Name: Hainanese Chicken Rice
Cook time: 5400 s
Total time: 5400 s
Yield: 4
Ingredients: for the The Chicken & Its Broth; chicken; Enough water to cover the chicken; Salt; Toasted sesame oil; knob ginger; scallions; garlic cloves; for the Chili Sauce; Thumb of ginger; garlic cloves; sesame oil; reserved chicken broth; Salt to taste; brown sugar; long red chilies; Juice of lime; for the The Rice; Reserved chicken skin; garlic cloves; shallot; Thumb of ginger; jasmine rice; reserved chicken broth

Zachary Neman

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Or otherwise known as @cheffinwithzach. I would describe myself as both a nerd and foodie. I graduated college with a bachelor's degree in computer science (Yes, I could have coded the website myself, but I was lazy. My true passion is cooking (eating too, of course), and I decided to pursue all things food instead of entering the tech world.

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This is the national dish of Singapore and is known for its flavorful chicken and fragrant rice. The chicken is simmered in a light broth and then massaged with toasted sesame oil for added flavor. The rice is cooked with aromatics and chicken skin for a deliciously rich taste. It is served with a chili sauce for a perfect balance of flavors.

Hainanese Chicken Rice

Start off by removing some of the excess skin on the chicken–I removed it at the bottom of the breasts that hang over the cavity and as much as I could from the back. Very finely mince and set aside.

Cover the chicken everywhere in salt and give it a massage all over to exfoliate the skin. Rinse it off under the faucet in your sink then place in a deep pot. Add enough cold water to just cover the entire bird. Set over high heat.

In the meantime, prepare the aromatics: slice scallions into 3 even-length pieces, and thinly slice ginger; keep the garlic cloves skin on and whole.

If the water is boiling, turn it down to a simmer. Skim anything that might float to the surface of the chicken. Continue doing so until no more rises to the top and the water is clean. Season with salt to taste, then add the aromatics and let simmer for another hour.

When finished, remove the chicken from the water and optionally dunk it into ice water to keep the skin tight. Pour and rub toasted sesame all over the chicken and set aside while preparing the rest of the dish.

Thinly slice ginger against the grain. Add to a blender or food processor with all other ingredients and blend until fully broken down but still very slightly chunky. It should have the same consistency as Sambal Oelek.

Wash and drain jasmine rice until the water runs clear. Let sit for 20 minutes, then drain the water one more time.

Prepare aromatics: very finely dice shallots, finely mince garlic and ginger.

Add the chicken skin to a pot over medium-low heat. Cook down while occasionally stirring until the skin is crispy and its fat is rendered. Turn the heat up to medium high and add the shallots, garlic, and ginger. Add a pinch of salt and sauté until lightly golden.

Add in the rice and sauté for a few more minutes to toast it. Add in the broth, bring to a boil, and cover. Simmer over low for 20 minutes.

When the rice finishes cooking, do not remove the cover. Cut the heat and let sit for another 10 minutes.