🍗 Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Total time: 75 min
Yield: 4
Cuisine: Singapore · Malaysia
Ingredients: 1 whole chicken (about 1.4 kg); 300 g jasmine rice, rinsed; 5 cm ginger, sliced, plus 1 tbsp grated; 4 garlic cloves, crushed; 1 cucumber, sliced; 2 tbsp soy sauce; 1 tbsp oil; Salt; Scallions to garnish

Origin: Singapore · Malaysia

800kcal

per serving · 400 g

200kcal

per 100 g

48 gProtein12 g / 100 g

28 gFat7 g / 100 g

88 gCarbs22 g / 100 g

Hainanese chicken rice pairs gently poached, silky chicken with rice cooked in the chicken broth with garlic and ginger, so each grain is fragrant and savory. It is served at room temperature with cucumber slices, a drizzle of soy sauce and a ginger or chili sauce on the side, often with a small bowl of the broth.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: soy sauce

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

chickenricegingergarliccucumbersoy sauce

Recipe

4 servings75 min

Ingredients

1 whole chicken (about 1.4 kg)
300 g jasmine rice, rinsed
5 cm ginger, sliced, plus 1 tbsp grated
4 garlic cloves, crushed
1 cucumber, sliced
2 tbsp soy sauce
1 tbsp oil
Salt
Scallions to garnish

Method

Rub the chicken with salt, place in a pot with sliced ginger and 2 cloves garlic, cover with water and bring to a simmer.
Poach gently for 40 minutes, then plunge the chicken into iced water.
Fry the remaining garlic and grated ginger in the oil, add the rice and stir for 2 minutes.
Cook the rice with 450 ml of the poaching broth until tender.
Carve the chicken and serve over the rice with cucumber, soy sauce and scallions.

How to make it lighter

Remove the skin before serving to cut fat noticeably.
Skim the fat off the broth before cooking the rice.
Take a smaller rice portion and add more cucumber on the side.

History

The dish was brought to Southeast Asia by migrants from Hainan island in southern China, who adapted their home-style poached chicken. It became a hawker-centre staple in Singapore and Malaysia, and is widely regarded as a national dish of Singapore.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →