 tbsp vegetable oil

3 cloves garlic, finely minced

1'' section of ginger, finely minced

2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer

2 cups reserved chicken poaching broth

1/2 teaspoon sesame oil

1 teaspoon kosher salt

FOR THE CHILI SAUCE

1 tablespoon lime juice

2 tablespoon reserved chicken poaching broth2 teaspoon sugar

4 tablespoon sriracha chili sauce

4 cloves garlic

1'' ginger

a generous pinch of salt, to taste

FOR THE TABLE

1/4 cup dark soy sauce

Few sprigs cilantro

1 cucumber, thinly sliced or cut into bite-sized chunks

Directions:

1. To clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting rid of any

loose skin and dirt. Rinse chicken well, inside and outside. Season generously with salt inside and outside.

Stuff the chicken with the ginger slices and the green onion. Place the chicken in a large stockpot and fill

with cold water to cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to

low to keep a simmer. Cook for about 30 minutes more (less if you're using a smaller chicken). Check for

doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a

thermometer into the thickest part of the thigh not touching bone. It should read 170F.

2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately

lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onion. Don't

forget to reserve the poaching broth for your rice, your sauce, and the accompanying soup. The quick

cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firmtexture.


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3. To cook the rice: Drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan on cooking

the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the

ginger and the garlic and fry until your kitchen smells like heaven. Be careful not to burn the aromatics!

Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.

To make the rice on the stove: In the same sauce pan, add 2 cups of your reserved poaching broth, add salt

and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes.

Remove from heat and let sit (with lid still on) for 5-10 minutes more.

To cook rice in a rice cooker: Pour aromatics and rice (after frying) into your rice cooker, add 2 1/2 cups of

your reserved poaching broth and salt. Follow the instructions for your model (usually this will just mean

"turn it on!")

4. While your rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken

with the sesame oil. Carve the chicken for serving.

5. To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.

6. To make the soup: You should have six or seven cups of the reserved poaching broth left over to serve

as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

Serve the chicken rice with chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnishedwith cilantro or scallions

Print Recipe Share Email Facebook Twitter

Like 1,033 people like this. Be the first of your friends.

Categories:Asian Recipes, Chinese New Year, Chinese Recipes, Gluten Free Adaptable, Healthy Recipes, My

Favorite Recipes, Recipes, Region Specific, Rice/Noodles, Sauces/Condiments, SE Asian, Seafood/Meats,

Singaporean Recipes

Ingredients:chicken, cilantro, cucumber, dark soy sauce, garlic, ginger, green onions,jasmine rice, lime juice, sesame

oil, sriracha, sugar

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151 Responses to Hainanese Chicken Rice

Older Comments

Reply

Sharon 12/16/10 @ 3:15 am

from what I understand, the chicken rice found in Hainan island is called wen chang ji fan, not

hainanese chicken rice. Hope this helps.

1.

Reply

Alfredo Candaza 12/27/10 @ 9:04 am

Thanks for the recipe and cooking instruction.

This is a big help as I would be preparing this dish for our New Year meal with my family. Just to have a change

from our usual dishes during New Year celebration. She-she (Thank you!). God bless.

2.

Reply

Edward Henschel 12/28/10 @ 9:14 pm

what an amazing reciepe and way of displaying it! cant wait to try it!

3.

Reply

kelvin 12/29/10 @ 1:10 am

i missed a good hainanese chicken rice. am anxious to try it out. i grew up on this stuff, but rather that my kids

grew up in a democracy. Hence .. a small sacrifice. So, came here or ocllege and stayed yes it was New York

or bust since i was a 15 yo kid. Thanks Jess

4.


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Reply

Joanne 1/6/11 @ 8:32 pm

Hey Jess,

That looks like a recipe I can follow! In the ingredients for the chicken, you have written sesame oil, but I

dont find that in the instructions. What do I do with the sesame oil?

