Hainanese Chicken Rice

• 1 whole chicken (3 to 4 pounds)
• 2 cups jasmine rice
• 4 cups chicken broth
• 2 stalks lemongrass, bruised
• 1-inch piece ginger, sliced
• 3 garlic cloves, smashed
• 2 tsp salt
• 2 tsp soy sauce
• 1 tsp sesame oil
• Cilantro leaves for garnish
• 1 lime, cut into wedges

Steps

1. 1 Rinse the rice until water runs clear and drain.
2. 2 In a pot, combine rice, chicken broth, lemongrass, ginger, garlic, and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
3. 3 Meanwhile, season the chicken cavity with remaining salt, soy sauce, and sesame oil.
4. 4 Bring a large pot of water to a boil. Gently lower the chicken into the boiling water and cook for 12-15 minutes (adjust time based on chicken size) until internal temperature reaches 165°F.
5. 5 Remove chicken from water and immerse in an ice bath to cool. Once cool, slice the chicken.
6. 6 Discard lemongrass, ginger, and garlic from rice. Fluff with a fork.
7. 7 Serve chicken over rice, garnish with cilantro, and serve with lime wedges.

Equipment

• Large pot
• Knife and cutting board
• Instant-read thermometer

Variations

• Substitute jasmine rice with basmati for a nuttier flavor.

Substitutions

• If lemongrass is unavailable, use lemon zest for a similar citrusy note.

Pairings

• Ginger tea
• Asian greens

Nutrition

Tips

• For extra flavor, roast the chicken in the oven after blanching for crispy skin.
• Reserve poaching liquid to make a flavorful broth or soup later.

Storage

Store chicken and rice separately in airtight containers in the fridge for up to 3 days. Reheat gently in the microwave with a splash of water.

Freezing: Chicken and rice freeze well separately for up to 1 month. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with traditional ginger, chili, and soy dipping sauces.
• Pair with a refreshing cucumber salad.

FAQ