Hainanese Chicken Rice (Two Ways)

Ingredients

• 1 about 3-4 lbs Whole chicken (Can use half if desired)
• 8 cups Chicken stock (For poaching and rice)
• 8 cloves Garlic (Thinly sliced; divided for stock and rice)
• 3 inches Ginger (Peeled, sliced; divided for stock and rice)
• 1 stalk Leeks (Sliced, for rice)
• 2 cups Jasmine rice (Uncooked, rinsed)
• 2 tablespoons Chicken fat or neutral oil (Rendered from chicken neck/skin or use neutral oil)
• 2 teaspoons Salt (To taste, divided)
• 2 tablespoons Sesame oil (Toasted, for brushing chicken and rice)
• 1 large Cucumber (Sliced, for serving)
• as needed Ice (For ice bath)
• as needed Hoisin sauce (For serving)
• as needed Chili garlic sauce (For serving)
• as needed Ginger scallion oil (For serving (optional))

Instructions

1. Prepare Aromatic Poaching Stock

   In a large pot, bring chicken stock just below boiling. Add half the sliced garlic and half the sliced ginger. Let it infuse for 5 minutes.

   Time: PT5M

   Temperature: 90-95°C

2. Poach the Chicken

   Add the whole (or half) chicken to the pot. Cover and poach gently for 25-30 minutes, keeping the temperature just below boiling. Every 10 minutes, turn off the heat and let the chicken rest in the hot stock for 10 minutes, then turn the heat back on to maintain temperature. Repeat this process three times.

   Time: PT30M

   Temperature: 90-95°C

3. Prepare Chicken Rice Base

   While chicken is poaching, heat chicken fat or oil in a medium pot or rice cooker. Add chicken neck (if using), remaining garlic, and ginger. Sauté gently until aromatic and fat is rendered, about 5 minutes. Do not brown.

   Time: PT5M

   Temperature: Medium

4. Sauté Rice and Aromatics

   Add rinsed jasmine rice to the pot. Stir to coat grains in the aromatic oil. Add sliced leeks and a pinch of salt. Sauté for 2 minutes.

   Time: PT2M

   Temperature: Medium

5. Cook the Rice

   Add 2 cups of the hot poaching stock to the rice. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes. Let rest, covered, for 10 minutes after cooking.

   Time: PT25M

   Temperature: Low

6. Ice Bath the Chicken

   Once chicken is cooked, transfer immediately to a large bowl of ice water. Let sit for 5 minutes to stop cooking and firm up the skin.

   Time: PT5M

   Temperature: 4°C

7. Brush Chicken with Sesame Oil

   Remove chicken from ice bath and pat dry. Brush all over with toasted sesame oil for aroma and gloss.

   Time: PT2M

8. Slice and Plate Chicken

   Cut chicken into serving pieces: separate legs, wings, and breast. Slice breast and arrange on a platter. Fan out pieces for presentation.

   Time: PT5M

9. Finish and Fluff Rice

   Fluff the cooked rice with a fork. Optionally, drizzle with a little more sesame oil and sprinkle with fried garlic.

   Time: PT2M

10. Serve

    Serve sliced chicken over or beside a mound of rice. Garnish with sliced cucumber. Offer hoisin sauce, chili garlic sauce, and ginger scallion oil on the side.

    Time: PT4M

Nutrition Facts

Calories

650

Protein

38g

Carbohydrates

62g

Fat

28g

Fiber

2g