Entrée: China – 海南鸡饭 ▶ Hainan Ji Fan (Hainanese Chicken Rice)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Additional 20 min

Total 1 hr 45 min

Ingredients

1 whole chicken (about 3–4 lb / 1.4–1.8 kg), giblets removed
1 1 / 2 tbsp kosher salt (for rubbing chicken)
2 tbsp vegetable oil or chicken fat
8–12 cups water (2–3 liters) (enough to fully submerge chicken for poaching)
6–8 slices fresh ginger (about 1–1 1 / 4 inch / 2–3 cm pieces)
4–5 scallions (white and light green parts), halved
2 pandan leaves (optional) or 2 bay leaves
2 cups jasmine rice, rinsed until water runs clear and drained
3 tbsp chicken fat or vegetable oil (for rice)
3 cups reserved chicken stock (from poaching) plus extra as needed
1 tsp salt (for cooking rice) plus to taste
1 cucumber, thinly sliced (for serving)
Fresh cilantro or coriander leaves (for garnish)
Ice and cold water (for an ice bath)
Ginger-Scallion Oil Sauce:
3 tbsp fresh ginger, finely grated
4 scallions, finely sliced (white and green parts separated if desired)
1 / 2 tsp salt
4–5 tbsp neutral oil (heated until very hot)
Chili-Garlic Sauce:
6–8 red chilies (adjust for heat) or 3 red bird’s eye chilies plus 3 red long chilies
3 cloves garlic
1 tsp grated ginger
1 tbsp lime juice or white vinegar
1 tsp sugar
1 / 2 tsp salt
1–2 tbsp reserved chicken stock or water (to loosen)
Soy Dipping Sauce:
2 tbsp light soy sauce
1 tsp dark soy sauce (for color, optional)
1 tsp toasted sesame oil (optional)

Instructions

Prepare the chicken: Pat the chicken dry. Rub the skin and cavity all over with kosher salt and rinse briefly if desired; pat dry again. Stuff the cavity with ginger slices and halved scallions and, if using, a pandan leaf. Tie the legs together with kitchen twine if available for even cooking.
Poach the chicken: Place the chicken in a large pot and cover with cold water (about 2–3 liters) until fully submerged. Add the extra ginger slices, scallion halves and pandan/bay leaves to the water. Bring to a gentle simmer over medium heat. Once it reaches a gentle simmer (small bubbles rising, not a rolling boil), reduce heat to low so the surface barely moves. Poach gently for 30–40 minutes depending on size (a 1.5 kg chicken ~30–35 min). To check doneness, pierce the thickest part of thigh—juices should run clear or a thermometer should read about 74°C / 165°F in the thigh.
Ice bath and resting: While the chicken is poaching, prepare a large bowl with ice and cold water. When poaching is complete, immediately transfer the chicken to the ice bath for 8–12 minutes to stop cooking and tighten the skin. After the ice bath, lift chicken from water and let drain and rest at room temperature for 10–15 minutes. For glossy skin, rub a little sesame oil on the skin before carving.
Reserve and clarify the stock: Strain the poaching liquid through a fine sieve or cheesecloth into a bowl or pot and discard solids. Skim fat if desired. This is your chicken stock—set aside 3 cups for cooking rice and save extra for serving as soup.
Prepare the rice: Heat 3 tablespoons chicken fat or vegetable oil in a saucepan over medium heat. Add 2–3 tablespoons grated ginger and 2 smashed garlic cloves (optional) and sauté briefly until fragrant (about 30–45 seconds). Add the drained jasmine rice and stir to coat and toast lightly for 1–2 minutes.
Cook the rice: Add 3 cups reserved chicken stock and 1 teaspoon salt (adjust to taste). Add a pandan leaf if you like. Bring to a boil, then reduce heat to low, cover tightly and simmer for 12–15 minutes until liquid is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.
Make the ginger-scallion oil sauce: Place the grated ginger, finely sliced scallions and 1/2 tsp salt in a heatproof bowl. Heat 4–5 tablespoons neutral oil until very hot (almost smoking). Carefully pour the hot oil over the ginger and scallions to release aroma and mellow raw bite. Stir and set aside.
Make the chili-garlic sauce: In a blender or mortar and pestle, combine chilies, garlic, grated ginger, lime juice (or vinegar), sugar and salt. Pulse until relatively smooth, adding 1–2 tablespoons reserved warm chicken stock to loosen to a saucy consistency. Adjust sugar, salt and lime to balance heat and acidity.
Make the soy dipping sauce: Mix light soy sauce, dark soy (if using) and sesame oil. Keep this simple savory sauce on the side.
Carve the chicken: Place the rested chicken on a cutting board. Remove twine, separate the legs, thighs, wings and then slice the breast meat against the grain into bite-sized pieces. Arrange skin-on pieces on a platter. For a traditional presentation keep pieces intact (halves, quarters) then slice.
Warm the reserved stock for soup: Reheat remaining strained stock, adjust seasoning with salt, and serve as a light clear soup alongside the rice and chicken. Add sliced scallions or cilantro if desired.
Serve: Plate fragrant chicken rice with a few slices of cucumber, fresh cilantro, and small dishes of ginger-scallion oil, chili-garlic sauce and soy dipping sauce. Spoon some hot chicken oil over the sliced chicken for extra gloss and flavor if desired.
Notes and tips: - Poach gently—vigorous boiling will make the skin and meat tough. - The rice is the hallmark: toasty aromatics and cooking with rich chicken stock give it depth. - If you don’t have pandan, a bay leaf or extra ginger will work. - Adjust chilies and salt to taste; prepare sauces ahead and refrigerate for up to 3 days.