Hainanese Chicken Rice
Crispy chicken skin and all. Poached brothy chicken, gingery garlicky rice cooked in the schmaltz, and two sauces — ginger scallion oil and sweet soy — with a cup of warm broth for sipping.
- Prep time
- 25 min
- Cook time
- 1 hr
- Total time
- 1 hr 25 min
- Serves
- Feeds 4ish, or 2 with leftovers
Ingredients
- 6–8 bone in skin on chicken thighs (breast works too, but thigh has more flavor), bones removed but reserved
- 3 stalks scallions, chopped in thirds
- 1/2 a knob of ginger, large slices
- 4 garlic cloves, smashed
- 1 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1/2 tbsp sugar
- 1/2 tbsp salt
- 8–10 cups water (or enough to submerge and cover the chicken generously)
Preparation
- 1
In a large saucepan combine the chicken with the skin on, the removed bones, and all the listed ingredients until generously covered with water.
- 2
Let simmer on medium at least 30 minutes to 1 hour. Remove the chicken once it's cooked and strain the liquid (you can discard what's left).
- 3
Remove the chicken skin and cook it down in the pan you plan to cook the rice in. After 5 minutes transfer to a parchment lined sheet pan and bake at 400°F for 10 minutes, or until golden and crispy.
Garlicky Gingery Rice
Ingredients
- 2 cups rice, washed in cold water
- 3 cups brothy chicken mixture
- 1 tbsp ginger, diced
- 3 cloves garlic, minced
- Chicken skin rendering
- 1 teaspoon salt
- 1/2 tbsp sugar
Preparation
- 1
Add chopped garlic and ginger to the chicken fat until fragrant, then add the washed rice and toast off for 1–2 minutes.
- 2
Top with the fragrant broth, salt, and sugar, then bring to a boil.
- 3
Let simmer covered until soft, around 10–15 minutes — taste for texture and flavor.
- 4
Once warmed, add the skinless chicken thighs on top and cover to rewarm on low.
Ginger Scallion Oil
Ingredients
- 10 scallions, chopped finely
- 1 tbsp ginger, chopped
- 5 cloves garlic, minced
- 1 tbsp cilantro, chopped
- 1/2 tbsp sugar
- Salt to taste
- 1/2 cup neutral oil
Preparation
- 1
Warm the neutral oil in a saucepan until hot and pour it over all the listed ingredients.
- 2
Stir and season with salt and sugar.
Sweet Soy
Ingredients
- 1/3 cup soy sauce
- 1 teaspoon rice wine vinegar
- 1/2 tbsp mirin
- 1 tbsp oyster sauce
- Pinch of sugar and salt to taste
Preparation
- 1
Combine all ingredients and heat or microwave for 45 seconds so the sugar can dissolve.
To Assemble
For serving: chopped chicken skin, bok choy (optional), and brothy chicken stock.
Preparation
- 1
Chop the chicken skin and place some on the bottom of a bowl with some of the ginger scallion oil, then neatly pack with rice and flip onto a dish.
- 2
Slice your chicken and lay it on the side.
- 3
Top with the sauces and serve with steamed bok choy — highly recommend steaming this with the chicken broth.
- 4
Serve with a side of warm gingery scallion chicken broth for sipping and enjoy!