Hainan Chicken Rice is a classic dish beloved by people in Singapore and all over Asia. Served room temperature, the chicken is incredibly silky. But the rice is really the star—cooked in the broth from poaching the chicken, served with a trio of condiments.
This recipe was originally published on August 8, 2015. We have since re-tested and updated it with a video, clearer photos and instructions, metric measurements, and nutrition info. We have made some minor modifications to the recipe instructions to make them clearer. Enjoy!.
Chicken rice is a beloved dish across many parts of Asia, and for good reason. This seemingly simple combination of poached chicken and rice bathed in flavorful broth is the epitome of comfort food. But describing chicken rice in a way that does it justice is an artform. The key is to highlight the textures, aromas, tastes, and emotions it evokes. With the right words, you can transport readers to a hawker stall in Singapore or Malaysia for a steaming bowl of chicken goodness.
A Brief History of Chicken Rice
To understand chicken rice, it helps to know a bit about its origins. While both Malaysia and Singapore lay claim as the inventor of the dish, its roots can be traced back to early Chinese immigrants from the Hainan province in southern China. Their traditional dish of Wenchang chicken inspired the creation of Hainanese chicken rice, which substituted easier-to-find chicken breeds. It became a cheap, nourishing meal for servants and laborers.
As time went on, chicken rice was changed to fit the tastes and ingredients of Southeast Asia. But the main parts are still the same: chicken poached in chicken broth, seasoned rice cooked in chicken broth, chili sauce, cucumber slices, and chicken soup on the side. This dish holds a lot of cultural and nostalgic value in the area.
The Layered Flavors and Textures
One important thing to remember when talking about chicken rice is to focus on the different tastes and textures.
The chicken is tender and silky, steeped in the flavor of the poaching liquid Carefully balaced seasons of salt, garlic, ginger and soy allow the natural chicken essence to sing
The chicken broth soaks into the rice, giving it a savory taste. The fluffy but firm grains go well with the chicken because they are starchy. Hints of pandan and garlic add nuance.
The chili sauce provides a fiery kick, its tangy heat balancing the rich flavors. Fresh chilies, garlic, vinegar and spices make a concoction that dances on your tongue.
Cool, crisp cucumber slices offer reprieve between bites of chicken. They have a mild bitterness that cuts through the rich flavors and clears the palate.
A light chicken broth on the side cleanses the palate, yet adds even more chicken essence. Slices of ginger or green onions enhance the flavor.
Capturing the Dining Experience
To convey the joy of eating chicken rice, focus on the aromas, textures, tastes and emotions it evokes.
The aroma of ginger, garlic and pandan envelop you as the steaming plate is set down. Just the scent is comforting, sparking nostalgia for homecooked meals.
The first tender bite of chicken yields to your teeth, flooding your mouth with its silky texture and deep savory essence.
Fluffy rice grains cling together, saturated with chicken flavor. The starchy texture perfectly complements each bite of chicken.
A spoonful of fiery chili sauce electrifies your tastebuds, the vinegar tang cutting through the rich flavors.
Crunchy cool cucumber refreshes the palate so you can dive back in for more. Their subtle bitterness balances the meal.
Sipping the broth between bites infuses you with warmth and chicken soul. You feel nourishment seeping into your bones.
With each bite, you sink deeper into comfort, as flavors of childhood wash over you. Chicken rice is harmony in a bowl.
Capturing Emotion and Significance
For locals, chicken rice represents home and family. The dish conjures fond memories of loved ones, hawker markets, and a connection to one’s heritage. Your description should capture this sense of comfort, nostalgia and cultural belonging.
Chicken rice is “hawker food, comfort food, street food.” It’s the taste of home for generations across ethnicities.
It’s the “national dish of a nation” – symbolic of Singapore’s multicultural society. Locals feel pride and ownership over this humble meal.
This is “food that makes you travel back in time.” That first taste launches you back to childhood and simpler times.
Chicken rice warms the belly and the “heart with nostalgia and a sense of community.” This dish binds people together.
By highlighting the textures, aromas, flavors and emotions of chicken rice, your words can do justice to this iconic dish. Transport readers to cramped hawker stalls, buzzing with laughter and chatter, where chicken rice feeds the soul.
The Origins of Hainan Chicken Rice
It’s not a surprise that Hainan Chicken Rice (恷南頡) came from chefs in Hainan, China, a tropical island at the very southern tip of the country.
Hainan is one of the most popular places for Chinese tourists to visit, likely in part because there is so much delicious Hainanese chicken rice and beautiful beaches.
Many say that the dish was actually invented by these Hainanese chefs in the country of Singapore, where it is the national dish.
Hainanese chicken rice has become a famous dish (thanks, Anthony Bourdain!), but it’s especially popular in South East Asian countries like Singapore, Malaysia and Thailand. There are large Chinese populations in these countries, and this dish crossed borders along with Chinese migrant workers.
