Hainan Chicken Rice
Easy Hainan chicken rice with tangy pickle, fragrant rice, two dips and soup. Family style serving and make-ahead tips.
My dad grew up in Malaysia, and this was his signature dish. Even though it is Chinese in origin, you can only find it in Malaysian or Singaporean restaurants. Hainan Island is off the southern coast of China. A lot of Hainanese Chinese emigrated to Malaysia and Singapore and brought their cuisine with them. This dish has been modified for the Western kitchen and into a healthier version (the original version uses chicken fat).
Submitted by: Mabel Menard from Chicago, IL
Yield: 4
- Steam or poach lightly seasoned chicken, cool before slicing to keep it moist.
- Flavor the rice by sautéing ginger and garlic in oil, then cook with chicken broth and rest before fluffing.
- Make the sweet pickle a day ahead, serve family style with the two simple dips and a clear mustard green soup.
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Frequently Asked Questions
What is Hainan chicken rice?
Hainan chicken rice is a simple dish of gently cooked chicken served with fragrant rice, a light soup, tangy quick-pickles and dipping sauces. It comes from Hainanese Chinese cooks who adapted the recipe in Malaysia and Singapore.
How should I cook the chicken so it stays juicy?
Rub the chicken with salt and steam or poach it gently skin side up until just cooked. For halved breasts follow the recipe time of about 15 minutes, or use an instant-read thermometer and remove at 165 F (74 C). Let the chicken cool to room temperature before slicing to lock in moisture.
How do I make the rice flavorful like the recipe says?
Heat oil, sauté ginger paste and mashed garlic until fragrant, then stir in rinsed basmati until slightly translucent. Add chicken broth (about 1 cup rice to 1 2/3 cups broth), simmer covered 15 minutes, then turn off the heat and let the pot sit tightly covered 15 minutes before fluffing.
Can I use a whole chicken or thighs instead of breasts?
Yes. A whole chicken or bone-in thighs work well and add extra flavor to the broth. Increase cooking time: poach a whole 3 to 4 pound bird 30 to 40 minutes or until internal temp hits 165 F (74 C). Use a thermometer and adjust for size.
How long do the sweet pickles need to sit and how long do they keep?
The cucumber and carrot pickles need at least 24 hours in the fridge for good flavor. Stored in an airtight container they will keep 5 to 7 days chilled. Drain before using as a bed for the chicken.
Can I make this ahead and how should I reheat leftovers?
Yes. Make the pickles and sauces ahead. Cooked rice and chicken store separately in airtight containers for 3 to 4 days. Reheat rice with a splash of broth in a covered pan or microwave. Reheat chicken gently by steaming or in a low oven, or serve at room temperature. If reheating, bring chicken to 165 F (74 C).
What are quick swaps for the oils and how can I reduce fat?
Use a neutral oil like canola or vegetable instead of peanut if needed. To reduce fat, use skinless chicken or trim visible fat and use less oil when sautéing rice and mixing the ginger scallion dip. The original Hainanese version uses rendered chicken fat, which you can skip for a leaner dish.
What is Hainan chicken rice?
Hainan chicken rice is a simple dish of gently cooked chicken served with fragrant rice, a light soup, tangy quick-pickles and dipping sauces. It comes from Hainanese Chinese cooks who adapted the recipe in Malaysia and Singapore.
How should I cook the chicken so it stays juicy?
Rub the chicken with salt and steam or poach it gently skin side up until just cooked. For halved breasts follow the recipe time of about 15 minutes, or use an instant-read thermometer and remove at 165 F (74 C). Let the chicken cool to room temperature before slicing to lock in moisture.
How do I make the rice flavorful like the recipe says?
Heat oil, sauté ginger paste and mashed garlic until fragrant, then stir in rinsed basmati until slightly translucent. Add chicken broth (about 1 cup rice to 1 2/3 cups broth), simmer covered 15 minutes, then turn off the heat and let the pot sit tightly covered 15 minutes before fluffing.
Can I use a whole chicken or thighs instead of breasts?
Yes. A whole chicken or bone-in thighs work well and add extra flavor to the broth. Increase cooking time: poach a whole 3 to 4 pound bird 30 to 40 minutes or until internal temp hits 165 F (74 C). Use a thermometer and adjust for size.
How long do the sweet pickles need to sit and how long do they keep?
The cucumber and carrot pickles need at least 24 hours in the fridge for good flavor. Stored in an airtight container they will keep 5 to 7 days chilled. Drain before using as a bed for the chicken.
Can I make this ahead and how should I reheat leftovers?
Yes. Make the pickles and sauces ahead. Cooked rice and chicken store separately in airtight containers for 3 to 4 days. Reheat rice with a splash of broth in a covered pan or microwave. Reheat chicken gently by steaming or in a low oven, or serve at room temperature. If reheating, bring chicken to 165 F (74 C).
What are quick swaps for the oils and how can I reduce fat?
Use a neutral oil like canola or vegetable instead of peanut if needed. To reduce fat, use skinless chicken or trim visible fat and use less oil when sautéing rice and mixing the ginger scallion dip. The original Hainanese version uses rendered chicken fat, which you can skip for a leaner dish.
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