# Hainanese Chicken Rice

Hainanese Chicken Rice is a super flavorful and delicious dish featuring poached chicken, fragrant rice cooked in chicken fat, and a savory broth.

- Cuisine: Chinese
- Category: Soup
- Language: en

## Ingredients

- chicken thighs
- salt
- green onion
- ginger
- garlic
- soy sauce
- sesame oil
- rice
- duck fat
- dark soy sauce
- light soy sauce
- oyster sauce
- sugar
- neutral oil
- gai lan

## Instructions

1. Remove the skin from the chicken thighs and save it for later.
2. Rub the chicken with salt to make the skin super soft.
3. Rinse the salted chicken off.
4. Separate the chicken off the bone.
5. Add chicken bones and chicken thighs to a pot.
6. Pour water into the pot to cover the chicken and bones.
7. Add green onion, ginger, garlic, and a splash of soy sauce to the pot.
8. Let the chicken and broth cook for about 10 minutes.
9. Remove the chicken from the pot and rinse it under cold water to stop the cooking.
10. Lightly brush the cooked chicken with sesame oil.
11. Wash the rice until the water runs clear.
12. Add duck fat to a pot and render the chicken skin saved from earlier until it gets crispy.
13. Remove the crispy chicken skin from the pot.
14. Lower the heat and add minced garlic, onion, and ginger to the pot with the rendered fat.
15. Add the washed rice to the pot and toast it for a couple of minutes.
16. Add an equal part of chicken broth to the rice.
17. Cover the pot and let the rice cook as you normally would.
18. For the first sauce, mix green onion, ginger, and salt in a small bowl.
19. Pour sizzling neutral oil over the green onion, ginger, and salt mixture.
20. For the second sauce, combine dark soy sauce, light soy sauce, oyster sauce, sugar, and chicken broth in a separate bowl.
21. Optionally, blanch some gai lan in boiling water.
22. Transfer the blanched gai lan to an ice bath to keep it crispy.
23. Chop up the crispy chicken skin.
24. Slice the cooked chicken.
25. Place green onions and chopped crispy chicken skin into a small bowl or mould.
26. Add cooked rice on top of the green onions and crispy chicken skin in the mould.
27. Invert the rice mould onto a plate.
28. Arrange sliced chicken next to the rice.
29. Add blanched gai lan next to the rice and chicken.
30. Drizzle the ginger and green onion sauce over the chicken.
31. Drizzle the dark soy sauce mixture over the chicken.

## Equipment

- pot
- cutting board
- knife
- strainer
- ladle
- bowl
- plate
- wok
- measuring cup

## Tips

- No part of the chicken is wasted in this dish.
- Rubbing chicken with salt ensures super soft skin.
- Rinsing chicken under cold water stops the cooking.
- Using an ice bath for blanched gai lan keeps it crispy.

## Source

- Original video: https://www.instagram.com/reel/C-K2Fwpts-e/?utm_source=ig_web_copy_link
- Recipe page: https://www.cliprecipe.com/recipe/8db7cb3c-e8a6-44bf-82bd-a750b8f73c83
- Extracted: 2025-07-16

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