Hainanese Chicken Rice with Three Accompanying Dipping Sauces

Posted on by Charlotte M.

Hainanese Chicken Rice: A Singaporean Delight

Hainan chicken with rice, cracklins, dipping sauces

Hainanese chicken rice is a beloved staple in Singapore, infused with vibrant ginger, pungent garlic, and rich chicken flavors. This seemingly simple dish features tender poached chicken, fragrant Jasmine rice cooked in chicken fat, and a delicious broth. While it may appear straightforward, mastering the art of poaching chicken for optimal texture and seasoning, along with creating three delectable dipping sauces, requires some insider tips.

Background

Hainan chicken with rice, cracklins, cucumber, sauces

Hainanese chicken rice traces its origins to Wenchang chicken, a dish brought by Chinese immigrants from Hainan province as they traveled through Southeast Asia. Today, it is primarily associated with Singapore and Malaysia (known as nasi ayam), but variations exist in Thailand (khao man kai), Vietnam (Cơm gà Hải Nam), and Cambodia (bai mon).

Initially, Wenchang chicken was a delicacy reserved for high-ranking officials. However, upon reaching Singapore, it evolved into a frugal dish that utilized every part of the chicken, minimizing waste.

This recipe adheres to a traditional version of Singaporean Hainanese chicken rice, showcasing the lightly poached chicken, flavorful rice, sipping broth, and an array of dipping sauces.

Type of Chicken to Use

Whole raw chicken on baking sheet

Traditionally, Hainanese chicken rice is made with Wencheng chicken, a small breed known for its tender meat. In America, however, we opt for pasture-raised, organic whole chickens from sustainable farms like Buy Ranch Direct and O’Connells. For a serving of four, we typically poach a 4-pound chicken in an 8-quart stock pot.

Preparing the Chicken & Poaching Liquid

Salting whole raw chicken

Begin by scrubbing the chicken with salt to clean and smooth the skin. Remove any excess fat and skin from the neck and tailbone, which will be rendered later to flavor the rice.

The poaching liquid serves to gently season the chicken. It should be a light broth with minimal ingredients. The key is to maintain a temperature of 170°F while poaching to ensure the chicken cooks slowly and evenly without becoming overcooked.

Chicken poaching stock ingredients

Here’s what we recommend for seasoning the poaching liquid:

  • Kosher salt: This will season and tenderize the chicken. Aim for a balance where the water tastes seasoned, but not overly salty. We typically use about five tablespoons of kosher salt for 18 cups of water.
  • Aromatics: Ingredients like ginger, scallions, black peppercorns, and garlic add warmth and depth to the broth. Galangal can also be a great addition.
  • Fresh cilantro: Including the stems provides a light, refreshing flavor. Pandan leaves can be added for a hint of sweetness.

Frying Up Chicken Cracklins

Fried chicken cracklins in a pot

Hainan chicken exemplifies the no-waste philosophy by utilizing all parts of the poultry. Before poaching, remove the excess fat and skin from the tail and neck to render a rich oil for the rice. Place these pieces in a small pot with enough water to cover them, and boil until the fat begins to render.

Finished fried chicken cracklins

The rendered chicken skin results in delicious cracklins! After scooping out the cracklins, add minced garlic and ginger to the oil for extra flavor. While not always a traditional garnish for Hainanese chicken, cracklins are a must in our household for their delightful crunch.

Ingredients in the Rice

Ingredients for chicken broth rice

The rice is one of the most crucial—and my favorite—components of Hainanese chicken. It can be easily prepared in a rice cooker using:

  • White Jasmine rice: This long-grain rice has a light, aromatic flavor that pairs beautifully with the broth and aromatics.
  • Savory poaching broth: Use the broth from poaching the chicken instead of regular water to infuse flavor.
  • Rendered chicken fat: The rich fat, along with crispy garlic and ginger, enhances the rice’s flavor and gives it a glossy, al dente texture.
Fluffing up chicken broth rice in rice cooker

Hainanese Chicken Dipping Sauces

Three Hainan chicken dipping sauces

Hainan chicken is often accompanied by dipping sauces that enhance the dish’s flavors. Here are our top three favorites:

  • Sweet soy sauce: A simple yet potent mix of dark soy sauce and rock sugar, providing a subtle sweetness.
  • Ginger scallion sauce: This aromatic sauce features sautéed ginger, garlic, and scallions, perfect for drizzling over the chicken and rice.
  • Chili sauce: Ideal for those who enjoy a bit of heat, this sauce typically includes fresh chilies, vinegar, sugar, ginger, and garlic. We often start with Sambal as a base and customize it further.

How to Serve Hainanese Chicken Rice

Hainan chicken with rice, cucumber, dipping sauces

After poaching and breaking down the chicken, preparing the rice, and making the sauces, it’s time to assemble your meal. On a plate, arrange sliced chicken over a bed of fragrant rice and sprinkle with chicken cracklins. Garnish with sliced cucumbers and serve a cup of poaching broth for sipping. Place the three dipping sauces in ramekins for easy access. If you have extra cilantro, feel free to sprinkle it on top for added freshness.

When enjoying Hainan chicken rice, I prefer to mix all the sauces together over the rice and chicken to maximize flavor in every bite.

Tips for Cooking Juicy, Flavorful Chicken

Poached chicken added to ice bath

Here are some helpful tips for cooking Hainan chicken at home:

  • Prepare all ingredients in advance and follow a timeline for a smoother cooking experience. For example: prep ingredients, poach chicken, render fat while the chicken cooks, prepare rice, make sauces, and serve.
  • Use a hook to lift the chicken in and out of the poaching stock to avoid tearing the skin. Tongs can be cumbersome for this task.
  • Maintain the poaching stock at a maximum temperature of 170°F to ensure tender, juicy meat while allowing the seasoning to penetrate.
  • Remove the chicken once it reaches an internal temperature of 155°F in the breast. Transfer it to an ice bath until it cools to 135°F.
Hainan chicken recipe icon

Prepping Chicken

  • Remove the tail and excess fat from the 4-5 lb whole chicken and set aside.
  • Dry the chicken with paper towels.
  • Rub 2 tbsp kosher salt all over the chicken to clean. Set aside while you prepare the stock.

Poaching Stock

  • In the stock pot, add all the poaching ingredients: 4-5 lb whole chicken, 18 cups of water, 5 tbsp kosher salt, 1 tbsp whole black peppercorns, ½ cup sliced ginger, ¼ cup smashed garlic cloves, 4 scallion roots, and 1 bunch of cilantro with stems.
  • Bring to a simmer at a temperature of 170°F.
  • Hook the chicken and slowly lower it into the water, ensuring the poaching liquid enters the carcass. Position the chicken breast side up to prevent overcooking.
  • Poach the chicken until the breast measures 155°F.

Finishing Chicken and Broth

  • Remove the chicken from the poaching liquid once it reaches 155°F and place it in an ice bath until cool to the touch or at 135°F.
  • Let it dry on a cutting board for a few minutes.
  • Generously coat the chicken with 1 tbsp roasted sesame oil to prevent oxidation.
  • Strain the poaching ingredients from the liquid and reserve the stock for rice and soup.

Carving the Chicken

  • Position the chicken breast side up with the drumsticks facing you.
  • Cut between the drumstick/thigh and the breast. Bend the drumstick/thigh backward to expose the joint and cut through it to release it from the body. Repeat for the other side.
  • Separate the thigh from the leg by cutting through the joint.
  • Slice the breast meat off the bone, using the rib as a guide. Repeat on the other side.
  • Remove the wings by slicing through the joint. Cover the sliced chicken with foil or a towel to keep warm.

Rendering Chicken Fat & Frying Ginger & Garlic

  • In a small pan, combine ¼ cup chopped chicken fat and skin with enough water to barely cover them.
  • Cook over medium heat until the water boils off and the fat renders.
  • Once the skin is golden brown, transfer it to a bowl and set aside.
  • In the remaining oil, add ½ tbsp minced ginger and ½ tbsp minced garlic to fry until lightly brown.

Cooking Rice

  • Add 2 tbsp rendered chicken fat with ginger and garlic to the rice pot along with 2 cups of white Jasmine rice and ¼ tsp kosher salt. Mix well.
  • Add 2 cups of chicken stock from the reserved broth and mix again. Optionally, add a pandan leaf on top.
  • Cook rice on the Jasmine or white rice setting in your rice cooker.
  • Fluff the rice with a spatula before serving.

Ginger Scallion Sauce

  • In a food processor, combine 1 inch of ginger, 4 scallions, and 5 cloves of garlic.
  • Transfer to a sauté pan over medium heat and sauté with 6 tbsp neutral oil until aromatic.
  • Add green scallions and sauté briefly.
  • Turn off the heat and season with ½ tsp kosher salt and ⅛ tsp white pepper to taste.

Sweet Soy Sauce

  • In a small sauté pan over medium heat, combine 2 tbsp dark soy sauce, 2 tbsp crushed rock sugar, and 2 tbsp water.
  • Stir until the rock sugar dissolves.
  • Cook for 3-4 minutes until the consistency resembles light maple syrup. Remove from heat and set aside.

Chili Sauce

  • In a food processor, add ¼ cup Sambal Olek, 1 tbsp rice vinegar, ½ tsp kosher salt, ¼ tsp cane sugar, ½ inch ginger, 2 cloves garlic, and fresh chilies.
  • Process until completely blended. Adjust ingredients to taste.

Serving Hainan Chicken

  • Ladle chicken broth into a bowl and garnish with scallions.
  • On a plate, place the rice and top with sliced chicken. Sprinkle with chicken cracklins, sliced scallions, and cilantro. Add sliced cucumbers on the side.
  • Serve with ginger sauce, chili sauce, and sweet soy sauce.

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