Table for TwoHainanese Chicken Rice
Silky poached chicken over fragrant rice cooked in stock, with chili and ginger sauces on the side.
Photo: ANNIE HATUANH / Unsplash
⏱ 60 min📶 Medium👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Bone-in chicken thighs, 2
- Jasmine rice, 1 cup
- Ginger, 6 cm piece
- Garlic, 4 cloves
- Spring onions, 3
- Pandan leaves, 2 (optional)
- Chicken stock, 1.5 L
- Red chilies, 3
- Lime, 1
- Sesame oil, 1 tsp
- Light soy sauce, 2 tbsp
- Cucumber, ½, sliced
Steps
- Bring the stock to a gentle simmer with a few ginger slices and the spring onion greens. Poach the chicken for 20–25 minutes, then plunge it into iced water.
- Fry 2 cloves of chopped garlic and some grated ginger in a little oil, add the rinsed rice and stir for a minute.
- Add 1¼ cups of the poaching stock and the pandan, cover and cook on low for 15 minutes.
- Blend the chilies with the remaining garlic, a little ginger, lime juice and a splash of stock; mix grated ginger and chopped spring onion with a spoonful of hot oil.
- Slice the chicken, drizzle with sesame oil and soy sauce, and serve with the rice, cucumber, both sauces and a small bowl of broth.
Cook it together: One poaches and slices the chicken, the other makes the rice and sauces — it is all about timing it to land at once.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
Or roll a random country and let the dice pick tonight's dinner.
