Hainanese Chicken Rice
June 06, 2020
Hainanese Chicken Rice is very similar to the Thai dish Khao Mun Gai. It’s a gently poached chicken with skin on the bone, and then the resulting broth is used to cook rice, as well as served alongside the rice as a small soup.
It’s traditionally served as a street food with several sauces, a sambal chili garlic sauce and a soy vinegar dipping sauce.
- 2 chicken thighs, bone-in, skin-on
- 200 grams white rice
- 1 ounce ginger, roughly chopped
- 1 ounce green onion, chopped
- 2 cloves garlic, roughly chopped
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sesame oil
- 10 grams sugar
- Submerge the chicken in 1000 grams of water with half of the ginger and green onion. Put on medium heat until it comes to a gentle boil.
- Let the water boil for a minute, and then use a sieve to skim the fat off the top of the water.
- Cover and reduce the heat to low, and let simmer for 30 minutes.
- Remove the chicken thighs and submerge in cold water. Reserve the chicken stock that the chicken has been boiling in.
- Rinse the rice in the clay pot 3 times. Add 400 grams of the reserved chicken stock, half of the chopped green onion, and salt. Place on high heat.
- While waiting for the rice to come to a boil, place the garlic and ginger in hot oil on a frying pan and brown for 2 minutes on high heat.
- Put half of the fried ginger and garlic into the rice clay pot as it comes to a boil. When the rice has reached a rolling boil, cover and reduce the heat to low.
- Allow the rice to simmer, covered for 20 minutes. After that time, turn the stove off.
- While waiting for the rice to cool, mix 2 tablespoons of sriracha with 2 tablespoons of the reserved chicken stock and the remaining fried garlic and ginger.
- Mix soy sauce, vinegar, sesame oil, and sugar and make the soy dipping sauce.
- Remove the chicken from the water and chop into slices. Serve immediately with a scoop of the cooked rice, and a small bowl of the chicken broth garnished with the remaining green onions. Serve with both the sambal sauce and soy vinegar sauce.
This recipe was adapted from:
Written by Will Chiong who lives and works in New York building useful things.