Hainan Chicken Rice: Recipe Instructions
Wash the chicken clean and remember to set aside the piece of chicken fat from the back of the cavity.
Transfer the chicken to a plate and pat dry with a paper towel. Lightly rub the chicken with the salt. This will give the chicken skin a nice sheen. Set it aside.
Bring the water, along with the ginger and scallions, to a boil in a large stockpot.
Carefully lower the chicken into the boiling water, positioning the chicken breast-side up.
Now is a good time to raise the water level so that the chicken breast just sticks out of the water. This will keep the white meat from drying out.
Wait for the water to come to a boil again. Once it does, carefully lift the chicken out of the water to pour out the colder water that is trapped in the cavity. Carefully lower the chicken back into the pot.
(For more detail on this, check out our Cantonese poached chicken recipe.)
Bring the water to a boil again. When it is JUST starting to boil, turn the heat down. Keep it at barely a simmer. There should be very little movement in the water, but it also shouldn’t be still. Cover the pot, and keep the heat around the lowest setting so the liquid continues to simmer slowly.
Cook for about 30-35 minutes, roughly 10-11 minutes per pound. Depending on the size of your chicken, it may take more or less time to cook it through. (If you have a chicken larger than 3 1/2 pounds, it will take more like 40-50 minutes to cook.) You can check to make sure the water is bubbling slowly/gently and not boiling too vigorously, but try to avoid uncovering the pot while it’s cooking.
To check if the chicken is done, stick a toothpick into the thickest part of the thigh until it touches the bone. If the juices run clear, it’s cooked through.
The chicken in this Hainanese chicken rice recipe is very similar, if not identical, to how you cook Cantonese poached chicken.
When your timer for the chicken is almost up, prepare a large ice bath. Once the chicken is cooked, carefully lift the chicken out of the pot, drain the water from the cavity and lower it into the ice bath. Take care not to break the skin.
After 15 minutes in the ice bath, drain completely and cover with clear plastic until ready to cut and serve. The ice bath stops the cooking process, locks in the juices, and gives the chicken skin better texture. Trust us.
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FAQ
How do you describe chicken rice?
For the uninitiated, chicken rice is boiled chicken, served at room temperature, paired with rice that’s been cooked with chicken stock, sesame oil, ginger and garlic. The chicken and rice are eaten with 2 sauces, dark soy sauce and a chili sauce that’s been flavoured with freshly minced ginger.
How would you describe rice?
Comments Section Rice is a type of grass seed. It’s said to have a neutral flavor, and people from all over the world eat it every day. In fact, it’s the most popular food in the world.
How would you describe the taste of chicken?
Chicken has a mild flavor that is often described as slightly savory and tender. The taste can vary depending on the cooking method and seasoning used. Raw Chicken: Has a neutral flavor, which is why it’s often marinated or seasoned before cooking.
How do you say chicken and rice?
2 syllables: “CHIK” + “uhn uhnd RYS”
What color is rice?
You can use the following words to describe the color of rice: white: the most common color of rice, it is pale and often gives food a clean, delicate look. Brown: Rice that has a slightly darker color due to the presence of the bran layer. Golden: Rice that has been cooked until it turns a rich, golden hue.
What does rice taste like?
Consider these adjectives when describing the taste of rice: Mild: Rice with a subtle, delicate flavor that complements other ingredients. Buttery: Rice that has a rich, buttery taste, adding a touch of indulgence to any dish. Savory: Rice with a robust and savory flavor, perfect for pairing with hearty dishes.
What are some adjectives for rice?
You might also like some words related to rice (and find more here). Click words for definitions. As you’ve probably noticed, adjectives for ” rice ” are listed above. According to the algorithm that drives this website, the top 5 adjectives for “rice” are: cheap fried, low and upland, milled white, sole and wild, and foreign rough.
What is the texture of rice?
The texture of rice can vary greatly depending on the variety and cooking method. Here are some adjectives that can be used to describe the texture of rice: Fluffy: Rice that is light, airy, and separates easily. Sticky: Rice that sticks together and has a slightly chewy texture. Creamy: Rice that is soft and smooth, with a creamy consistency.
What is rough rice?
Rough rice is a type of rice that has not been milled. The uncooked rice was spread out on a baking sheet to dry. The unhusked rice grains were spread out on a large cloth to dry. The team ate the unpolished rice simply. The plain rice was served with a variety of dishes. I love to eat sweet rice with mango and sticky rice.
How do you know if a rice is crispy or gooey?
Fluffy: Perfectly cooked grains that separate easily and have a light and airy texture. Sticky: Grains that cling together, creating a pleasing chewiness. Gooey: Grains that have a sticky and slightly adhesive texture. Crispy: Rice that has been cooked until it forms a golden crust, offering a delightful crunch. 2. Color: