---
title: Hainanese Chicken Rice
servings: 4
prep time: 20 minutes
cook time: 55 minutes
source: https://mycibora.com/recipes/singapore-hainanese-chicken-rice
---

Gather @whole chicken{1.6%kg}, @jasmine rice{400%g}, @spring onion{4}, @bird's eye chili{4} and @soy sauce{2%tbsp}.

Rub the chicken cavity with salt, then stuff it with half the @ginger{60%g}, half the @garlic{8%clove} and two spring onions.

Lower the chicken into a pot of water that just covers it, bring to a bare simmer, and poach untouched for 35 minutes, turning once halfway. ~{35%minutes}

Lift the chicken straight into a bowl of ice water for 5 minutes; this firms the skin into the classic silky-jelly layer. ~{5%minutes}

Skim the fat from the poaching broth; fry the remaining garlic and ginger in it, then add the rinsed rice and toast a minute before cooking it in the broth until tender, about 20 minutes. ~{20%minutes}

Blend the chilies, remaining garlic, a squeeze of @lime{1} and a few spoonfuls of hot broth into a coarse, punchy sauce.

Chop the chicken through the bone into serving pieces and brush the skin with @sesame oil{1%tbsp} so it shines.

Plate the chicken over the rice with @cucumber{1}, chili sauce and a small dish of dark soy on the side, plus a bowl of the broth to sip.