Nasi Ayam (Hainanese Chicken Rice)

6 steps. Take it one step at a time.

1. 01

   Clean the chicken thoroughly

   Clean the chicken thoroughly. Rub the skin with salt to remove impurities, then rinse. Stuff the cavity with half of the ginger slices, half of the garlic cloves, and a bunch of spring onions.

2. 02

   Place the chicken

   Place the chicken in a large pot and cover with water. Bring to a boil, then immediately reduce heat to a very low simmer. Cover and poach for about 30-40 minutes or until the internal temperature reaches 165°F (74°C).

   40 min
3. 03

   Prepare a large bowl

   Prepare a large bowl with ice water. Once the chicken is cooked, carefully remove it from the pot and submerge it in the ice bath for 5-10 minutes. Reserve the poaching liquid (chicken broth) for the rice, soup, and sauces.

   10 min
4. 04

   Heat a little oil or chicken fat

   In a pot or rice cooker, heat a little oil or chicken fat. Sauté the remaining minced garlic and ginger until fragrant. Add the washed jasmine rice and stir to coat. Pour in the reserved chicken broth (use the standard water-to-rice ratio, usually 1:1.5), add the pandan leaves, and a pinch of salt. Cook until the rice is tender and fragrant.

   20 min
5. 05

   For the chili sauce

   For the chili sauce: Blend the red chilies, 2 cloves of garlic, a small piece of ginger, lime juice, a teaspoon of sugar, and 2 tablespoons of the chicken broth until smooth.

6. 06

   Carve the chicken

   Carve the chicken into bite-sized pieces. Brush the skin with a mixture of sesame oil and soy sauce. Serve the chicken on a platter with sliced cucumber, accompanied by the fragrant rice and a small bowl of the remaining hot chicken broth seasoned with salt and white pepper.