Malaysian Hainanese Chicken Rice

Ingredients

• 1 whole chicken (1.5kg) or 4 chicken legs
• 1 thumb ginger, sliced
• 6 garlic cloves
• 3 spring onions
• Salt
• 2 cups jasmine rice
• 2 tbsp chicken fat or oil
• For dip: chilli, garlic, ginger, lime juice
• Cucumber and coriander to serve

Instructions

1. Poach the chicken with the ginger, garlic, spring onion and salt in just-covered water for 30-40 minutes until just cooked.
2. Lift out and shock in cold water, then chop.
3. Skim 1 tbsp fat from the broth and use it to fry the rice with minced ginger and garlic.
4. Cook the rice in the chicken broth for 18 minutes.
5. Blend the chilli dip ingredients.
6. Serve sliced chicken over the rice with cucumber and dip.

Serving suggestions

• Drizzle the chicken with a little soy and sesame oil.

Storage & reheating

Components keep 2 days.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions