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Hainanese Chicken and Rice
Though this dish is named for Hainan province in China, it’s popular in several Southeast Asian countries and is widely regarded as one of Singapore’s national foods. It’s a humble preparation but is exceptional when done well: ultra-tender, super-silky poached chicken served with rice cooked in a rich, fragrant chicken broth, with Indonesian sweet soy sauce (kecap manis) and additional condiments offered alongside, such as our ginger-chili dipping sauce, see following recipe. Rather than use a whole chicken, which is traditional, we use chicken breasts to keep the cooking as brief as possible. An instant thermometer is the best way to test the chicken's doneness. If you can’t find sweet soy sauce but would like to offer it for serving, you can make your own.
4
Servings
Tip
Don't use boneless, skinless chicken breasts, as both the bones and skin are needed to give the rice rich, chicken flavor. When cooking the chicken, don't allow the broth to boil or even reach a vigorous simmer; this toughens the meat. A bare simmer keeps it tender and succulent.
1½ hours
30 minutes active
Ingredients
-
2
quarts low-sodium chicken broth
-
6
medium garlic cloves, smashed and peeled, plus 4 medium garlic cloves, finely grated
Directions
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01In a large pot over medium-high, combine the broth, smashed garlic cloves, sliced ginger and peppercorns. Bring to a simmer, then fully submerge the chicken breasts, meat side down. Cover, reduce to low and cook, adjusting the heat as needed to maintain a bare simmer, until the thickest part of the breast reaches 160°F, 20 to 25 minutes.
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