Hainanese Chicken and Ginger Rice Recipe

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hainanese chicken and ginger rice recipe

This recipe unlocks the secrets of Hainanese Chicken and Ginger Rice Recipe, a beloved Southeast Asian dish. Prepare to poach a juicy chicken that practically falls off the bone while fragrant ginger infuses the fluffy rice. Don’t forget the dipping sauce – a symphony of simple flavors enhances the entire dish. We have another recipe for yellow rice and chicken recipe if you want a colorful recipe.

Preparation Time: 20 Minutes

Cooking Time: 50 Minutes

Total Time: 70 Minutes


  • Whole chicken (about 3-4 lbs)
  • 2 cups jasmine rice
  • 4 cups chicken broth
  • Two tablespoons of vegetable oil
  • Four cloves garlic, minced
  • 2 inches fresh ginger, minced
  • Salt and scallions for garnish

Nutritional Information (per serving):

  • Calories: 620
  • Protein: 35g
  • Fat: 18g
  • Carbohydrates: 75g

Instructions How to Cook Hainanese Chicken and Ginger Rice Recipe

1. Pat dry your chicken and rub it with salt. Fill a pot big enough to hold your chicken comfortably and bring it to a boil. Then, let it simmer for about 40 minutes, creating perfectly cooked chicken.

boil the chicken

2. Rinse your jasmine rice until the water runs clear. Heat some oil and sauté some aromatics – garlic and ginger – in a separate pan until they release their fragrance. Add the rinsed rice and toast it briefly before pouring in chicken broth. Cook the rice until it’s light and fluffy.

3. While the rice simmers, create a quick dipping sauce. Just combine some minced garlic and ginger with a splash of the flavorful chicken broth you used for poaching. Add a touch of soy sauce to taste, and voila!

cook the rice

4. Slice the cooked chicken and nestle it on a bed of fluffy ginger rice. Garnish with chopped scallions for a pop of color and freshness. Dive in and enjoy!

plate the rice and chicken

Hainanese Chicken and Ginger Rice FAQs

1. Question: Can I use boneless chicken instead of a whole chicken?

Answer: Sure, a whole chicken adds richness to the broth, but boneless, skinless pieces get the job done in a pinch.

2. Question: What is the best way to store leftovers?

Answer: Store cooked chicken and rice separately in airtight containers for up to 3 days. Reheat gently until steaming hot – nobody likes lukewarm leftovers!

3. Question: Is there a vegetarian alternative for this dish?

Answer: Craving a plant-based option? Swap chicken for firm tofu or a whole cauliflower (trust us, it’s delicious!). Use vegetable broth to cook the rice and poach it to keep it meat-free.

4. Question: How do I ensure the chicken stays moist?

Answer: Poach your chicken at a gentle simmer, not a rolling boil. It ensures even, tender meat that won’t dry out.

5. Question: Can I make the rice in a rice cooker?Answer: Short on time? Transfer your aromatics (garlic, ginger, etc.) with the rinsed rice to your rice cooker after sautéing your aromatics (garlic, ginger, etc.). Add chicken broth and cook according to your machine’s instructions. Easy peasy!

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