Hainan Chicken Rice is a classic dish beloved by people in Singapore and all over Asia. Served room temperature, the chicken is incredibly silky. But the rice is really the star—cooked in the broth from poaching the chicken, served with a trio of condiments.
This recipe was originally published on August 8, 2015. Since then, we’ve tested it again and added a video, better photos and directions, metric measurements, and nutrition information. We have made some minor modifications to the recipe instructions to make them clearer. Enjoy!.
Chicken rice is a beloved dish across many parts of Asia, and for good reason. This seemingly simple combination of poached chicken and rice bathed in flavorful broth is the epitome of comfort food. But describing chicken rice in a way that does it justice is an artform. The key is to highlight the textures, aromas, tastes, and emotions it evokes. With the right words, you can transport readers to a hawker stall in Singapore or Malaysia for a steaming bowl of chicken goodness.
A Brief History of Chicken Rice
To understand chicken rice, it helps to know a bit about its origins. While both Malaysia and Singapore lay claim as the inventor of the dish, its roots can be traced back to early Chinese immigrants from the Hainan province in southern China. Their traditional dish of Wenchang chicken inspired the creation of Hainanese chicken rice, which substituted easier-to-find chicken breeds. It became a cheap, nourishing meal for servants and laborers.
Over the decades chicken rice was adapted across Southeast Asia taking on local flavors and ingredients. But the basic components remain the same – poached chicken, seasoned rice cooked in chicken broth, chili sauce, cucumber garnishes, and chicken soup on the side. It’s a dish heavy with nostalgia and cultural significance across the region.
The Layered Flavors and Textures
A key to describing chicken rice is highlighting the textures and flavors Each component adds its own character
The chicken is soft and smooth, and the poaching liquid gives it a great flavor. Salt, garlic, ginger, and soy are carefully balanced to let the chicken’s natural flavor shine through.
The rice soaks up the chicken broth, becoming infused with savory flavor. Fluffy yet firm grains offer the perfect starchy complement to the chicken. Hints of pandan and garlic add nuance.
The chili sauce adds a fiery kick, and the sour heat balances out the rich flavors. A tasty mix of fresh chilies, garlic, vinegar, and spices that makes your tongue dance.
Cool, crisp cucumber slices offer reprieve between bites of chicken. They have a mild bitterness that cuts through the rich flavors and clears the palate.
A light chicken broth on the side cleanses the palate, yet adds even more chicken essence. Slices of ginger or green onions enhance the flavor.
Capturing the Dining Experience
To show how much you enjoy eating chicken rice, talk about the smells, feels, tastes, and emotions it makes you feel.
The aroma of ginger, garlic and pandan envelop you as the steaming plate is set down. Just the scent is comforting, sparking nostalgia for homecooked meals.
The first tender bite of chicken yields to your teeth, flooding your mouth with its silky texture and deep savory essence.
Fluffy rice grains cling together, saturated with chicken flavor. The starchy texture perfectly complements each bite of chicken.
A spoonful of fiery chili sauce electrifies your tastebuds, the vinegar tang cutting through the rich flavors.
Crunchy cool cucumber refreshes the palate so you can dive back in for more. Their subtle bitterness balances the meal.
Sipping the broth between bites infuses you with warmth and chicken soul. You feel nourishment seeping into your bones.
With each bite, you sink deeper into comfort, as flavors of childhood wash over you. Chicken rice is harmony in a bowl.
Capturing Emotion and Significance
For locals, chicken rice represents home and family. The dish conjures fond memories of loved ones, hawker markets, and a connection to one’s heritage. Your description should capture this sense of comfort, nostalgia and cultural belonging.
Chicken rice is “hawker food, comfort food, street food.” It’s the taste of home for generations across ethnicities.
It’s the “national dish of a nation” – symbolic of Singapore’s multicultural society. Locals feel pride and ownership over this humble meal.
This is “food that makes you travel back in time.” That first taste launches you back to childhood and simpler times.
Chicken rice warms the belly and the “heart with nostalgia and a sense of community.” This dish binds people together.
By highlighting the textures, aromas, flavors and emotions of chicken rice, your words can do justice to this iconic dish. Transport readers to cramped hawker stalls, buzzing with laughter and chatter, where chicken rice feeds the soul.
The Origins of Hainan Chicken Rice
Hainan Chicken Rice (海南鸡) originated––perhaps unsurprisingly––amongst chefs from Hainan, China, a tropical island located at the southern tip of the country.
Hainan has become a top tourist destination in China, probably due at least in part to the abundance of delicious plates of Hainanese chicken rice, not to mention the tropical beaches.
A lot of people say that these Hainanese chefs came up with the dish in Singapore, where it is the national dish.
Hainanese chicken rice has become a famous dish (thanks, Anthony Bourdain!), but it’s especially popular in South East Asian countries like Singapore, Malaysia and Thailand. There are large Chinese populations in these countries, and this dish crossed borders along with Chinese migrant workers.
