Hainanese Chicken Rice

65 mins
4 servings

Description

Classic Singaporean dish of poached chicken served with fragrant rice cooked in chicken stock and pandan leaves

Ingredients

  • Salt and pepper
  • 4 cups chicken stock
  • 2 cups water
  • 2 tablespoons soy sauce
  • Scallions
  • 4 cups long-grain rice
  • 2 stalks lemongrass
  • 1 whole chicken
  • 2 tablespoons oyster sauce
  • 2 cloves garlic
  • 2 tablespoons sesame oil
  • 1 tablespoon ginger
  • 2 pandan leaves
  • 2 tablespoons vegetable oil

Instructions

  1. Step 1: Prepare the chicken by rubbing it with salt and pepper. Stuff the cavity with the sliced ginger and bruised lemongrass.
  2. Step 2: In a large pot, combine the chicken stock, water, and pandan leaves. Bring to a boil, then reduce the heat to a simmer and poach the chicken for 30-40 minutes or until cooked through.
  3. Step 3: Remove the chicken from the pot and let it cool. Strain the stock and discard the solids.
  4. Step 4: Heat the vegetable oil in a wok or large skillet over medium heat. Add the minced garlic and grated ginger and stir-fry until fragrant.
  5. Step 5: Add the rice to the wok or skillet and stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
  6. Step 6: Add the strained stock to the rice and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
  7. Step 7: While the rice is cooking, carve the cooled chicken into bite-sized pieces.
  8. Step 8: To serve, place a scoop of the fragrant rice on a plate, followed by a few pieces of the chicken. Drizzle with soy sauce, oyster sauce (if using), and sesame oil. Garnish with chopped scallions.

Nutrition Information

Per serving

991

Calories

115.92g

Protein

29.44g

Fat

64.39g

Carbs

Recipe Details

Prep Time:20 mins
Cook Time:45 mins
Total Time:65 mins