If there were a Chinese version of marry-me chicken, this would be it! A protein-packed Hainanese Chicken Rice recipe featuring poached chicken, fragrant rice, crispy chicken skin, and three delicious dipping sauces.
Simmer chicken with aromatics (ginger, garlic, green onions) in just enough water (about 6 cups) to cover for approximately 25 minutes until cooked through. Immediately transfer the cooked chicken to an ice bath for 5 minutes to firm up the skin. Trim any extra skin from the chicken before poaching. Pat the trimmed skin dry, season lightly with salt, and pan-render on low heat until golden and crisp. In a separate pot, heat avocado and neutral oils, then sauté minced garlic, ginger, and shallots for 3–4 minutes until golden and aromatic. Add the rinsed jasmine rice to the pot, toast until glossy, then pour in the broth blend (1 cup homemade poaching broth + 1½ cups store-bought chicken bone broth). Add 1 tsp sea salt and cook until the rice is fluffy. When the rice is finished cooking, uncover and let it rest for 10 minutes before fluffing to dry slightly. For the ginger-scallion sauce: combine minced scallions, minced ginger, and ¾ tsp salt in a bowl. Heat 3 tbsp neutral oil until shimmering, pour it over the mixture, and stir. For the chili garlic sauce: mix 2 tbsp Lee Kum Kee Chili Garlic Sauce with 1 tsp lime juice, ½ tsp monkfruit (or a pinch of sugar), and 1 tbsp warm chicken broth until smooth. For the light soy dipping sauce: combine 3 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sesame oil, and 2 tbsp chicken broth. To plate: arrange the fragrant rice, top with crispy chicken skin, slice the poached chicken, generously drizzle the ginger-scallion sauce over the chicken, and serve with the prepared chili garlic and light soy dipping sauces on the side.