Hainan Chicken Rice: Recipe Instructions
Wash the chicken clean and remember to set aside the piece of chicken fat from the back of the cavity.
Transfer the chicken to a plate and pat dry with a paper towel. Lightly rub the chicken with the salt. This will give the chicken skin a nice sheen. Set it aside.
Bring the water, along with the ginger and scallions, to a boil in a large stockpot.
Carefully lower the chicken into the boiling water, positioning the chicken breast-side up.
Now is a good time to adjust the water level so the chicken breast just pokes above the water (so you aren’t left with dry white meat).
Wait for the water to come to a boil again. Once it does, carefully lift the chicken out of the water to pour out the colder water that is trapped in the cavity. Carefully lower the chicken back into the pot.
(For more detail on this, check out our Cantonese poached chicken recipe.)
Bring the water to a boil again. When it is JUST starting to boil, turn the heat down. Keep it at barely a simmer. There should be very little movement in the water, but it also shouldn’t be still. Cover the pot, and keep the heat around the lowest setting so the liquid continues to simmer slowly.
Cook for about 30-35 minutes, roughly 10-11 minutes per pound. Depending on the size of your chicken, it may take more or less time to cook it through. (If your chicken is bigger than 3 1/2 pounds, it will cook in 40 to 50 minutes.) You can check to see if the water is bubbling slowly and not boiling too quickly, but try not to open the pot while it’s cooking.
To check if the chicken is done, stick a toothpick into the thickest part of the thigh until it touches the bone. If the juices run clear, it’s cooked through.
The chicken in this Hainanese chicken rice recipe is very similar, if not identical, to how you cook Cantonese poached chicken.
When your timer for the chicken is almost up, prepare a large ice bath. Once the chicken is cooked, carefully lift the chicken out of the pot, drain the water from the cavity and lower it into the ice bath. Take care not to break the skin.
After 15 minutes in the ice bath, drain completely and cover with clear plastic until ready to cut and serve. The ice bath stops the cooking process, locks in the juices, and gives the chicken skin better texture. Trust us.
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FAQ
What color is rice?
Here are some adjectives that can be used to describe the color of rice: White: The most common color of rice, which is pale and often associated with a clean and delicate appearance. Brown: Rice that has a slightly darker color due to the presence of the bran layer. Golden: Rice that has been cooked until it turns a rich, golden hue.
What does rice taste like?
When talking about how rice tastes, think about these words: mild: rice with a light, delicate flavor that goes well with other foods Buttery: Rice that has a rich, buttery taste, adding a touch of indulgence to any dish. Savory: Rice with a robust and savory flavor, perfect for pairing with hearty dishes.
What are some adjectives for rice?
You might also like some words related to rice (and find more here). Click words for definitions. As you’ve probably noticed, adjectives for ” rice ” are listed above. According to the algorithm that drives this website, the top 5 adjectives for “rice” are: cheap fried, low and upland, milled white, sole and wild, and foreign rough.
What is the texture of rice?
The texture of rice can vary greatly depending on the variety and cooking method. Some words that can be used to describe rice’s texture are: fluffy: rice that is light, airy, and breaks apart easily Sticky: Rice that sticks together and has a slightly chewy texture. Creamy: Rice that is soft and smooth, with a creamy consistency.
What is rough rice?
Rough rice is a type of rice that has not been milled. The uncooked rice was spread out on a baking sheet to dry. The unhusked rice grains were spread out on a large cloth to dry. The team ate the unpolished rice simply. The plain rice was served with a variety of dishes. I love to eat sweet rice with mango and sticky rice.
How do you know if a rice is crispy or gooey?
Fluffy: Perfectly cooked grains that separate easily and have a light and airy texture. Sticky: Grains that cling together, creating a pleasing chewiness. Gooey: Grains that have a sticky and slightly adhesive texture. Crispy: Rice that has been cooked until it forms a golden crust, offering a delightful crunch. 2. Color:
How do you describe chicken rice?
For the uninitiated, chicken rice is boiled chicken, served at room temperature, paired with rice that’s been cooked with chicken stock, sesame oil, ginger and garlic. People eat the chicken and rice with two sauces: dark soy sauce and a chili sauce with fresh ginger minced in it.
How would you describe rice?
Comments Section Rice is a type of grass seed. It is known for having a fairly neutral taste and is a staple in the diets of people from all over the world, it is in fact the most popular food in the world.
How would you describe the taste of chicken?
Chicken has a mild flavor that is often described as slightly savory and tender. The taste can vary depending on the cooking method and seasoning used. Raw Chicken: Has a neutral flavor, which is why it’s often marinated or seasoned before cooking.
How do you say chicken and rice?
2 syllables: “CHIK” + “uhn uhnd RYS”