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Hainanese Chicken and Rice

Succulent and tender poached chicken served alongside a flavorful ginger infused rice and spicy chili sauce. The cooking method keeps the chicken tender and juicy.


This was the manner in which a Chinese chef had prepared his chicken the first had this Hainan dish at a local hotel restaurant that featured cultural fairs every year. This was one of their signature dishes during their Singapore event.

Posted By: Deirdre K Todd
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Prep Time: 30 minutes | Cook Time: 2 hours | Ready In: 2 hours 30 minutes
Ingredients: Print   Add to cart
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3-4 lb. whole fryer
1 TB Shaoxing wine
1 TB Aloha shoyu
salt as needed
4-inch piece ginger, ¼-inch slices, crushed
4 stalks green onions, tied into a knot
4 cloves garlic, crushed
1 large onion, quartered
8-10 c. water as needed
iced water bath as needed
1-2 tsp. sesame seed oil
Garnish: ½ c. cilantro leaves, 1 Japanese cucumber (seedless), thinly sliced, slivers
2 TB vegetable oil
3 shallots, finely minced
2 cloves garlic, finely minced
1 TB ginger, peeled, finely minced
2 c. long-grain rice, washed, drained
3 c. reserved chicken poaching broth
1/2 tsp. sesame seed oil
1 tsp. salt
Chili Sauce:
4 cloves garlic
1-inch ginger, peeled
2 TB reserved chicken poaching broth
2 TB chili garlic paste
2 TB sriracha chili sauce
2 tsp. palm sugar
1 tsp. salt
1 tsp. rice wine vinegar

Cooking Process:

Rinse chicken well. Rub chicken inside with Shaoxing wine and soy sauce. Generously season chicken with salt inside and outside. Stuff chicken with ginger, green onion and garlic.


In a large saucepot large enough to fit the whole chicken; place water and onion. Bring to a rapid boil. Turn heat off; place chicken breast side down into water. Water should completely cover chicken by 1-2 inches. Cover; allow chicken to stand in water 30 minutes. Turn chicken over. Turn heat back on; bring back to a boil, then turn heat off. Allow chicken to stand in water an additional 30 minutes. Immediately transfer chicken into iced water bath for 5 minutes. Remove ginger, green onion and garlic from cavity of chicken and return to chicken poaching liquid. Turn heat back on; simmer. When chicken has cooled; remove from ice water bath. Rub chicken with sesame oil. Debone chicken for service; leaving skin intact. Place bones into poaching liquid. Bring to a rapid boil; boil 15-20 minutes to reduce. Strain broth; measure out 3 cups and 2 TB for rice and sauce. Reserve remaining broth for future use.


In a large sauce pan over medium high heat; warm oil. Stir fry shallots, ginger and garlic. Stir in rice until well coated with oil. Transfer into a rice cooker with chicken poaching broth, sesame seed oil and salt. Cook as directed.


In a blender or food processor; combine all sauce ingredients. Process until smooth.

how to serve:

For service: Garnish chicken platter with cucumber and cilantro. Serve with bowls of rice and individual dishes of chili sauce. Serves 6-8.