Name: Hainanese Chicken Rice
Prep time: 30 min
Total time: 1 h 20 min
Yield: Makes: 4 to 6 servings
Cuisine: China
Ingredients: Chili sauce; 2 large cucumbers, peeled and sliced; Chopped green onions, to garnish; Sweet soy sauce; 2 teaspoons soy sauce; 2 cups (400 g) jasmine or other long-grain rice, rinsed in several changes of water until the water runs clear; ½ teaspoon fine sea salt or soy sauce, or to taste; 1 bunch fresh cilantro/coriander leaves, leaves; 1 tablespoon fine sea salt; 1 (3½ pounds/1.8 kg) whole chicken, trimmed of fat (reserve the fat); 4-inch (10-cm) knob fresh ginger, peeled and sliced into coins; 3 green onions, trimmed; 8 cups (2 l) water; 1½ tablespoons minced garlic (4 medium cloves); 1 tablespoon minced fresh ginger; 2 tablespoons vegetable oil; 2 teaspoons sesame oil; 1 tablespoon finely chopped shallot; Ginger sauce; ½ cup shredded lettuce or cabbage; 1 teaspoon fine sea salt; 2 pandan leaves tied together into a knot; 3 cups (720 ml) chicken stock; 1 cup (240 ml) water; 2 cups (480 ml) reserved chicken stock

Preparation info

Makes:
4 to 6
servings

Difficulty
Medium
Ready in
1 hr 20

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Hainanese chicken rice is a very popular dish in Singapore and Malaysia. In Thailand, a similar dish is called khao man gai. It is deceptively simple and relies heavily on the main ingredient—chicken. The key is to purchase good quality chicken. Organic is good, as is air-chilled chicken. Air-chilled chicken has drier skin and it’s not injected with saline.