Hainan Chicken Rice

This dish is originally from Hainan Island in the south of China. It was brought to Singapore by Chinese immigrants and is now a Singaporean classic. When I left Hong Kong in 1999 for Singapore, my local friends told me to make sure I try the ‘chicken rice’. I wasn’t sure what all the fuss was about but like a good friend, I took their advice and have never looked back. A simple dish yet full of flavor. There are a few places in Hong Kong that serve this dish. If you get a chance to try Hainanese chicken rice you are in for a lovely treat!

Serves 4
1.2kg (2lb) chicken (fresh is better if available)
2 spring onions, cut into 5cm lengths
5 coriander (cilantro) sprigs
3/4 teaspoon salt
4 slices ginger, smashed with the flat side of a cleaver
1/4 teaspoon black peppercorns
finely chopped spring onion

Dipping Sauce:
2 spring onions, sliced
1 tablespoon finely grated ginger
1 teaspoon salt
3 tablespoons oil
3 tablespoons light soy sauce
1-2 red chillies, sliced

Rice:
2 cups Jasmine rice
2.5 cups chicken stock (from the poached chicken)
1 tablespoon finely minced ginger
5 garlic cloves, peeled and finely minced
1 teaspoon sesame oil
1 teaspoon salt

Rinse the chicken, drain and remove any fat from the cavity opening. Cut off and discard the parson’s nose. Place the chicken in a large pot. Add the spring onion, coriander, salt, ginger, peppercorns and enough water to cover the chicken. Cover and bring to a boil, then reduce heat and simmer very gently for 30 minutes. After the 30 minutes, turn off the heat and leave the chicken for 10 minutes. Remove chicken from the pot and plunge into a bowl of iced water to stop any further cooking (this will help keep the meat tender). Once cool, drain and pat dry. In the meantime, skim off any scum from the poaching liquid and then strain. This stock will be used later in the rice.

Prepare rice by rinsing it in a sieve under cold water until the water runs clear. Drain thoroughly. In a pot add a bit of oil and then add garlic and ginger and fry gently until aromatic without browning. Add the drained rice and sesame oil, stir well so as to coat the rice. Add 2.5 cups of the chicken stock to the rice and bring to a boil. Cover, reduce heat and simmer until there is no stock left. Turn off heat and allow rice to stand another 10 minutes.

To make the dipping sauces, combine the spring onion, ginger and salt in one small heatproof bowl. Heat a wok over high heat, add the oil and heat until smoking. Allow it to cool slightly, then pour over the spring onion mixture. This mixture will splatter. Stir well. Combine the soy sauce and chilli in another small bowl.

The Culinary Chase’s Note: The chicken broth is served in a soup bowl along side the chicken and rice. The soy sauce and chilli is in another small bowl for dipping the chicken into. The ginger and garlic mixture is another chicken dip or to be applied to the rice. I’ve seen some people put a bit of the broth in the rice along with some of the ginger sauce. To be honest, I’ve never poached a chicken (only ever roasted, pan fried or on the bbq) but this method made the chicken quite tender and delicious! Enjoy!