Hainan Chicken Rice (Quick Poached Version) 海南雞飯

A classic Southeast Asian dish featuring tender poached chicken served over fragrant jasmine rice cooked in chicken stock and ginger. The quick version uses efficient poaching to maintain juicy meat while building deep flavor. Served with ginger-scallion sauce, soy sauce, and fresh vegetable garnish.

Nutrition (per serving)

Ingredients

• 1.2kg Whole chicken
• 2 cm Ginger, sliced
• 3 stalk Scallion, white part
• 1tsp Salt
• 1.5 cup Jasmine rice
• 2 cup Chicken stock
• 1tbsp Sesame oil
• 0.5 cm Ginger, finely minced
• 3 stalk Scallion, finely chopped
• 2tbsp Neutral oil
• 1tbsp Light soy sauce
• 1 whole Cucumber
• 1 handful Fresh cilantro

Steps

1. Bring a large pot of water to boil with ginger slices and scallion white parts. Season with salt.
2. Submerge whole chicken into boiling water. Reduce heat to medium and poach for 12-15 minutes until cooked through, turning halfway.
3. Remove chicken and set aside. Reserve 2 cups of poaching liquid for rice cooking.
4. Rinse jasmine rice and add to a rice cooker or pot with reserved chicken stock and sesame oil.
5. Cook rice according to standard ratio (1 rice to 1.3 liquid) until fluffy, about 15 minutes.
6. While rice cooks, prepare ginger-scallion sauce by heating neutral oil until fragrant, then pouring over minced ginger and chopped scallion. Mix in light soy sauce.
7. Slice poached chicken into serving pieces. Slice cucumber into rounds and roughly chop cilantro.
8. Arrange fluffy rice on serving plates, top with sliced chicken, cucumber, and cilantro. Serve ginger-scallion sauce on the side.

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