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  • Hainanese Chicken Rice (Simple Recipe) | 海南雞飯  Hǎinán jī fàn

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Hainanese Chicken Rice is a dish that originated from the beautiful Hainan Island of Southern China.

Also commonly known as Chicken Rice  it's a great dish that feeds the entire family with lots of meat from the whole chicken, plus a generous amount of delicious soup stock.

Did you know?  Chicken rice is very popular in Southeast Asia, and it's actually Singapore's national dish!  Usually the recipes call for chilling the chicken in a bath of ice water after cooking, but I prefer to do the skin tightening in the beginning so the chicken can be served HOT.


When cooking chicken rice, I recommend splurging and buying an organic chicken if you can.  I've used regular chickens before too, but the organic chickens give you a really nice clean tasting soup (less gamey).

Tip:
  Don't throw the soup stock away.  Remove the ginger, garlic, and strain the fat (if desired).  I like to freeze the stock for my next batch of chicken rice.  If you cook your rice in the soup stock (instead of water), the flavors and fat from the soup make the rice plump and tasty.    Check out my blog post for tips & tricks on how to store & save the soup stock.


Ingredients:

Chicken (ingredients for the soup pot) 
  • 1 whole chicken
  • 8 - 10 cloves of garlic, peeled
  • ginger cut into 4-5 slices
  • 1 Tbsp. kosher salt

The Rice
  • white rice 
  • chicken stock (optional)
  • 2 cloves of garlic, peeled & lightly smashed
  • 1 slice of ginger

Green Onion garnish
  • 1 bunch of green onions, chopped
  • olive oil
  • sea salt (I like using Maldon Sea Salt Flakes here)

Ready in Total Time:  1 hr. 30 min.

Prep Time = 30 min. 
Cook Time = 60 min.*  
Water for Boiling the Chicken:  I'm using an 8 qt. stainless steel pot from Calphalon.  I find that filling this pot about 65% full with filtered water will allow for enough room to fully cover the chicken when it's immersed for boiling.  Adjust the water and salt accordingly depending on your pot size.  (Note:  If you're in the market for a new stock pot, I recommend the one I have.  It comes with a pasta & steamer basket + it has a glass lid so you can see your food's cooking progress without having to lift the lid.)



Preparation:


For the full preparation method and instructions, watch my YouTube video tutorial here. 

* Cook Time (~30 min. active, 30 min. inactive cooking):
  1. Boil and blanch the chicken for 1 - 2 minutes, then remove and rinse with cold water.
  2. Reboil the chicken for 30 minutes (soft boil).
  3. Turn the heat off and set the entire pot aside and let sit covered for 30 minutes.

peel the garlic & slice the ginger
exfoliate the chicken
an exfoliated chicken is a happy chicken : )
prepare your sauces

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