Hainanese Chicken Rice with Fragrant Ginger Sauce

Ingredients

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 4 pandan leaves, tied into a knot 4 pandan leaves, tied into a knot
• 4 slices of ginger 4 slices of ginger
• 4 cloves of garlic, smashed 4 cloves of garlic, smashed
• 2 cucumbers, thinly sliced 2 cucumbers, thinly sliced
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Salt, to taste Salt, to taste
• For the ginger sauce: For the ginger sauce:
• 4 tablespoons grated ginger 4 tablespoons grated ginger
• 2 tablespoons hot chicken broth 2 tablespoons hot chicken broth
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 60g, 1g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the whole chicken and cook for about 40-50 minutes, or until the chicken is fully cooked. Remove the chicken from the pot and set aside to cool.
2. 2.
   Rinse the jasmine rice under cold water until the water runs clear. Drain well.
3. 3.
   In a separate pot, heat vegetable oil over medium heat. Add ginger slices and smashed garlic cloves. Sauté until fragrant.
4. 4.
   Add the drained rice to the pot and stir well to coat the grains with the ginger and garlic-infused oil.
5. 5.
   Pour in the chicken broth and add the pandan leaves. Bring to a boil, then reduce the heat to low and cover the pot. Cook for about 15-20 minutes, or until the rice is cooked and fluffy.
6. 6.
   While the rice is cooking, prepare the ginger sauce. In a small bowl, combine grated ginger, hot chicken broth, vegetable oil, soy sauce, rice vinegar, sugar, and salt. Mix well and set aside.
7. 7.
   Once the chicken has cooled, rub the skin with salt. Cut the chicken into serving pieces.
8. 8.
   Serve the Hainanese Chicken Rice with cucumber slices, the fragrant rice, and the poached chicken. Drizzle the ginger sauce over the chicken or serve it on the side. Enjoy!

Treat your ingredients with care...

• Chicken — To ensure tender and juicy chicken, it is important to poach it gently over low heat. Avoid boiling the chicken vigorously, as it may result in tough meat.
• Jasmine rice — Rinsing the rice before cooking helps remove excess starch and ensures fluffy grains. Be sure to drain the rice well before adding it to the pot.
• Ginger — Use fresh ginger for the best flavor. Grate the ginger finely to extract its aromatic essence.

Tips & Tricks

• For an extra flavorful rice, you can cook it in homemade chicken broth instead of water.
• To achieve a glossy and tender chicken skin, you can rub it with a mixture of salt and cornstarch before poaching.
• If you prefer a spicier ginger sauce, you can add a small amount of chopped chili peppers.
• Leftover chicken can be used in sandwiches or salads for a delicious meal the next day.
• To enhance the presentation, garnish the dish with fresh cilantro leaves before serving.

Serving advice

Serve the Hainanese Chicken Rice on a large platter, arranging the poached chicken pieces on top of the fragrant rice. Place the cucumber slices on the side and drizzle the ginger sauce over the chicken. Serve with a bowl of clear chicken broth for a complete and satisfying meal.

Presentation advice

To create an appealing presentation, arrange the chicken pieces neatly on top of the rice, ensuring they are evenly spaced. Garnish with cucumber slices and fresh cilantro leaves for a pop of color. Serve the ginger sauce in a small bowl on the side, allowing guests to drizzle it over their chicken according to their preference.