World Flavors Cookbook

Hainanese Chicken Rice

Singapore's national dish — silky poached chicken served over fragrant rice cooked in chicken fat and broth, accompanied by a trio of chili sauce, ginger paste, and dark soy sauce.

Cuisine: Singapore

Ingredients

• 1 whole chicken (about 1.5kg)
• 400g jasmine rice
• Chicken fat (from the cavity)
• 4 cloves garlic, 2 slices ginger, 2 pandan leaves
• Chili sauce: red chili, garlic, ginger, lime juice, chicken broth
• Ginger paste: ginger, sesame oil, salt
• Dark soy sauce with sesame oil
• Cucumber slices, coriander

Instructions

1. Poach whole chicken in barely simmering water with ginger and scallions for 35–40 minutes. Do not boil — gentle poaching keeps the meat silky.
2. Immediately plunge cooked chicken into ice water to stop cooking and firm the skin.
3. Render chicken fat. Fry garlic and ginger in the fat, then add rice and toast 2 minutes.
4. Cook rice in chicken poaching broth with pandan leaves.
5. Chop chicken. Serve over fragrant rice with the three sauces, cucumber, and broth on the side.