A comforting and aromatic soup made from the classic Hainanese chicken rice, featuring tender poached chicken, fragrant rice, and a clear, flavorful broth.
20 min prep
60 min cook
4 servings
450 kcal/serving
Ingredients
1 whole chicken (about 3 lbs / 1.4 kg)
2 tablespoons sesame oil
1 tablespoon salt
1 tablespoon ginger, sliced
4 cloves garlic, smashed
2 stalks lemongrass, bruised
6 cups water
1 cup jasmine rice, rinsed
2 tablespoons chicken fat or vegetable oil
2 shallots, thinly sliced
1 teaspoon sugar
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
Cilantro and sliced green onions for garnish
Instructions
Rub the chicken with sesame oil and salt, inside and out. Stuff the cavity with ginger slices, garlic, and lemongrass.
In a large pot, bring 6 cups of water to a boil. Add the chicken, breast side down. Reduce heat to low, cover, and simmer for 30 minutes. Turn off heat and let the chicken sit in the broth for another 15 minutes.
Remove the chicken from the pot and plunge into an ice bath to stop cooking. Reserve the broth. Once cool, shred or chop the chicken into bite-sized pieces, discarding skin and bones if desired.
In a separate pot, heat chicken fat or oil over medium heat. Add shallots and cook until translucent. Add the rinsed rice and stir for 2 minutes. Add 2 cups of the reserved broth, sugar, light soy sauce, and dark soy sauce. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until rice is tender.
Strain the remaining broth through a fine-mesh sieve into a clean pot. Bring to a simmer and season with salt to taste.
To serve, place a portion of rice in each bowl, top with shredded chicken, and ladle hot broth over. Garnish with cilantro and green onions.
Tips
For extra flavor, toast the rice with ginger and garlic before adding liquid.
Serve with chili sauce and ginger-scallion oil on the side.
Leftover soup can be stored in the refrigerator for up to 3 days.