Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Cuisine: singapore
Ingredients: 1 kg Whole chicken, about 1 kg; 150 g Rice; 4 Garlic cloves, crushed; 1 inch Ginger, sliced; 2 Spring onions, sliced; 2 tbsp Soy sauce; 1 tsp Sesame oil; 1 Cucumber, sliced; 1 tbsp Chili sauce

A recipe from singapore.

🇸🇬 singaporeComfortingKid Friendly

Nutrition (per serving)

480Calories

30 gProtein

65 gCarbs

12 gFat

3 gSugar

1100 mgSalt

Ingredients

1 kg Whole chicken, about 1 kg
150 g Rice
4 Garlic cloves, crushed
1 inch Ginger, sliced
2 Spring onions, sliced
2 tbsp Soy sauce
1 tsp Sesame oil
1 Cucumber, sliced
1 tbsp Chili sauce

Method

Fill a large pot with water and bring to a rolling boil, then carefully lower the whole chicken into the pot, ensuring it is fully submerged.
Reduce the heat to medium-low and let the chicken poach gently for 45 minutes, or until the internal temperature reaches 75°C (165°F), checking with a meat thermometer.
Meanwhile, rinse 150 g of rice until the water runs clear, then sauté the rice in a saucepan with 1 tsp of sesame oil, adding 1 cup of water and a pinch of salt, bringing it to a boil, then reducing the heat to low, covering, and simmering for 15 minutes until fluffy.
After poaching, remove the chicken from the water, let it cool slightly, then shred the meat, discarding bones and skin.
Prepare a fragrant broth by simmering 4 crushed garlic cloves, 1-inch sliced ginger, 2 sliced spring onions, and 2 tbsp soy sauce in 2 cups of water for 10 minutes, then strain to remove solids.
To serve, plate a scoop of the fluffy rice, arrange shredded chicken on top, drizzle with the warm broth, and garnish with sliced cucumber, a drizzle of chili sauce, and a sprinkle of chopped spring onions.