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
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
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