Name: Nasi Ayam Hainan (Hainanese Chicken Rice)
Prep time: 25 min
Cook time: 45 min
Total time: 80 min
Yield: 2 servings
Cuisine: Malaysian
Ingredients: 350 g Chicken Thigh, skin-on pieces if available; ¾ cup Jasmine Rice, rinsed and drained; 1 cup Chicken Stock, warm; 1½ inch Ginger, half sliced, half grated; 4 clove Garlic, minced; 1 Pandan Leaves, knotted; ½ cup Cucumber, sliced; 2 tbsp Coriander Leaves, roughly chopped; 2 Green Chili Pepper, roughly chopped; 1 tbsp Lemon Juice; 1 tbsp Soy Sauce; 1 tsp Sesame Oil; 1 tsp Sugar; 1 tsp Salt, divided; 1½ tbsp Cooking Oil

Nasi Ayam Hainan (Hainanese Chicken Rice)

1 hr 20 mintotal

1 hr 10 min hands-on10 min hands-off

Prep 25 min · Cook 45 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Poach the chicken gently with sliced ginger and part of the salt until fully cooked and no longer pink at the thickest part.
Lift out the chicken and rest it for 10 minutes. Reserve the cooking liquid if using it with the stock.
10 min
Heat the measured oil in a pot. Cook part of the garlic and grated ginger until fragrant, then add the rinsed rice and stir until lightly glossy.
Add chicken stock, pandan leaf, and remaining salt. Cook until the rice is tender, then keep covered for a few minutes before fluffing.
Blend green chili, lemon juice, sugar, a little garlic, and a spoon of the chicken cooking liquid into a bright chili sauce.
Mix soy sauce with sesame oil and a little ginger to make a quick serving sauce.
Slice the rested chicken and serve it over the fragrant rice with cucumber, coriander leaves, chili sauce, and soy-sesame sauce.

How to tell it's done

The rice should be fluffy and aromatic, the chicken moist and fully cooked, and the sauces bright but not watery.

Getting it right

Tip

Keep the poaching liquid below a rolling boil so the chicken stays tender instead of tight and dry.

What to serve it with

Serve as a complete lunch or dinner plate with extra cucumber and both sauces on the side.

Substitutions

Use boneless chicken only if needed, but reduce simmering time and check that the center is fully cooked.
If pandan leaves are unavailable, omit them rather than using a sweet artificial flavor.

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Ingredients