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Welcome to the ultimate guide to making the iconic Hainanese Chicken Rice! This isn't just a meal; it's a culinary experience revered across Southeast Asia. We'll show you how to achieve that perfectly tender, "velvet" poached chicken and the unbelievably fragrant, savory rice cooked in rich chicken stock and fat.

Forget dry chicken and bland rice — this recipe guarantees a plate of pure comfort food, complete with three essential dipping sauces: the fiery chili, the aromatic ginger-scallion oil, and the sweet-salty soy dressing.

Get ready to master this classic dish and impress everyone you cook for!

Join me on my F1 2025 75th Year cooking journey as we explore the flavors of the world! This week, we're in Azerbaijan for Round 18 FORMULA 1 F1 Singapore GRAND PRIX Prix 2025 race.

What you'll learn in this video:
The essential salt-rub technique for silky-smooth chicken skin.
How to get that perfectly "poached" chicken texture using residual heat.
The secret to the incredibly fragrant, flavorful rice (hint: it's all about the aromatics and chicken fat!).
Recipes for all three traditional dipping sauces.

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Recipe: Hainanese Chicken Rice (Hawker-Style)

This recipe focuses on the main components and key sauces.
Yields: 4-6 servings Prep Time: 25 minutes Cook Time: 45-60 minutes

I. The Chicken & Broth
1 Whole Chicken (approx. 3-4 lbs / 1.4 - 1.8 kg) Organs removed. Room temperature is best.
2-3 Tbsp Sea Salt For rubbing the chicken skin.
4-inch knob Ginger 1/2 for the broth, 1/2 for sauces.
1 - 2 large bunches Scallions (Green Onions) Roots/whites for the broth, greens for garnish/sauce.
6 - 8 cloves Garlic Lightly crushed.
3-4 quarts / 3-4 liters Approx. of Water / Low-Sodium Chicken Broth, eEnough to cover the chicken.
1 - 2 Tbsp Sesame Oil For rubbing the cooked chicken.
1 - 2 tsp turmeric, depends on the size of the chicken.
For the ice bath. Ice, Water, and Large bowl

II. The Fragrant Chicken Rice
2 cups Jasmine Rice Rinsed until water runs clear.
2-4 Tbsp Reserved Chicken Fat Rendered from the chicken trimmings.
2 Tbsp Ginger, finely minced.
4 cloves Garlic, finely minced.
2 ½ cups Chicken Broth (from poaching). Ratio is slightly more liquid than usual for rice.
Sea Salt, to taste. Taste the broth first, as it may already be salty enough.
Pandan Leaves (Optional) 1-2 Tied in a knot, for extra fragrance.

III. Essential Dipping Sauces
Chili Sauce
4-6 Red bird's eye chilies (or more, de-seeded for less heat), 1-inch grated ginger, 3 cloves grated garlic, 2 tsp sugar, 1/2 tsp salt, 2 Tbsp lime juice, 2 Tbsp hot chicken broth.

Ginger-Scallion Oil
1/4 cup finely minced fresh ginger, 1/4 cup finely sliced scallion greens, 1/2 cup finely sliced white part of the scallion., 1/2 tsp salt, 1/4 cup neutral oil (e.g., avocado or peanut).

Seasoned Soy Sauce
1/4 cup light soy sauce, 1 Tbsp dark soy sauce, 1 Tbsp sesame oil, 1 tsp sugar, 1/4 cup hot chicken broth.

CHAPTERS: Key Moments
10:05 Chicken and Poaching Broth Prep
13:05 Sauce: Seasoned Soy Sauce Prep
14:59 Aromantics for the Fragrant Chicken Rice Prep
19:09 Sauce: Ginger-Scallion Oil Prep
23:32 Chicken: Removing from the poaching broth and what to do next
24:32 Rice: Washing the rice
25:28 Rice: Cooking the Aromatics and the Rice
28:58 Chicken: Basting the chicken with Sesame Seed Oil and Turmeric

Trust me, your taste buds will thank you! 🌞

Give it a try and enjoy the mouthwatering combination of flavors!

Share your thoughts in the comments below after trying this recipe.

I can't wait to hear about your flavor-packed experiences!

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