A Quicker Way to Make Hainanese Chicken Rice

4 bone-in chicken thighs
350g jasmine rice, washed
1 small onion, finely chopped
1 thumb-size piece ginger, sliced
2 spring onions, halved lengthways

350ml good quality chicken stock

Vegetable oil

Fresh coriander, to garnish

 The Chicken Marinade

1 thumb-size piece ginger, grated
3 cloves garlic, grated
1 tablespoon light soy sauce
1 tablespoon Shaoxing rice wine
Drizzle sesame oil
Pinch sugar
1 teaspoon cornflour

The Chilli Sauce

1 thumb-size piece ginger
2-3 red chillies
2 cloves garlic
Juice of 1 lime
Pinch salt
Pinch sugar

PREPARATION

1. Add sliced ginger and spring onions to a pot with chicken stock and bring to a gentle simmer to infuse. Trim excess fat from the chicken and add the fat to the stock.
2. Remove the thigh bones and add them to the stock to deepen flavour. Cut the chicken into large chunks.
3. Mix grated ginger, garlic, soy sauce, Shaoxing wine, sesame oil, sugar and cornflour. Massage into the chicken and set aside to marinate.

COOKING

1. Heat oil in a wok or heavy pan over medium heat. Fry the chopped onion until lightly golden and fragrant.
2. Add washed jasmine rice and stir to coat in the onion oil. Fry for 1 minute to lightly toast the grains.
3. Strain the infused stock directly into the rice. Season lightly with salt and stir well.
4. Lay the marinated chicken pieces evenly on top of the rice.
5. Bring to a boil, then reduce to a very low simmer. Cover with a lid and cook for 15 minutes until the rice has absorbed the liquid and the chicken is cooked through.
6. Turn off the heat and allow to steam for a further 5 minutes with the lid on.
7. For the chilli sauce, pound ginger, garlic and chillies in a mortar with salt. Add lime juice and sugar, mixing until balanced.
8. Fluff the rice gently, plate with chicken on top, garnish with coriander and serve with chilli sauce.

School of Wok Tips

• Add chicken bones to the stock for extra depth.
• Fry the rice briefly before adding liquid for better texture.
• Keep the heat very low once covered to avoid burning the base.
• Rest the rice off the heat before serving for fluffier grains.

FAQs

Is this authentic Hainanese chicken rice?
It is a simplified home version that keeps the core flavours while reducing steps.

Can I use chicken breast?
Yes? Though thigh meat stays juicier and more traditional.

Can I prepare the chilli sauce ahead of time?
Yes? It can be made a few hours in advance and kept chilled until serving.