Name: Irresistible Hainan Chicken Rice with Flavorful Sauces
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Southeast Asian
Ingredients: 3-3.5 pounds small chicken (preferably buddhist-style or organic); 1 tablespoon salt (to season the chicken); 12-14 cups water (to boil the chicken); 4-5 slices ginger (to add aroma to the broth); 2 whole scallions (to infuse flavor in the water); Ice (for the ice bath); 2 ounces chicken fat (extracted from the cavity); 1 teaspoon neutral oil (for sautéing garlic); 4 cloves garlic (minced); 3 cups uncooked white rice (preferably jasmine); Chicken stock (derived from cooking the chicken); 2 teaspoons salt (to taste); 4 inches ginger (roughly chopped); 2 cloves garlic; 3 tablespoons neutral oil (for frying); 1 pinch salt (to enhance flavor); 1/4 cup water (for sauce consistency); 1.25 ounces rock sugar (or substitute with 2.5 tbsp granulated sugar); 1/4 cup dark soy sauce; 3 fresh red chilies (medium spice level); 1.5 inches ginger; 2 cloves garlic; 1/4 teaspoon sesame oil; 1/2 teaspoon salt; 1/4 teaspoon sugar; 1 tablespoon fresh lime juice (juiced from 1/2 lime); 1/2 teaspoon rice vinegar (or white vinegar); 2 tablespoons broth (from boiling the chicken)

Description

A beloved Southeast Asian dish featuring tender poached chicken served with fragrant rice and a variety of delicious sauces.

Ingredients

Scale

3–3.5 pounds small chicken (preferably buddhist-style or organic)
1 tablespoon salt (to season the chicken)
12–14 cups water (to boil the chicken)
4–5 slices ginger (to add aroma to the broth)
2 whole scallions (to infuse flavor in the water)
Ice (for the ice bath)
2 ounces chicken fat (extracted from the cavity)
1 teaspoon neutral oil (for sautéing garlic)
4 cloves garlic (minced)
3 cups uncooked white rice (preferably jasmine)
Chicken stock (derived from cooking the chicken)
2 teaspoons salt (to taste)
4 inches ginger (roughly chopped)
2 cloves garlic
3 tablespoons neutral oil (for frying)
1 pinch salt (to enhance flavor)
1/4 cup water (for sauce consistency)
1.25 ounces rock sugar (or substitute with 2.5 tbsp granulated sugar)
1/4 cup dark soy sauce
3 fresh red chilies (medium spice level)
1.5 inches ginger
2 cloves garlic
1/4 teaspoon sesame oil
1/2 teaspoon salt
1/4 teaspoon sugar
1 tablespoon fresh lime juice (juiced from 1/2 lime)
1/2 teaspoon rice vinegar (or white vinegar)
2 tablespoons broth (from boiling the chicken)

Instructions

Start by seasoning the chicken with 1 tablespoon of salt. In a large pot, bring 12-14 cups of water to a boil.
Once boiling, add the chicken, 4-5 slices of ginger, and 2 whole scallions. Reduce to a simmer and cook for about 30-40 minutes until the chicken is fully cooked and tender.
After cooking, transfer the chicken to an ice bath to stop the cooking process.
In a separate pot, heat 1 teaspoon of neutral oil over medium heat. Add 4 cloves of minced garlic and sauté until fragrant.
Rinse the rice and add it to the pot with the sautéed garlic, cooking for a couple of minutes. Then, add the chicken stock derived from the cooking liquid, adjusting the seasoning with 2 teaspoons of salt to taste. Cover and cook the rice until fluffy.
For the sauces, combine ingredients in separate bowls as per your taste preferences, one with dark soy sauce, minced chili, ginger, garlic, sesame oil, salt, and sugar; the other being tangy with lime juice, rice vinegar, and chicken broth.
Once everything is prepped, carve the chicken, arrange it on a plate alongside the fragrant rice, and serve with the delicious sauces.

Notes

Serve with artistic flair. Drizzle chicken broth over rice for added moisture.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Poaching, Sautéing
Cuisine: Southeast Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 900mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 25g
Cholesterol: 110mg

Keywords: Hainan Chicken Rice, Southeast Asian cuisine, comfort food, flavorful sauces