Hainanese Chicken Rice is a fragrant, silky poached chicken dish served over savory garlic-ginger rice and paired with bold dipping sauces. This comforting Chinese chicken rice recipe delivers juicy meat, aromatic rice cooked in rich broth, and classic chili sauce for a balanced, deeply satisfying meal.
Course: Main / Lunch / Dinner
Origin: Hainan Chinese recipe, popularized in Hainan Island and Southeast Asia (Singapore & Malaysia)
This authentic Hainanese chicken rice recipe has been one of my favorite dishes since childhood, and is beloved for its simplicity and flavors. The chicken is gently poached for tender texture, while the rice absorbs chicken fat, garlic, and ginger for unbeatable flavor. It’s a one-pot style comfort meal that feels both humble and luxurious — making it one of the most popular Chinese poached chicken dishes in the world.
Why This Hainanese Chicken Rice Is So Popular
This traditional Hainan chicken rice recipe (海南鸡饭) stands out because it transforms simple ingredients into something extraordinary. Unlike roasted chicken dishes, this poached chicken method keeps the meat incredibly moist. The rice, cooked in chicken broth and aromatics, becomes the true star.
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This dish is also naturally dairy-free and easily adaptable for gluten-free diets, making it accessible for many households.
Recipe for 4 Servings
INGREDIENTS FOR HAINANESE CHICKEN RICE
Whole chicken – fresh, high-quality chicken for best texture
Fresh ginger – sliced and minced for broth and sauce
Garlic – crushed and minced
Scallions – for broth and garnish
Jasmine rice – long-grain fragrant rice
Chicken fat or oil – for toasting rice
Salt – for seasoning
White pepper – mild heat
Sesame oil – optional for aroma
Cucumber – sliced for serving
Fresh cilantro, tomato– garnish
- For chili sauce:
Fresh red chilies, garlic, ginger, rice vinegar, sugar, salt - For ginger scallion sauce:
Minced ginger, scallions, neutral oil, salt - For dark soy drizzle (optional):
Light soy sauce, sesame oil, sugar
HOW TO MAKE HAINANESE CHICKEN RICE
- Clean the chicken and trim excess fat. Reserve fat for cooking the rice.
- Bring a large pot of water to a gentle boil with sliced ginger and scallions.
- Submerge the whole chicken, lower to a simmer, and poach gently until cooked through.
- Remove the chicken and immediately place in an ice bath to tighten the skin and lock in juices.
- Strain and reserve the chicken broth.
- Render reserved chicken fat in a pan, then sauté minced garlic and ginger until fragrant.
- Add rinsed jasmine rice and toast lightly.
- Transfer rice to a rice cooker or pot and cook with reserved chicken broth.
- Prepare chili sauce by blending chilies, garlic, ginger, vinegar, sugar, and salt.
- Prepare ginger scallion sauce by pouring hot oil over minced ginger and scallions.
- Chop chicken into serving pieces.
- Serve chicken over aromatic rice with sauces, cucumber slices and tomato garnish for color.
DIETARY INFORMATION
Dairy-Free
Gluten-Free (if using gluten-free soy sauce)
Nut-Free
Low-Calorie option available (use skinless chicken breast and reduce rice portion)
Vegetarian/Vegan substitution:
Replace chicken with poached firm tofu or soy-based mock chicken. Use vegetable broth instead of chicken broth and coconut oil instead of chicken fat.
Authentic Hainanese Chicken Rice (Easy Chinese Poached Chicken Recipe)
Ingredients
- 1 whole chicken 3–4 lbs
- 8 cups water
- 1 thumb-sized ginger sliced
- 4 scallions
- 2 cups jasmine rice
- 2 tbsp reserved chicken fat or neutral oil
- 3 cloves garlic minced
- 1 tsp salt
- ½ tsp white pepper
- 1 cucumber sliced
- cilantro and tomato wedges optional garnish
Chili Sauce:
- 2 red chilies
- 2 cloves garlic
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp sugar
- Pinch salt
Ginger Scallion Sauce:
- 2 tbsp minced ginger
- 3 tbsp chopped scallions
- 3 tbsp hot neutral oil
- ½ tsp salt
Instructions
- Bring water, ginger, and scallions to boil.
- Add whole chicken and simmer gently for 45–50 minutes.
- Transfer chicken to ice bath; cool and set aside.
- Strain broth and reserve.
- Render chicken fat and sauté garlic.
- Add rice and toast.
- Cook rice with 3 cups reserved broth.
- Blend chili sauce ingredients.
- Pour hot oil over ginger scallion mixture.
- Chop chicken and serve over rice with sauces and cucumber. Garnish with tomato wedges and cilantro.
Notes
Calories: 520
Total Fat: 18g (23% DV)
Saturated Fat: 4g (20% DV)
Cholesterol: 120mg (40% DV)
Sodium: 680mg (30% DV)
Total Carbohydrates: 55g (20% DV)
Dietary Fiber: 2g (7% DV)
Sugars: 3g
Protein: 36g (72% DV)
Iron: 15% DV
Recipe Tips
• Do not boil the chicken aggressively — gentle poaching ensures silky texture.
• Shock in ice bath for authentic bouncy skin.
• Rice tastes best when cooked in real chicken broth.
• Sauces can be made ahead and refrigerated for 3 days.
• Leftovers store well for up to 3 days.
Serving Ideas
Serve with:
• Chinese clear soup made from reserved broth
• Stir-fried bok choy with garlic
• Pickled vegetables
• Chinese tea eggs
• Light cucumber salad
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.
