Hainanese Chicken Rice (Two Ways)
Hainanese Chicken Rice (Two Ways) is a intermediate Singaporean recipe that serves 4. 650 calories per serving.
Prep: 30 min | Cook: 40 min | Total: 1 hr 25 min
Cost: $27.30 total, $6.83 per serving
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Dairy-free, Nut-free, Gluten-free (if using gluten-free hoisin sauce), high-protein
Allergens: Soy (in hoisin sauce), Sesame, Allium (garlic, leeks, scallion oil)
Ingredient Substitutions
- Instead of Whole chicken: Bone-in chicken thighs and breasts
- Instead of Chicken stock: Water with chicken bouillon
- Instead of Leeks: Green onions
- Instead of Jasmine rice: Long grain white rice
- Instead of Chicken fat or neutral oil: Vegetable oil
Equipment Needed
- Large pot
- Rice cooker or medium pot with lid
- Cutting board
- Chef's knife
- Tongs
- Mixing bowl (for ice bath)
- Brush (for sesame oil) (optional)
- Serving platter (optional)
Critical Steps — Do Not Skip
- Poaching the chicken gently without boiling.
- Ice bathing the chicken immediately after cooking.
- Rendering chicken fat and sautéing aromatics for rice.
- Letting rice rest after cooking.
Chef Tips from the Video
- Use leftover poaching stock as a light soup to serve alongside.
- For extra flavor, add pandan leaves to the rice if available.
- Save chicken fat trimmings to render for authentic rice flavor.
Troubleshooting
Chicken is tough or dry.
Poaching temperature was too high; keep stock just below boiling and rest chicken in hot stock.
Rice is mushy.
Too much liquid or overcooked; use correct rice-to-liquid ratio and do not stir during cooking.
Chicken skin is not gelatinous.
Did not use ice bath; always shock chicken in ice water immediately after cooking.
Storage
Refrigerator: Store chicken and rice separately in airtight containers for up to 3 days.
Freezer: Chicken can be frozen for up to 1 month; rice texture may suffer if frozen.
Room temperature: Do not leave chicken or rice at room temperature for more than 2 hours.
Make-Ahead Tips
- Chicken can be poached and chilled up to 1 day ahead; brush with sesame oil before serving.
- Rice can be cooked ahead and reheated gently.
Last updated: August 14, 2026
