Rice Medium

Hainanese Chicken Rice (Poached Chicken on Fragrant Rice)

Quick answer

Total time: 65 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Hainanese chicken rice is the signature dish of Singapore and Malaysia, built on the deceptively simple technique of poaching bone-in chicken thighs in water seasoned with ginger and scallion at a consistently gentle temperature, then using the resulting broth to cook the rice.

The temperature during poaching is the defining variable: the water must stay at a bare tremble rather than a rolling boil to keep the muscle fibers relaxed and the meat silky rather than fibrous or dry. For the rice, garlic and ginger are sauteed in oil or rendered chicken fat until fragrant, then raw jasmine rice joins the pot and the strained poaching broth replaces plain water for cooking. A spoonful of additional chicken fat stirred in before the lid goes on gives the finished rice a glossy sheen and noticeably richer aroma. The poached chicken is cooled, sliced across the grain to show a smooth, tender cross-section, and arranged alongside fresh cucumber slices that add a crisp, refreshing contrast to the soft meat. Two condiments accompany the dish and define its character: a chili-ginger sauce that provides heat and brightness, and a thick, dark soy sauce that contributes deep, caramel-like sweetness. Despite relying on few ingredients, the dish rewards careful attention to poaching temperature and broth management at every stage.

Ingredients

servings

IngredientAmountUnit

chicken thigh800 gg

jasmine rice2 cupcup

ginger30 gg

garlic20 gg

scallion2 eaea

cucumber1 eaea

chicken broth900 mlml

soy sauce2 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Rub 800 g chicken thighs evenly with 1 teaspoon salt, rest for 5 minutes, then rinse under cold water.

Pat the surface dry so the poaching liquid stays clear and the seasoning does not make the broth overly salty.
2

Control

Place the chicken, 30 g ginger, and 2 scallions in a pot, then add enough water to cover.

Keep the heat low and hold the liquid around 70 C, with only a faint tremble rather than active bubbling.
3

Heat

Poach the chicken for 25 minutes, then pierce the thickest part and check that the juices run clear.

If they look cloudy or pink, cook 3 minutes longer at a time, stopping before the meat tightens and dries.
4

Step

Remove the chicken and cool it for 10 minutes so the juices settle before slicing.

Strain the poaching broth through a fine sieve, measure 900 ml for the rice, and add a little water only if the amount is short.
5

Control

Rinse 2 cups jasmine rice until the water runs clear.

Heat 1 tablespoon oil, saute 20 g minced garlic and sliced ginger over medium heat for 1 minute, then add rice, broth, and a little chicken fat if available before cooking.
6

Finish

Slice the cooled chicken against the grain into 0.5 cm pieces, and cut the seeded cucumber diagonally into 3 mm slices.

Spoon the rice into bowls, arrange chicken and cucumber on top, and serve with 2 tablespoons soy sauce and chili sauce.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Hainanese Chicken Rice adopts gentle poaching at a bare simmer to produce a silky texture.
Finish cue: Slice the cooled chicken against the grain into 0.5 cm pieces, and cut the seeded cucumber diagonally into 3 mm slices.

Cooking decision evidence

Calculated Charim data and applicable official cooking and food safety guidance.

This recipe

65min, 8 ingredients

Category median

40min, 8 ingredients

Based on 309 recipes

Official cooking and safety guidance

Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-08-03

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