Hainanese Chicken Rice Soup

Name: Hainanese Chicken Rice Soup
Cuisine: singapore
Ingredients: 1 Whole chicken (1 kg); 1.5 L Water; 2 cm Ginger (sliced); 4 Garlic cloves (crushed); 3 stalks Spring onions (chopped); 200 ml Coconut milk; 1 tsp Salt; ½ tsp White pepper; 1 cup Rice (cooked)

A recipe from singapore.

🇸🇬 singaporeBreakfastLunch

Nutrition (per serving)

520Calories

28 gProtein

45 gCarbs

20 gFat

4 gSugar

1100 mgSalt

Ingredients

1 Whole chicken (1 kg)
1.5 L Water
2 cm Ginger (sliced)
4 Garlic cloves (crushed)
3 stalks Spring onions (chopped)
200 ml Coconut milk
1 tsp Salt
½ tsp White pepper
1 cup Rice (cooked)

Method

Heat a large stockpot over medium-high and pour in the water, add the whole chicken, sliced ginger, and crushed garlic, then bring to a gentle boil, watching for bubbles, and reduce to a simmer for 45 minutes until the chicken is tender.
Remove the chicken from the pot, reserve the broth, and let the chicken cool before shredding the meat into bite-sized pieces, discarding the skin and bones.
Return the shredded chicken to the pot, add the coconut milk, salt, and white pepper, and bring the mixture back to a simmer, stirring occasionally to blend the flavors, about 10 minutes.
Meanwhile, sauté the chopped spring onions in a small pan with a splash of oil over medium heat until fragrant, about 2 minutes, then set aside.
Add the cooked rice to the soup, gently folding it in to coat the grains, and let the soup heat through for 5 minutes, ensuring the rice absorbs the broth without becoming mushy.
Serve the soup hot in bowls, garnishing each portion with the sautéed spring onions, a drizzle of sesame oil, and a sprinkle of toasted sesame seeds for added texture.