{"id":29405,"title":"Authentic Hainanese Chicken Rice","modified":"2025-02-09T11:46:30+01:00","plain":"Accompanied by rice slowly cooked in chicken broth, Hainanese chicken, spiced and garnished with ginger, garlic, and green onions, stands out from traditional chicken and rice dishes!\n\n\n\nLet's set aside roasted, breaded, or fried chicken. Here's a completely different way to enjoy chicken without falling back on what we already know. While the Hainanese chicken recipe takes some time, I promise, you'll be rewarded for your patience... and so will your guests.   \n\n\n\nWhat is Hainanese Chicken? \n\n\n\nHainanese chicken or \u6d77\u5357\u9e21\u996d (Khao Man Kai), if you've never heard of it, is a poached chicken dish typical of the tropical island of Hainan, a small island province in southern China. \n\n\n\nOf course, recipes vary greatly from one place to another, but the essence is always there: the very concept of the dish, as you'll understand, is to slowly poach a whole chicken in a broth with ginger and garlic. \n\n\n\nSpeaking of broth, are you familiar with ph\u1edf?\n\n\n\nOnce the meat is well cooked, it's usually served at room temperature accompanied by cooked rice. \n\n\n\nIt might not sound impressive, but when it's well-cooked, the meat is rich and tender, and even more comforting with the aromatic rice in the broth. \n\n\n\nNot to mention the soy sauce seasonings and the famous orange chili sauce that add real value to the dish. It may seem simple, but in the end, Hainanese chicken is full of complex flavors that will impress many! \n\n\n\nWhere Does Hainanese Chicken Come From? \n\n\n\nUnsurprisingly, Hainanese chicken comes from Chinese cuisine; from Hainan, of course. However, many say that the dish was actually invented by Hainanese chefs who immigrated to Singapore, where it's even elected as the national dish. It's said to be based on the recipe of a popular Hainanese dish called \u201cWenchang chicken\u201d.   \n\n\n\nAnother delicious recipe is Chinese spicy chicken\n\n\n\nThe rice was then generally cooked with the leftover chicken broth. It's later that the dish was adapted as we know it today. It's worth noting that almost all Asian countries with any connection to Chinese cuisine offer their own version of Hainanese chicken.   \n\n\n\nThis phenomenon is particularly due to the population movements of Chinese immigrants crossing Asian borders. It has become so popular that in Vietnamese cuisine, it's called \u201cHai Nam\u201d, and in Thailand, \u201cKhao man gai\u201d.  \n\n\n\nThe Main Ingredients of Hainanese Chicken\n\n\n\n\n\n\n\nThe chicken: it's a generous dish, let's not forget. In this recipe, we'll use a whole chicken, as well as chicken fat. We'll set aside the latter, recovered from around the rump and neck, for the soy sauce seasoning and rice.   \n\n\n\nGreen onions: in the preparation of the chicken, they help to enhance the dish while bringing freshness and the spiciness typical of Chinese cuisine. A bit like in my Chinese scallion chicken recipe! Here, they'll be used for the chicken stuffing.  \n\n\n\nGinger: ginger fans will be delighted. In this recipe, we use ginger in the rice, the chicken stuffing, and the spicy sauce. Don't worry: it won't be too much.   \n\n\n\nWe actually use it in many meat-based recipes; ginger chicken, ginger beef, ginger pork... and so on! Ginger brings peppery and slightly citrusy flavors. It will pair perfectly with the other ingredients that are a bit more \u201csubtle\u201d in terms of taste.   \n\n\n\nJasmine rice: I'll let you discover the different types of rice that exist, but in this recipe, I'll use jasmine rice, which is softer, more delicate, and more floral than others. \n\n\n\nUnlike other recipes, the rice is not simply white but will be cooked in chicken broth. A flavorful rice, not just plain white, which will make all the difference.  \n\n\n\nGarlic: To be consumed without moderation. We put it (almost) everywhere: in the rice, in good quantity, but also in the spicy sauce. Certainly not to be left aside, especially for garlic lovers.   \n\n\n\nLight soy sauce: more fluid than its dark counterpart, it adds a touch of salt to the dish. We will mix it with sesame oil, chicken fat, and sugar before pouring it over the chicken at the end of the recipe.  \n\n\n\nSesame oil: combined with soy sauce and chicken fat, sesame oil remains a significant element that enhances this sweet and nutty side while also acting as a binder. \n\n\n\nThe spicy sauce: prepared with chili peppers, rice vinegar and orange juice (yes, indeed!), the spicy sauce is literally the cherry on top. It's even different from the chili oil I had already concocted.  \n\n\n\nThis time it combines more flavors, including citrus notes... And it's almost better!\n\n\n\n\n\n\tAuthentic Hainanese Chicken Rice\n\t\t\n\t\tA delicious traditional Hainanese Chicken recipe\t\n\t\n\t\t\t\n\t\n\t\tChicken1.5 kg of chicken (whole)4 green onions1 piece of ginger (3cm)3 L Unsalted Chicken Broth or Water (Enough to Cover the Chicken, Even If It's Not Completely Submerged 100%, the Steam Will Cook Everything)60 g salt (20g per Liter of Broth\/Water, + 1\/2 Teaspoon of MSG per Liter If Using Water)Brine100 g saltWater ( for Rinsing)Boiling Water (to Tighten the Skin)Rice600 g of jasmine rice4 tablespoons of Chicken Fat (or Pork Fat)8 cloves garlic (crushed)2 shallots (Cut into Quarters)1 Piece of ginger (2cm, in Thick Slices)800 ml of chicken broth (from Cooking the Chicken)Soy Sauce Seasoning60 ml light soy sauce2 teaspoons sesame oil1 tablespoon of Melted Chicken Fat1 teaspoon of sugarChili Sauce6 red chili peppers ( Fresh, Pitted)1 Piece of ginger (3cm)8 cloves garlic1 teaspoon rice vinegar3 tablespoons of Orange Juice (No Added Sugar)1 pinch salt2 tablespoons of chicken broth (from Cooking the Chicken)1 teaspoon of sugarFor garnishCucumberGreen onions\t\n\t\n\t\tChicken PreparationRub the Chicken with Salt Until the Skin Is Smooth and SlipperyRinse the Salt Off with Cold Running WaterCut the Chicken Fat Around the Rump and Neck Areas. Set Aside for Rice and Soy Sauce Seasoning If You're Not Using a Large Pot to Cook the Chicken, Boil a Kettle of Water and Slowly Pour It Over the Chicken and Inside the CavityThis Process Will Tighten the Chicken Skin and Help Create That Gelatinous Skin We All Love in Hainanese ChickenStuff the Chicken Cavity with Green Onions and GingerIf You're Using a Large Pot, Simply Bring the Pot of Broth\/Water to a Boil and Dip the Chicken Several Times Before Fully Submerging It. Make Sure the Liquid Is Boiling Before Fully Submerging the Chicken Cover the Pot with a Lid, Bring to a Boil, Reduce Heat to Low and Cook for 30-35 MinutesPrepare an Ice BathTo Check If the Chicken Is Cooked, Cut into the Thickest Part of the Thigh. If the Juices Run Clear, the Chicken Is Ready. If There's Still Blood, It Will Need a Few More Minutes  Submerge the Cooked Chicken in an Ice Bath for at Least 15 Minutes, Turning It Every Few Minutes If It's Not Fully SubmergedThis Will Stop the Cooking Process and Is the Final Step in Creating the Gelatinous Chicken SkinDrain on a Rack and Lightly Brush with Some Sesame OilServe at Room Temperature. You Can Reheat It for 1-2 Minutes, but This May Dry Out the Meat Rice PreparationWash and Drain the Jasmine RiceIn a Pan, Melt 4 Tablespoons of Chicken Fat Until the Solids Become Nice and Crispy. Remove the Pieces. If You Don't Have Enough Chicken Fat, Add Sesame Oil and Vegetable Oil or Pork Fat  In the Same Pan, Saut\u00e9 the Ginger, Garlic, and Shallots Until Fragrant. 1-2 Minutes. In the Rice Cooker, Add the Chicken Broth to the Rice After Rinsing It. Use the Chicken Broth in Which We Cooked the Chicken. Add Slightly More (10%) Than You Would Normally Add Water. The Broth Should Be Seasoned Enough That You Don't Need to Add Salt to the Rice   Add the Garlic, Ginger, Shallots (with the Remaining Fat in the Pan) to the Rice and Mix WellCook According to the Rice Cooker InstructionsRemove All the Aromatics and Mix the Rice to Fluff It Up. Keep Warm Chili Sauce PreparationBlend All the Chili Sauce Ingredients Until Smooth. Set Aside Soy Sauce Seasoning PreparationMix All the Soy Sauce Ingredients. Set Aside PlatingRemove the Wings and Thighs from the ChickenCut the Back and Carefully Remove the Bones from the FilletsCut into Bite-Sized PiecesServe on a Bed of CucumbersPour some of the soy sauce dressingGarnish with green onionsServe with a bowl of chicken rice and a small bowl of chili sauce\t\n\t\n\t\tA 1.2 to 1.6 kg chicken will take 30-35 minutes, a 1.6 to 1.8 kg chicken will take about 35-40 minutes\n\t\n\t\n\t\tInput, Main courseChineseHuile de s\u00e9same, Poulet, Sauce soja light, Vinaigre de riz","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29405","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29405"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29405\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/25729"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29405"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29405"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29405"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}