Thanks for a great recipe. Thats what Im having for dinner tonight!

Greetings from Seattle,

Joanne

5.

Reply

John 1/15/11 @ 5:30 am

I really liked the sauce, will make it again with other dishes. But I loved the rice! I may never make plain old

steamed rice again. The ginger, garlic, and sesame oil were subtle enough so this can be served anytime

steamed rice is called for as an accompaniment. It was wonderful, and keeps well for reheating in the

microwave. P.S. to Joanne: in step 4 your are instructed to rub the poached chicken skin with sesame oil before

carving it. I think this would be good with a rotisserie chicken, too, if you were short on time, and just use a

good quality broth where called for. I was wondering about the dark soyis it for whatever strikes your fancy

(dipping the chicken and drizzling on the rice?)

6.

Reply

Bineth 1/25/11 @ 8:23 am

As a Singaporean I have my own recipe for the chicken rice but just wanted to share a tip on what you could

with the broth we add cabbage, boil it till its a little soft, and top it with a little pepper. Simple and lovely.

7.

Reply

makiuzt 1/26/11 @ 1:15 pm

Wonderful! Im going to make this for the Lunar New Year!

8.

Reply

Evelyn 3/1/11 @ 3:48 pm

How much salt do you put in the chili sauce?what can I replace the siracha chili sauce with if some in my family cannot eat spicy foods?

Looks delicious!Love your book + website.

SteamyKitchen replied: March 1st, 2011 @ 3:59 pm

Salt to taste. Start with just a pinch, maybe 1/4 tsp

Just leave Sriracha chili sauce out.

9.

10.


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Reply

Bob Jones 3/2/11 @ 11:20 am

Sorry in advance for the dumb question, but do you serve the chicken cold?

SteamyKitchen replied: March 2nd, 2011 @ 11:27 am

Its served warm. Ive always had it warm, not hot. And the chicken can also be served cold as well, but I

dont like the texture of cold chicken.

Reply

Sandy VU 3/14/11 @ 5:20 am

I was just wonderinghow do you cut the chicken?? Ive never cut a whole chicken before. In chinese

restaurants they always lay it out so neat..like in your pictures!!! Im going to make this tomorrow!!

11.

Reply

Smoochy 3/18/11 @ 1:06 pm

I tried this recipe a while back and it was good. The chili sauce was good too, but too spicy for me. Happy that

nothing splattered when I pulled out the chicken out of the ice bath.

12.

Reply

Noyona 3/26/11 @ 5:29 am

Hi, wondering why you dry the chicken inside and out and then put it in a pot full of cold water?

SteamyKitchen replied: March 26th, 2011 @ 7:48 am

LOL well I guess its out of habit to dry before seasoning with salt but youre right! Doesnt make much

of a difference. Ill edit that step out.

13.

Reply

G 3/27/11 @ 11:32 am

How long do you leave it seasoned with salt? Sometimes I leave meats seasoned too long and it gets too salty!

SteamyKitchen replied: March 28th, 2011 @ 10:02 am

It really doesnt take too long to salt and clean the skin. Just a few minutes.

14.

Reply

Ares Pantino 3/28/11 @ 9:49 pm

I will definitely try to cook this! My wife and I Loves this food. We always have this every time we visit

15.


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Singapore We rarely miss this food now since Wee Nam Kee has opened here in the Phil. Anyways thanks for

sharing this Mabuhay!

Reply

Stacey Ko 5/13/11 @ 11:19 am

LOVE THIS RECIPE. A bit time consuming but so worth it. Thank you.

16.

Reply

monica 5/30/11 @ 6:42 am

Love it! Hoping to make this today

17.

Reply

Kent 6/5/11 @ 7:58 pm

I am single, male, middle age, and make a trip to a trip aboard every Summer for the joy of it. Alien worlds andall. Singapore this August is where I am going. I watched Tony Bourdains episode on Singapore. Chicken rice is

a big story. I want to try it when I get off the plane. I am a foody, and I love cooking myself.

