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Tender Singapore Hainanese Chicken Rice Recipe Easy Homemade Jasmine Rice Meal

Singapore Hainanese chicken rice - featured image
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A tender and flavorful Singapore Hainanese chicken rice recipe featuring poached chicken and fragrant jasmine rice cooked in aromatic broth. This easy homemade meal is perfect for family dinners and gatherings.

Ingredients

  • Whole chicken (about 3-4 lbs / 1.4-1.8 kg) – Fresh, preferably free-range
  • Jasmine rice (2 cups / 360 g) – Rinsed until water runs clear
  • Ginger (3-inch piece) – Sliced thinly for broth and minced for rice
  • Garlic (6 cloves) – Crushed for broth and minced for rice
  • Spring onions (3 stalks) – Split for poaching, finely chopped for garnish
  • Salt (2 tsp) – For seasoning chicken and rice
  • Sesame oil (1 tbsp) – Adds nutty aroma to rice
  • Vegetable oil (2 tbsp) – For sautéing garlic and ginger in rice
  • Cucumber slices – For serving
  • Soy sauce and chili sauce – For dipping, adjust to taste

Instructions

  1. Prepare the chicken broth: In a large pot, place the whole chicken and cover with about 10 cups (2.4 L) cold water. Add sliced ginger, crushed garlic, and split spring onions. Bring to a gentle boil over medium heat, then reduce to low and simmer for 40-45 minutes. Skim off foam or impurities.
  2. Check the chicken doneness by piercing the thickest part of the thigh; juices should run clear. Remove chicken with a slotted spoon or tongs and plunge into an ice bath to stop cooking and keep skin tender.
  3. Strain the broth through a fine mesh sieve to remove aromatics and impurities. Reserve the broth for cooking rice.
  4. Rinse jasmine rice under cold water until water runs clear. In a saucepan, heat vegetable oil over medium heat. Add minced garlic and ginger, sauté until fragrant (1-2 minutes). Add rinsed rice and stir to coat grains.
  5. Pour in 2 1/2 cups (600 ml) reserved chicken broth and add salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat and let sit covered for 10 minutes to steam.
  6. Remove chicken from ice bath, pat dry, and chop into bite-sized pieces or slices. Drizzle with sesame oil.
  7. Prepare dipping sauces by mixing soy sauce with a splash of broth and a pinch of sugar. Serve chili sauce or sambal on the side.
  8. Plate the chicken over jasmine rice, garnish with chopped spring onions and cucumber slices.

Notes

Do not rush poaching; keep heat low for tender chicken. Use ice bath immediately after poaching to keep skin silky. Rinse jasmine rice thoroughly to remove starch and ensure fluffiness. Avoid lifting lid while rice cooks to trap steam. Reserved broth can be used for soups or stir-fries. For gluten-free, substitute soy sauce with tamari. Adding pandan leaves to rice adds a subtle floral aroma.

Nutrition

Keywords: Hainanese chicken rice, Singapore chicken rice, jasmine rice, poached chicken, easy chicken recipe, homemade chicken rice

Find it online: https://flurpchef.com/tender-singapore-hainanese-chicken-rice-recipe-easy-homemade-jasmine-rice-meal/