Hainanese Chicken and Rice is a popular Singaporean and Malaysian dish and it was what I ate the most of when I visited Malaysia, partially because I cannot handle a lot of spiciness. But if you like spicy, this dish is often served with a side of chili paste and a green onion and ginger condiment, which some would argue is the real star of the show.
Poaching a whole chicken on the stovetop can take about an hour. By using thighs in this recipe, it only takes about 15-20 minutes. Do not toss out the poaching liquid! That there, is liquid gold. You can drain it and then serve it on the side, use it to make rice or freeze it for future recipes that call for chicken broth.
For instructions on how to make the chicken rice that is served with this dish in the restaurants, check out my recipe for Hainanese Whole Chicken.
Makes 3-4 servings
Ingredients
For the Chicken
4 cups water
2 teaspoon kosher salt
5-6 stalks green onion
2 ounce ginger, sliced
4 cloves garlic, smashed
2½ pounds chicken thighs (approximately 6-8), bone-in, skin-on
For the Dipping Sauce
4 tablespoons avocado oil
6 stalks green onion, chopped
2 ounces ginger, grated
½ teaspoon kosher salt
For Serving
2-3 pinches ground white pepper
2 tablespoons soy sauce
2 tablespoons sesame oil
4 sprigs cilantro, garnish
2 tablespoons sambal chili paste
Instructions
- In a large pot on high heat, add water, salt, green onion, ginger, and garlic and bring it to a boil. Once boiling, add the chicken thighs and turn down the heat to low. The water should be slightly moving. Cover the pot with a lid and let the chicken poach for 15-20 minutes.
- Meanwhile, place the green onion, ginger and salt into a heatproof bowl. In a small saucepan on medium high heat, heat the oil until you see a whisp of white smoke. Carefully pour it over the green onion and ginger mixture and mix well. Set aside.
- When the chicken is cooked through, place the chicken in a large bowl of ice water for about 5 minutes to halt the cooking. Discard the green onion, ginger and garlic. Reserve broth for future use.
- Once the chicken is cool to handle, separate the meat from the bones, slice or shred the chicken and place on a serving platter. Sprinkle 2-3 pinches of ground white pepper.
- In a small bowl, stir the soy sauce and sesame oil until well mixed. Drizzle the mixture evenly over the chicken. Garnish with cilantro leaves.
- Serve with chili paste and rice and green onion mixture on the side.
Faster Hainanese Chicken
Ingredients
For the Chicken
- 4 cups water
- 2 teaspoon kosher salt
- 5-6 stalks green onion cut in half
- 2 ounce ginger sliced
- 4 cloves garlic smashed
- 2½ pounds chicken thighs approximately 6-8, bone-in, skin-on
For the Dipping Sauce
- 4 tablespoons vegetable oil
- 6 stalks green onion chopped
- 2 ounces ginger grated
- ½ teaspoon kosher salt
For Serving
- 2-3 pinches ground white pepper
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 4 sprigs cilantro garnish
- 2 tablespoons chili paste
Instructions
- In a large pot on high heat, add water, salt, green onion, ginger, and garlic and bring it to a boil. Once boiling, add the chicken thighs and turn down the heat to low. The water should be slightly moving. Cover the pot with a lid and let the chicken poach for 15-20 minutes.
- Meanwhile, place the green onion, ginger and salt into a heatproof bowl. In a small saucepan on medium high heat, heat the oil until you see a whisp of white smoke. Carefully pour it over the green onion and ginger mixture and mix well. Set aside.
- When the chicken is cooked through, place the chicken in a large bowl of ice water for about 5 minutes to halt the cooking. Discard the green onion, ginger and garlic. Reserve broth for future use.
- Once the chicken is cool to handle, separate the meat from the bones, slice or shred the chicken and place on a serving platter. Sprinkle 2-3 pinches of ground white pepper.
- In a small bowl, stir the soy sauce and sesame oil until well mixed. Drizzle the mixture evenly over the chicken. Garnish with cilantro leaves.
- Serve with chili paste and rice and green onion mixture on the side.