Name: Must-Try Hainanese Chicken Rice recipe
Ingredients: 1 whole chicken;1 stalk spring onion;3 cloves garlic, crushed, or to taste;1 (1 inch) piece fresh ginger root;water to cover;salt to taste;5 tablespoons light soy sauce;1 ½ tablespoons white sugar, or to taste;1 tablespoon garlic oil;1 teaspoon sesame oil;3 cups uncooked rice, or more to taste;3 cloves garlic, minced, or to taste;1 (1 inch) piece ginger, crushed;salt to taste;5 red chile peppers, seeded and chopped;2 limes, juiced;3 cloves garlic;1 (1/2 inch) piece ginger;¼ teaspoon salt;1 pinch white sugar, or to taste;2 limes, juiced;3 cloves garlic;1 (1 inch) piece young ginger;⅛ teaspoon salt

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Ingredients

1 whole chicken 1 stalk spring onion 3 cloves garlic, crushed, or to taste 1 (1 inch) piece fresh ginger root water to cover salt to taste 5 tablespoons light soy sauce 1 ½ tablespoons white sugar, or to taste 1 tablespoon garlic oil 1 teaspoon sesame oil 3 cups uncooked rice, or more to taste 3 cloves garlic, minced, or to taste 1 (1 inch) piece ginger, crushed salt to taste 5 red chile peppers, seeded and chopped 2 limes, juiced 3 cloves garlic 1 (1/2 inch) piece ginger ¼ teaspoon salt 1 pinch white sugar, or to taste 2 limes, juiced 3 cloves garlic 1 (1 inch) piece young ginger ⅛ teaspoon salt

Nutrition Info

1047.2 calories carbohydrate: 129.3 g cholesterol: 149.4 mg fat: 29.9 g fiber: 3.2 g protein: 60.2 g saturatedFat: 7.5 g servingSize: - sodium: 1125.8 mg sugar: 9 g transFat: : - unsaturatedFat: : -

Directions

Trim chicken of all excess fat, reserving fat.
Place chicken, spring onion, 3 cloves crushed garlic, and one 1-inch piece ginger in a large pot. Pour in enough water to cover. Bring to a boil, reduce heat to low and simmer, skimming any scum off the surface, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
Remove chicken from the pot, reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate.
Combine soy sauce, 3 tablespoons reserved chicken broth, 1 1/2 tablespoon sugar, garlic oil, and sesame oil in a small bowl. Drizzle over chicken pieces.
Melt reserved chicken fat in a large pot over medium heat. Add rice, 3 cloves minced garlic, crushed 1-inch piece ginger, and salt, cook and stir until rice is glossy and fragrant, 2 to 3 minutes.
Pour enough reserved chicken broth into the pot to cover rice by half an inch. Cover, bring to a boil. Cook until rice is tender and liquid is absorbed, 20 to 25 minutes. Let rice sit, covered, for 5 minutes. Fluff with a fork.
Combine red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1/2-inch piece ginger, 1/4 teaspoon salt, and 1 pinch sugar in a blender, blend until garlic chile dip is smooth.
Combine juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1-inch piece ginger, and 1/8 teaspoon salt in a blender, blend until ginger dip is smooth.
Serve garlic chile and ginger dips alongside chicken and rice.

Recipe Yield

4 servings

Recipe Note

My favorite food of all time! Don't be fooled by the simple ingredients. The secret is in the broth: this is the most amazing, flavorsome Chinese chicken rice dish you've ever tried. Garnish with sliced cucumber, sprigs of spring onions, and cilantro.

Alternatives to this recipe

Must-Try Hainanese Chicken Rice