Hainanese Chicken Rice, Weeknight Version (43g Protein)

Jump to recipe ↓

Hainanese chicken rice is poached chicken, rice cooked in the poaching broth, and a sharp chili-ginger sauce. This weeknight version uses chicken breast and delivers about 43 grams of protein per serving, with the rice adding a few grams on top.

The usual complaint with poached breast is that it turns out dry and stringy. The method below fixes that with a gentle simmer, a covered rest off the heat, and an ice bath. The meat comes out tender and juicy, and you get a pot of flavorful broth and rice out of the same effort.

Plan on about 1 hour 10 minutes, most of it hands off. The chicken poaches while the rice cooks, and the sauce takes five minutes.

Why this works

Boiling chicken breast hard tightens the muscle fibers and squeezes out moisture. Bringing the water to a boil, adding the chicken, then switching the heat off and covering the pot cooks it gently with residual heat. A quick dunk in ice water stops the cooking, firms the surface, and gives the slices that smooth, slippery texture this dish is known for. The rice is fried briefly in chicken fat and aromatics, then cooked in the poaching broth, which is why it tastes so much richer than plain steamed rice.

Ingredient notes

Chicken breast, about 1.5 lb (680g), skinless and boneless. Pick breasts of similar thickness. If one is much thicker than the others, butterfly it or pound it lightly so everything finishes at the same time. Skin-on bone-in thighs are the traditional choice, but they bring far less protein per serving.

Jasmine rice is the right grain here. Rinse it until the water runs mostly clear, otherwise the rice turns gluey. Chicken fat is traditional for frying the rice. If you have no skin to render, use 1 tablespoon of neutral oil plus a teaspoon of sesame oil.

For the sauce, fresh red chilies and fresh ginger matter. Jarred ginger paste tastes flat. Dark soy (or a mix of regular soy and a pinch of brown sugar) is for drizzling, and it is optional.

For another Singapore-style chicken dish with a different flavor, try the ayam pongteh. If you want a rice bowl that comes together in minutes, my oyakodon is the faster option, and the soto ayam makes good use of leftover poaching broth.

Hainanese Chicken Rice, Weeknight Version

Gently poached chicken breast, ginger garlic rice cooked in the poaching broth, and a fresh chili ginger sauce. About 43 grams of protein a serving.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Calories: 540

Ingredients Method

Ingredients

  

• 1.5 lb boneless skinless chicken breast about 680g, 4 breasts of similar thickness
• 8 cups water for poaching
• 4 slices fresh ginger plus 2 tbsp finely grated ginger, divided
• 3 scallions whites only, cut into pieces
• 1.5 tsp salt for the poaching water
• 1.5 cups jasmine rice rinsed until water runs mostly clear
• 1 tbsp neutral oil or rendered chicken fat
• 1 tsp sesame oil
• 4 cloves garlic minced
• 2 fresh red chilies seeded for milder sauce
• 2 tbsp lime juice
• 2 tbsp chicken broth from the pot, for the sauce
• 1 cucumber sliced, for serving
• 1 tbsp dark soy sauce optional, for drizzling

Method

 

1. Bring the water to a boil in a large pot with the ginger slices, scallion whites, and salt. Add the chicken, making sure it is fully submerged. Return to a gentle boil for 1 minute, then turn off the heat, cover, and let stand for 22 to 25 minutes, until a thermometer in the thickest part reads 160°F (71°C).
2. Transfer the chicken to a bowl of ice water for 5 minutes, then drain and pat dry. Rub with the sesame oil and set aside. Strain the broth and keep it hot.
3. Heat the oil in a medium pot over medium heat. Cook the garlic and half of the grated ginger for 1 minute until fragrant. Add the rinsed rice and stir for 2 minutes to coat the grains.
4. Pour in 2 1/4 cups of the hot broth. Bring to a simmer, cover with a tight lid, reduce the heat to low, and cook for 15 minutes. Turn off the heat and rest, covered, for 10 minutes.
5. Blend the chilies, remaining grated ginger, lime juice, and 2 tablespoons of broth into a coarse sauce, with a pinch of salt to taste.
6. Slice the chicken against the grain. Serve over the rice with cucumber, the chili ginger sauce, and a drizzle of dark soy if you like.

Tips and storage

Check doneness without cutting into the meat if you can. A thermometer in the thickest part should read 160°F (71°C) after the rest, and it will climb a few degrees more as the meat sits. If the center is still pink, return the chicken to the hot broth, cover, and wait another 5 minutes.

Save the broth. Strained and seasoned with salt, it makes a very good soup with a few greens and some of the cucumber. Leftover chicken and rice keep in the fridge for up to 3 days, stored separately. Reheat the rice with a splash of water in the microwave and eat the chicken cold or lightly warmed in broth, rather than microwaving it dry. The sauce keeps for 4 days in a jar.