# Hainanese Chicken

This is an easy-to-make Hainanese Chicken recipe that gives 3 servings.

- Servings: 3 servings
- Total time: 30 min
- Cuisine: Chinese
- Category: Dinner
- Language: en

## Ingredients

- 3 Bone-in, Skin on Chicken thighs
- 6 Cups Water
- 3 crushed garlic cloves
- 1 inch Ginger
- Scallion whites
- to taste Salt
- 2 Chicken bouillon cubes
- 5 Cloves peeled garlic
- 1.5 inch peeled ginger
- 1 Cup washed rice
- 1.5 tbsp ginger garlic mince
- 2 tbsp sliced greens of the scallions

## Instructions

1. Trim off the excess fat from the chicken thighs and keep it for later.
2. Add chicken to a pot and add enough water to completely cover it.
3. Add ginger, 3 crushed garlic cloves, scallion whites, and some of the greens.
4. Add salt to taste.
5. Add 2 chicken bouillon cubes.
6. Stir and bring it to a boil.
7. Cover it, drop the heat to medium low, and cook for 30 minutes.
8. Add 5 peeled garlic cloves and 1.5-2 inches of peeled ginger to a food processor and process till it's minced.
9. Add chicken skins to a cold pan and set the heat to medium.
10. This will allow the fat to render fully and crisp up properly.
11. Take the crispy skin off and add 1 cup of washed rice and 1.5 tbsp of ginger garlic mince.
12. Cook for a bit till slightly toasted and add it to a rice cooker.
13. Add broth from the pot and cook it.
14. Add the remaining ginger garlic, a pinch of salt, and 2 tbsp of sliced greens of the scallions in a bowl.
15. Add heated oil over it and mix.
16. Take the cooked chicken out, let it rest and cool down before taking the bones out and slicing it.
17. Strain the broth and add it to a serving bowl.
18. Add chicken skin crumbles and green onions in a bowl followed with the cooked rice.
19. Smash it down and flip onto the plate to serve.
20. Add sliced chicken and it's ready to eat.

## Equipment

- Pot
- food processor
- Pan
- Rice cooker
- bowl

## Tips

- Trimming off the excess fat from the chicken thighs and rendering it will allow the fat to render fully and crisp up properly, adding extra flavor to the dish.
- Adding the remaining ginger garlic, a pinch of salt, sliced greens of the scallions, and heated oil over it takes the dish to the next level.
- Allow the chicken to rest and cool down before taking the bones out and slicing it for better texture and easier handling.
- Straining the broth before serving ensures a clear and flavorful broth.
- Smashing down the cooked rice with chicken skin crumbles and green onions onto the plate helps create a uniform and appealing presentation for serving, mimicking a traditional Hainanese chicken rice plating style with a flavorful base

## Source

- Original video: https://www.facebook.com/share/r/19MgdFjTT5/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/282d9a09-6cdf-4c37-8369-5d126cc54f82
- Extracted: 2025-06-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt