Name: Hainanese Chicken Rice recipe
Ingredients: 1 (3 pound) whole chicken;salt to taste;water to cover;1 onion, halved (skin on);8 cloves garlic, peeled;1 (1 inch) piece fresh ginger, sliced;salt and ground white pepper to taste;3 cups long-grain white rice;5 cloves garlic, sliced;1 (1/2 inch) piece fresh ginger, sliced;2 teaspoons oil;5 pandan leaves, knotted;3 fresh red chile peppers, halved and seeded;1 lime, juiced, or as needed;4 cloves garlic, peeled;1 slice fresh ginger;10 leaves lettuce, or as desired;1 cucumber, peeled and sliced;1 tomato, sliced;1 tablespoon light soy sauce;1 teaspoon sesame oil

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Ingredients

1 (3 pound) whole chicken salt to taste water to cover 1 onion, halved (skin on) 8 cloves garlic, peeled 1 (1 inch) piece fresh ginger, sliced salt and ground white pepper to taste 3 cups long-grain white rice 5 cloves garlic, sliced 1 (1/2 inch) piece fresh ginger, sliced 2 teaspoons oil 5 pandan leaves, knotted 3 fresh red chile peppers, halved and seeded 1 lime, juiced, or as needed 4 cloves garlic, peeled 1 slice fresh ginger 10 leaves lettuce, or as desired 1 cucumber, peeled and sliced 1 tomato, sliced 1 tablespoon light soy sauce 1 teaspoon sesame oil

Nutrition Info

520.7 calories carbohydrate: 64.5 g cholesterol: 72.7 mg fat: 15.2 g fiber: 2.5 g protein: 29.4 g saturatedFat: 4 g servingSize: - sodium: 231 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Directions

Remove fat from the chicken and reserve it for later use. Season chicken, inside and out, with salt.
Bring a large pot of water to a boil, add chicken, onion, 8 garlic cloves, sliced 1-inch piece ginger, salt, and white pepper. Bring liquid back to a boil, reduce heat, and simmer until chicken is fully cooked, 20 to 25 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Carefully remove chicken and plunge into a large bowl of ice water until cooled. Remove chicken, dry, and cut chicken into bite-size pieces. Strain chicken broth and reserve liquid.
Wash and drain rice.
Heat reserved chicken fat in a skillet over medium heat, cook and stir 5 sliced garlic cloves and sliced 1/2-inch piece ginger until fragrant, about 1 minute. Add rice and oil, cook and stir until rice is coated in oil. Pour in enough reserved chicken broth to cook rice, about 6 cups. Add pandan leaves. Cover skillet and cook rice until tender and broth is absorbed, 20 to 30 minutes.
Pound red chile peppers using a mortar and pestle, adding a small amount of salt, until peppers transform into a fine paste. Stir enough lime juice into paste to make smooth, transfer to a serving dish.
Pound 4 garlic cloves and 1 slice ginger using a mortar and pestle until paste is formed, transfer to a separate serving dish.
Place lettuce leaves on a serving plate and arrange cucumber slices and tomatoes around dish. Place the chicken pieces in the center. Mix soy sauce and sesame oil together in a bowl, pour over chicken. Serve a bowl of reserved chicken broth on the side with a bowl of rice and the 2 dipping sauces.

Recipe Yield

8 servings

Recipe Note

This is a popular Chinese dish in Singapore and Malaysia.

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