Hainanese-Style Poached Chicken with Ginger-Scallion Rice
A whole chicken barely simmered until just cooked, served warm over rice steamed in its own poaching stock — the ginger-scallion sauce is not optional.
- Serves
- 4
- Prep
- 15 min
- Cook
- 1 hr
- Written
Notes
Submerge the chicken in a pot with the smashed ginger, smashed scallions, Shaoxing wine, and salt, and bring to a bare simmer. Poach gently, skimming any foam, until a thigh reads 165°F, keeping the water just below a boil so the skin stays smooth instead of tearing. Lift the chicken out and plunge it into a bowl of ice water until fully cooled, then strain and reserve the poaching liquid.
Heat the neutral oil in a pot with the minced garlic until fragrant, stir in the rice to coat, then cook it in 2 cups of the reserved poaching liquid until the grains are tender and the liquid is absorbed. Combine the minced ginger and minced scallions in a heatproof bowl; heat the remaining oil until shimmering and pour it over the top, where it should sizzle into a loose, fragrant sauce. Carve the chicken through the bone, arrange it over the rice, and spoon the ginger-scallion sauce on top, with cucumber, cilantro, and soy sauce alongside.
The ice bath is what gives the skin its jelly-like snap — skip it and the chicken just tastes boiled. No whole chicken on hand, bone-in thighs work, though shave fifteen minutes off the poaching time.