If you are looking for a dinner that is easy to make and tastes delicious, you need to try this hainanese chicken rice. It’s flavorful and can easily be made in a single pot.
Ingredients for Hainanese Chicken Rice
Before making this recipe, make sure you have all the ingredients you need. Swaps and alternatives are listed next to each ingredient.
- Sesame oil: You can use any cooking oil, but the sesame oil adds a pleasant flavor.
- Ginger: Fresh ginger is best, but the frozen or tube kind will work in a pinch.
- Garlic: Fresh or jarred will work fine for this recipe.
- Shallot: Or onion, just make sure to dice very finely.
- Jasmine rice: Or Japanese rice. Either way, make sure it’s white rice.
- Chicken broth: I use low sodium, but the regular stuff is fine as well.
- Chicken thighs: You can use skin on or skinless. I use skinless since it’s lower in saturated fat.
- Green onion: The star of the dish, I wouldn’t recommend skipping this ingredient.
For the chili sauce:
- Chili garlic sauce: You can get this at asian grocery stores near the sriracha.
- Sugar: Brown or white sugar is fine.
- Soy sauce: I use low sodium, but regular soy sauce is fine.
- Lime juice: Or lemon juice, though I prefer the taste of lime.
How to make Hainanese Chicken Rice
In a pot over medium heat, add sesame oil. Once hot, add minced garlic, grated ginger and diced shallot. Saute for several minutes or until fragrant.
Thoroughly wash rice. Drain and add to the pot along with chicken broth, chicken thighs and green onion. Bring to a boil, then cover the pot and simmer over medium-low heat for about 15 minutes.
While chicken rice is cooking, in a small bowl combine chili garlic sauce, sugar, soy sauce and lime juice. Stir until well combined. Cut the chicken into slices and serve alongside rice, cucumber and chili sauce.
Origins of hainanese chicken rice
Hainanese chicken rice is a Singaporean dish, though it is also consumed in Malaysia and Thailand. It is traditionally made using a whole chicken, utilizing the skin to add more fat and flavor to the dish. In my version, I leave out the skin because it’s high in saturated fat, but I love the traditional way as well.
Is hainanese chicken rice good for you?
Yes, this hainanese chicken rice recipe is very nutritious and low in saturated fat. One serving (including a side of cucumber) contains 34 grams of protein and it’s an excellent source of B vitamins, folate, vitamin K, iron, magnesium, potassium, selenium and zinc.
What to serve this with
I recommend serving this with cucumber. It compliments the dish really well and adds some extra nutrition and crunch to the dish. I will usually scoop up the rice, add it to the plate, then add the sliced chicken, a stalk of green onion, the chili sauce and then some sliced cucumber.
How to store the leftovers
If you have leftovers, I recommend storing them in an airtight container in the fridge. They should last about 2-3 days before going bad. When you are ready to have your leftovers, simply microwave for one minute, and then in 30 second intervals until it’s as warm as you like.
Hainanese Chicken Rice
- 1 tbsp sesame oil
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 shallot minced
- 1 cup jasmine rice washed
- 1 cup chicken broth
- 1/2 lb chicken thighs skinless
- 3 stalks green onion
- 1 cucumber sliced, optional
- 1 tbsp chili garlic sauce
- 1 tsp sugar
- 1 tbsp lime juice
- 1 tbsp soy sauce
- In a pot over medium heat, add sesame oil. Once hot, add minced garlic, grated ginger and diced shallot. Saute for several minutes or until fragrant.
- Thoroughly wash rice. Drain and add to the pot along with chicken broth, chicken thighs and green onion. Bring to a boil, then cover the pot and simmer over medium-low heat for about 15 minutes.
- While chicken rice is cooking, in a small bowl combine chili garlic sauce, sugar, soy sauce and lime juice. Stir until well combined.
- Cut the chicken into slices and serve alongside rice, cucumber and chili sauce.