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plate of delicious Hainanese chicken rice with side of chicken broth and spicy garlic dipping sauces

Easy Hainanese Chicken Rice

Simple, few ingredients, and the umami marinade of miso paste, ginger, and garlic results in a fragrant and delectable comfort food dish that takes the flavors of chicken and rice to the moon.
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Course: Dinner, Entree, lunch, Main Course
Cuisine: Asian, Hainanese, Singaporean
Keyword: chicken stock, easy, Hainanease chicken rice, healthy, meat, poultry, Singapore chicken rice
Cook Time: 1 hour
Total Time: 1 hour
Servings: 4 people
Calories: 585kcal

Equipment

  • stock pot or Dutch oven
  • sauté pan
  • rice cooker
  • ladle

Ingredients

Marinade

  • ½ cup miso paste minced
  • 2 tbsp garlic minced
  • 3 tbsp ginger minced

Main Ingredients

  • 1 lb chicken drum and thighs bone in
  • 2 quarts water filtered drinking water - add enough to submerge the chicken
  • ½ bunch scallions keep whole
  • 2 cups jasmine rice clean and any water shaken off
  • ¾ tbsp garlic minced
  • 3¼ cups chicken stock (from the poached chicken)

Instructions

  • Marinate the chicken by mixing the marinade ingredients together well, then massaging it all over the chicken. Refrigerate overnight.
    ½ cup miso paste, 2 tbsp garlic, 3 tbsp ginger, 1 lb chicken drum and thighs
  • When ready, fill pot with water, enough to completely submerge the chicken.
    Bring it to a boil. Add the scallions to season.
    2 quarts water, ½ bunch scallions
  • In the meanwhile, trim the fat and excess skin off of the chicken and put the trims aside.
  • Now poach the chicken, with a generous amount of the marinade paste still on the chicken. Be sure the chicken is completely covered with water. Close the lid and stew for 40-60 minutes. The chicken should be completely fall apart tender from the bone when ready.
    The broth should taste simply and mildly seasoned from the miso, ginger, garlic.

Make Chicken Rice

  • Render the skin and fat in a pan. Remove the pieces when there is enough fat oils that have come out. Add a little garlic to sauté with the chicken fat.
    ¾ tbsp garlic
  • Add the rice and toss to coat the rice well. Scrape the pan a little to add more flavor.
    2 cups jasmine rice
  • Transfer rice to the rice cooker.
  • Add the chicken broth as needed.
    3¼ cups chicken stock (from the poached chicken)
  • Cook the rice in the rice cooker and when ready, fluff with a fork and let sit for another few minutes.

Serving

  • Remove the bones from the chicken before plating. Then slice the chicken into thick pieces.
  • Add the side of rice.
  • Add some dipping sauces of your choice.
  • Serve and Enjoy!

Notes

Serving Suggestions:
  • have a side of the chicken stock that was made as soup with the meal
  • use white rice for chicken rice, but you can use brown rice if you prefer
Serve with some dipping sauces.
  • chili oil sauce
  • ginger garlic salt: heat some olive oil and sauté garlic and ginger for a minute, then add sea salt
  • sweetened dark soy: add a touch of brown sugar to warmed dark soy and mix until the sugar dissolves
 

Nutrition

Nutrition Facts
Easy Hainanese Chicken Rice
Amount per Serving
Calories
585
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
5
g
Cholesterol
 
58
mg
19
%
Sodium
 
1367
mg
59
%
Potassium
 
376
mg
11
%
Carbohydrates
 
86
g
29
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
26
g
52
%
Vitamin A
 
168
IU
3
%
Vitamin C
 
4
mg
5
%
Calcium
 
81
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.