Recipes

Hainan Chicken with Rice and Two Sauces

Name: Hainan Chicken with Rice and Two Sauces
Total time: 140 min
Ingredients: One 6- to 7-pound chicken; 6 large scallions, coarsely chopped; One 3-inch piece of fresh ginger, thinly sliced; 2 tablespoons vegetable oil; 1 1/2 cups long-grain white rice, rinsed; 2 garlic cloves, minced; 2 1/4 cups chicken stock or low-sodium broth; Salt

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This delicately scented dish, one of Peter Ting's childhood favorites, gets its name from the Chinese island of Hainan; it's popular in Malaysia and Singapore too. Ting is obsessed with perfecting the bold scallion and chile dipping sauces that accompany it.Plus: F&W's Chicken Cooking Guide

By Peter Ting

Updated on June 16, 2016

Hainan Chicken with Rice and Two Sauces — Photo: © John Kernick

Active Time:

45 mins

Total Time:

2 hrs 20 mins

Yield:

8

Ingredients

One 6- to 7-pound chicken
6 large scallions, coarsely chopped
One 3-inch piece of fresh ginger, thinly sliced
2 tablespoons vegetable oil
1 1/2 cups long-grain white rice, rinsed
2 garlic cloves, minced
2 1/4 cups chicken stock or low-sodium broth
Salt

Directions

Set the chicken in a large pot, breast side down, and cover with water. Add the scallions and ginger and bring to a boil. Simmer over low heat for 20 minutes, skimming occasionally. Turn the chicken breast side up and simmer for an additional 40 minutes. Remove from the heat, cover and let stand for 1 hour, until cooked through.
Meanwhile, in a medium saucepan, heat the oil. Stir in the rice and garlic and cook over moderately high heat until fragrant, about 2 minutes. Add the stock and bring to a boil. Cover, reduce the heat to low and cook for about 13 minutes, until the rice is tender and the stock has been absorbed. Remove from the heat and let stand, covered, for 5 minutes. Fluff the rice and season it with salt. Cover and keep warm.
Transfer the chicken to a work surface. Reserve the stock for another use. Discard the chicken skin and remove the meat from the bones. Slice the chicken into thin strips. Arrange the chicken on a platter and serve with the rice.

Serve With

Chile Dipping Sauce and Scallion Dipping Sauce.

Suggested Pairing

This dish needs a crisp white with enough complexity to stand up to its spicy sauces, like a Mâcon white (from just north of Beaujolais) or a Beaujolais Villages Blanc.