Chinese · Dinner
Poached Chicken with Ginger Garlic Rice
Hainanese Chicken Rice
Poached chicken served over fragrant ginger and garlic rice with a trio of dipping sauces, the national dish of Singapore and one of the most celebrated chicken dishes in the world.
$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
680Calories
42gProtein
24gFat
68gCarbs
4gSugar
2gFiber
1020mgSodium
105mgChol
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Instructions
1
Prep
Rinse 300g jasmine rice. Finely mince 2 garlic cloves and grate 1 tsp fresh ginger. Finely grate 40g fresh ginger for sauce. Roughly chop 4 red chillies. Slice 1 cucumber thinly. Tie 4 spring onion stalks in a knot. Slice 10 ginger slices. Blend chilli sauce ingredients until smooth. Mix soy sauce ingredients together.
2
Boil
Bring 2 litres water, 10 ginger slices, spring onion knot, and 1.5 tsp salt to a boil over high heat. Add both chicken legs, return to boil, reduce to lowest heat, poach 30–35 minutes until cooked through. Remove chicken, plunge into iced water 5 minutes. Reserve poaching stock.
3
Saute
Heat 2 tsp neutral oil in a saucepan over medium heat. Stir-fry minced garlic and grated ginger 30 seconds until fragrant. Add rinsed rice, toss 1 minute to coat. Pour in 400ml reserved poaching stock and 1 tsp sesame oil.
4
Boil
Bring rice mixture to boil over high heat. Cover tightly, reduce to lowest heat, cook 12 minutes until liquid absorbs. Rest covered 10 minutes off heat.
5
Finish
Heat 4 tbsp neutral oil in a small pan until smoking. Pour over 40g grated ginger, add 1 tsp salt, stir. Slice poached chicken through the bone.
6
Plate
Divide fragrant rice between two plates and mound. Arrange sliced chicken over rice on each plate. Place ginger sauce, chilli sauce, and soy dipping sauce in small bowls alongside. Garnish each plate with sliced cucumber. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 large bone-in chicken legs
- 50g (1.8 oz) fresh ginger
- 4 scallions
- 2.5 tsp fine sea salt
- 2 litres (8 1/2 cups) water
- 300g (10.6 oz) jasmine rice
- 2 garlic cloves
- 1 tsp sesame oil
- 6 tsp neutral oil
- 4 fresh red chillies
- 2 tsp lime juice
- 2 tsp sugar
- 4 tbsp light soy sauce
- 1 medium cucumber