Hainanese Chicken Rice

Ingredients

• 1 whole chicken (about 1.5 kg)
• 3 cups long-grain rice
• 4 cups chicken broth
• 2 tablespoons ginger, sliced
• 4 cloves garlic, minced
• 2 stalks green onion, cut into pieces
• 2 tablespoons sesame oil
• 1 tablespoon salt
• 1 teaspoon white pepper
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon chili oil
• 2 cloves garlic, minced (for sauce)
• 1 tablespoon ginger, minced (for sauce)
• 2 red chilies, minced

Instructions

1. Bring a large pot of water to boil with ginger slices and salt.
2. Add the whole chicken and boil for 15-20 minutes until cooked through.
3. Remove chicken and let cool, then cut into bite-sized pieces.
4. Strain the cooking liquid and measure 4 cups for the rice.
5. Heat sesame oil in a rice cooker pot and stir-fry rice with minced garlic until fragrant.
6. Add the chicken broth to the rice and stir well.
7. Cook the rice according to your rice cooker instructions.
8. While rice cooks, prepare the sauce by mixing soy sauce, oyster sauce, rice vinegar, and chili oil.
9. Stir in minced garlic and ginger into the sauce, add fresh red chilies.
10. Once rice is cooked, fluff with a fork and transfer to a serving platter.
11. Arrange chicken pieces on top of the rice.
12. Garnish with green onion and serve with the sauce on the side.

Notes

• Use a whole chicken for best flavor; poaching keeps the meat tender and moist.
• Reserve the chicken poaching liquid to cook the rice for enhanced flavor.
• Prepare the sauce while the rice cooks to save time.
• A rice cooker ensures perfectly cooked rice with minimal effort.
• Cut chicken while still slightly warm for easier handling.
• Leftover chicken rice can be refrigerated for up to 3 days in an airtight container.
• For a lighter sauce option, reduce the amount of sesame oil and oyster sauce.
• Fresh ginger and garlic are essential for authentic flavor; avoid powdered versions.
• Some recipes add a tablespoon of chicken fat to the rice for richness.