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Hainanese Chicken Rice

Singapore

Step 1 of 10

Hainanese Chicken Rice — step 1 of 10

Rub the whole chicken inside and out with 1 tbsp of the salt. Put the ginger slices, scallions and halved garlic head into the cavity.

Ingredients

4 servings

The chicken and stock

1 whole chicken, about 3 1/2 lb (1.6 kg), at room temperature
3 in (7.5 cm) fresh ginger, sliced
4 scallions, halved
1 whole head garlic, halved crossways
2 tbsp (36 g) salt
Water to cover, about 5 qt (4.7 L)
Ice, for the iced-water bath
1 tbsp (15 ml) sesame oil, for rubbing the cooked chicken

The rice

2 cups (400 g) jasmine rice, rinsed until the water runs clear and drained
2 tbsp (28 g) rendered chicken fat, or 2 tbsp (30 ml) neutral oil
4 cloves garlic, minced
1 in (2.5 cm) fresh ginger, minced
2 pandan leaves, knotted (optional) optional
2 1/2 cups (600 ml) of the reserved chicken poaching stock
3/4 tsp (4 g) salt

The garlic-chilli sauce

10 fresh red chillies, stems removed
6 cloves garlic
1 in (2.5 cm) fresh ginger
3 tbsp (45 ml) lime juice
3 tbsp (45 ml) of the hot chicken stock
1 tsp (6 g) salt
1 tsp (4 g) sugar

To serve

Dark sweet soy sauce (kecap manis or thick caramel soy), for drizzling
3 tbsp (45 g) grated fresh ginger mixed with 2 tbsp (30 ml) hot oil and a pinch of salt
1 cucumber, sliced
Fresh coriander sprigs

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

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