Description
Savory Hainanese Chicken is a classic, comforting dish featuring tender poached chicken served over fragrant jasmine rice cooked in flavorful broth. Enhanced with a ginger-garlic soy sauce and fresh cucumber and cilantro, this recipe offers a delicious balance of savory and fresh elements, perfect for a new family favorite meal.
Ingredients
Scale
Chicken and Broth
- 1 whole chicken (opt for free-range for enhanced flavor)
- 1 tablespoon salt (to taste)
- 2 inches fresh ginger
Rice
- 1 cup jasmine rice (can substitute basmati for a unique twist)
- 2 cloves garlic, minced (added separately for rice)
- Fresh ginger (from the broth)
Sauce and Garnishes
- 3 cloves garlic, minced (for sauce)
- 1 tablespoon soy sauce (adjust based on salt preference)
- 1 teaspoon sesame oil (use sparingly)
- 1 piece cucumber (can swap with radish), sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- Poach the Chicken: Bring a large pot of water to a boil with salt and 2 inches of sliced ginger. Lower the whole chicken carefully into the pot, reduce heat to a gentle simmer, and cook the chicken for about 30 minutes until fully cooked.
- Prepare the Broth and Rice: Remove the chicken and set aside to cool. Strain the broth to remove solids, then return about 2 cups of the clear broth to the pot. Bring it to a boil again and add jasmine rice, fresh ginger slices, and minced garlic. Cook the rice for roughly 15 minutes or until tender and fragrant.
- Make the Sauce: In a small bowl, whisk together the minced garlic, soy sauce, and sesame oil until well combined to form a savory dipping sauce.
- Assemble the Dish: Slice the rested chicken into serving pieces. Arrange the fragrant rice on a serving plate, place the sliced chicken on top, garnish with cucumber slices and fresh cilantro. Drizzle the prepared garlic soy sauce over the chicken and rice before serving.
Notes
- Opt for free-range chicken for more flavorful, tender meat.
- Adjust the amount of soy sauce and salt as needed to suit your taste preferences.
- You can substitute radish for cucumber for a different fresh crunch.
- Make sure not to boil the chicken vigorously to keep the meat tender.
- Use the remaining broth as a light soup for an extra course if desired.
