Hainanese Chicken and Rice

Have a taste of Singapore through this goof-proof dish composed of chicken infused with ginger and leeks, and delicately flavored rice.

RELATED recipe: Roast Hainanese Chicken

Serves 4 to 6

1 whole chicken
rock salt
3 to 5 slices ginger
3 to 4 stalks leeks
1 carrot, sliced into rounds
1 onion, cut in half

For the ginger-green onion sauce
1/2 cup oil
1/2 cup grated ginger
1 cup chopped green onions
salt, to taste

For the hainanese rice
2 cups uncooked jasmine rice
1 tablespoon chopped ginger
1 tablespoon cooking oil
2 cups chicken stock, add more as needed
      (reserved broth from boiling the chicken)
salt, to taste (optional)
store-bought sweet soy sauce, to serve

(Click for a step-by-step guide on How to Cook Hainanese Chicken and Rice)

1  Rinse whole chicken very well. Pat dry. Season with rock salt all over and inside the cavity.

2  Stuff cavity with ginger slices and leeks.

3  Place in a stockpot. Add carrots and onion. Season with salt.

4  Fill with water until chicken is submerged.

5  Allow to boil over medium-high heat. Heat for 35 to 45 minutes. Set aside.

6  Make the sauce: Heat oil in a saucepan. Sauté ginger and green onions for 1 minute. Season with salt. Turn off heat. Transfer to a dish; let cool.

7  Make the rice: In a pot or a rice cooker, mix uncooked rice with ginger and oil. Mix to coat. Add chicken stock and cook.

8  To assemble: Chop chicken into serving pieces. Serve with Hainanese rice, ginger-green onion sauce, and sweet soy sauce on the side.

Photography by Kai Huang |  Styling by Elaine P. Lim