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Hainanese Chicken Rice
Singapore's national dish — poached chicken served over fragrant rice cooked in chicken stock with ginger and sesame.
Ingredients
Instructions
Rub chicken with salt and sesame oil, stuff cavity with ginger and spring onions.
Poach chicken in just-simmering water 45 minutes — never boil.
Rest chicken in ice water 10 minutes for silky skin, reserve stock.
Fry garlic and ginger in a little chicken fat, add rice and toast briefly.
Cook rice in chicken stock instead of water.
Joint chicken, chop through bone into pieces, drizzle with sesame oil.
Serve over fragrant rice with cucumber, soy sauce and chilli ginger sauce.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
