Poached Chicken with Ginger Garlic Rice — Hainanese Chicken Rice
Poached chicken served over fragrant ginger and garlic rice with a trio of dipping sauces, the national dish of Singapore and one of the most celebrated chicken dishes in the world.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 300g jasmine rice. Finely mince 2 garlic cloves and grate 1 tsp fresh ginger. Finely grate 40g fresh ginger for sauce. Roughly chop 4 red chillies. Slice 1 cucumber thinly. Tie 4 spring onion stalks in a knot. Slice 10 ginger slices. Blend chilli sauce ingredients until smooth. Mix soy sauce ingredients together.
Boil
Bring 2 litres water, 10 ginger slices, spring onion knot, and 1.5 tsp salt to a boil over high heat. Add both chicken legs, return to boil, reduce to lowest heat, poach 30–35 minutes until cooked through. Remove chicken, plunge into iced water 5 minutes. Reserve poaching stock.
Saute
Heat 2 tsp neutral oil in a large saucepan over medium heat. Stir-fry minced garlic and grated ginger 30 seconds until fragrant. Add rinsed rice, toss 1 minute to coat. Pour in 400ml reserved poaching stock and 1 tsp sesame oil.
Boil
Bring rice mixture to boil over high heat. Cover tightly, reduce to lowest heat, cook 12 minutes until liquid absorbs. Rest covered 10 minutes off heat.
Finish
Heat 4 tbsp neutral oil in a small pan until smoking. Pour over 40g grated ginger, add 1 tsp salt, stir. Slice poached chicken through the bone.
Plate
Mound fragrant rice on two plates. Arrange sliced chicken over rice. Place ginger sauce, chilli sauce, and soy dipping sauce in small bowls alongside. Garnish plates with sliced cucumber. Serve immediately.
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