Love this post! One problem. The myth of organic. Sure a free to run chicken left to eat grubs, wild seeds in

the ground etc. will taste better than the Tyson mass produced chicken. Just like a truly wild caught out the

Columbia River salmon will be more fatty and better tasting than all the dyed color and farmed salmon. What

people should be aware of is that the USDA regulation of organic or free range chicken only requires a visible

ambient light source to the chicken has to be within 10 feet. Tyson simply uses the same giant huts with

windows. The same feed, the same dense packed chickens, same antibiotics to protect them from the disease

being so dense packed.

Is organic foods better for your health? The scientific evidence shows no benefit to human health. TASTE yes.

Another myth about organic is that it is not from a local small farm romanticized by Grant Woods American

Gothic of the old man with his pitchfork and his wife. It is actually produced by the same Conagra, Monsanto

companies. They are happy to take the cash from consumers. It an overcrowded ever hard to feed planet is

organic what we can afford? When organic iceberg lattice takes 5X the water and 3X the land space to

produce than the same amount of non-organic?! Organic is actually bad for the environment.

18.

Reply

Lani 6/13/11 @ 4:31 am

thanks for this. After living in kl for 3 yrs i return home to australia tomorrow. Im making this!

19.

Reply

ysleong 7/6/11 @ 12:24 am

one of the best recipe illustrator and writer I have ever come across. Three thumbs up;)

20.

Reply

Jen The Ecoventurer 7/26/11 @ 10:10 am

One of my cousins recently moved to Singapore and she keeps posting these amazing pictures of Chicken Rice

and she writes to us about how delicious this dish is. I have been so curious and now, voila! I stumble across thisrecipe. I will be trying it out immediately. Thanks for the great attention to detail that you use when writing, it

21.


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will help me make the dish properly.

Reply

Tram Nguyen 7/26/11 @ 11:53 pm

Great lookin recipe! But I wanted to know how you kept the chicken warm while you prepared everything else.

SteamyKitchen replied: July 29th, 2011 @ 11:00 am

The chicken is generally served warm, not hot, so its perfect by the time Im ready to serve

22.

Reply

My Food Odyssey 7/29/11 @ 12:45 pm

Wow! Your post inspired me to make my own hainanese chicken. I followed your recipe, making just a few

minor changes. It was so good and my friends really enjoyed it. Thanks for sharing!

23.

Reply

Kausalia 8/16/11 @ 11:50 am

This is great, I absolutely loved the details.

Thanks for sharing!!!!

24.

Reply

Ida 8/17/11 @ 9:10 am

I love Chicken RiceWhen I lived in Singapore I used to have it every other day from the nearby Hawker

Centre Food Court. It tastes heavenly with the chilli sauce. I missed it when moved to Ireland and now to the

States. Your post brings fond memories of my years in Singapore. Ill surely prepare this recipe and surprise my

husband. He thinks Chinese food here in the states tastes best. He has to taste some real food from Singapore and

Malaysia, especially from the hawker centres. Do you have the recipe for Kway teow without pork. Thanks a

millionyou made my day

25.

Reply

audrey 8/25/11 @ 9:54 am

thanks for ur awesome recipe! its really foolproof! one thing, i think the origins of this dish is not from hainan,

but that the people who invented it are hainanese who started it in singapore when they moved over

26.

Reply

wina 9/3/11 @ 1:19 am

Im so glad that your recipe came as the first few on search engine when I searched for Hainamese chicken rice.

The steps are so clear, and the best part it comes with pictures. Thank you very much.

I followed every single step carefully, including giving a spa for the chicken. and everything turn out well. yay!

its just that I dont know how to dissect the chicken, so it doesnt turn out to be as aesthetically pleasing as

yours.

Love your blog, Jaden! you rock!! im definitely visiting this site regularly. x

27.


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