The Pantry
Singaporean

Hainanese chicken rice

Poached chicken with aromatic rice and a soy-chili dip. This version makes 2 substantial rice bowls with juicy chicken, glossy grains, and enough poaching broth to moisten the rice without making it wet.

Prep 25 minCook 45 minRest 20 minAdjust servings ↓
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Hainanese chicken rice
~800 calper person · ~1600 total
~$7.25meal total · ~$3.63 per person

Estimated calories and US ingredient costs.

For 4 servings, use a 3-quart saucepan or Dutch oven and a wider bowl for the rice so the poaching liquid does not crowd the chicken. Keep the simmer gentle and do not change the poach temperature or resting time; scale the rice and broth, but watch that the rice still sits in an even layer so it cooks evenly.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

9 left
Step 1

Season and poach the chicken

~16 min

Season and poach the chicken.

Pat the 12 oz boneless skin-on chicken thighs dry and season both sides with 1/2 tsp kosher salt.

In a medium saucepan, combine 4 cups water, 2 slices fresh ginger, and 2 scallions, then bring to a gentle simmer over medium heat.

Slide in the chicken, reduce the heat to low so the water barely bubbles, cover, and poach for 14 to 16 minutes until the thickest part reaches 165°F.

Ingredients
  • 12 ozBoneless skin-on chicken thighs
  • 1/2 tspKosher salt
  • 4 cupsWater
  • 2 slicesFresh ginger
  • 2Scallions
Step 2

Cool the chicken in the broth

~10 min cook

Cool the chicken in the broth.

Turn off the heat and let the chicken sit in the hot broth, covered, for 10 minutes so it finishes gently and stays juicy

Step 3

Slice the chicken against the grain

After ~10 min

Lift the chicken to a plate, then strain and reserve the broth.

When cool enough to handle, slice the chicken against the grain into bite-size pieces.

Step 4

Rinse and toast the rice

~2 min

Rinse and toast the rice.

Rinse 1 cup jasmine rice in cool water until the water looks less cloudy, then drain well.

Heat 1 tbsp neutral oil in a medium saucepan over medium heat.

Add 1 tsp minced garlic, 1 tsp minced ginger, and 1/4 tsp kosher salt, and stir for about 30 seconds until fragrant but not browned.

Add the drained rice and stir for 1 minute to coat each grain in the aromatics and oil.

Ingredients
  • 1/4 tspKosher salt
  • 1 cupJasmine rice, dry
  • 1 tbspNeutral oil
  • 1 tspGarlic
  • 1 tspGinger
Step 5

Cook the rice in broth

~15 min cook

Cook the rice in broth.

Measure 1 1/2 cups reserved chicken broth into the rice pot, scraping up any browned bits from the poaching pot if needed, then bring the mixture to a boil.

Cover, reduce to low, and cook for 15 minutes without lifting the lid

Ingredients
  • 1 cup total for recipeJasmine rice, dry
  • 1 1/2 cupsReserved chicken broth
Step 6

Rest, covered

After ~15 min

Remove from the heat and rest, covered, for 10 minutes so the rice finishes steaming and the grains separate cleanly.

Step 7

Mix the sauces

~19 min

Mix the sauces.

In a small bowl, combine 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1 tbsp rice vinegar.

In a second small bowl, mix the sliced red chile with 2 tbsp chopped cilantro and 1 tbsp chopped scallion greens.

Thin the sauce with 1 to 2 tbsp reserved broth only if you want a looser drizzle.

Ingredients
  • 1 tbspSoy sauce
  • 1 tbspOyster sauce
  • 1 tspSesame oil
  • 1 tbspRice vinegar
  • 2 tbspCilantro
  • 1 tbspScallion greens
Step 8

Fluff and plate

~19 min

Fluff

Fluff the rice with a fork and taste for balance before serving, adding a spoonful of hot broth if it seems dry.

Spoon a little warm broth around the edge of each bowl for the traditional juicy finish

Ingredients
  • 1 cup total for recipeJasmine rice, dry
Step 9

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Hainanese chicken rice: plate.

Hainanese chicken rice: Divide the rice between 2 bowls, top with the sliced chicken, and spoon some of the sauce over the chicken and rice.

Hainanese chicken rice: then serve right away.

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Ingredients

For 2 people

  • 12 oz boneless skin-on chicken thighs
  • 3/4 tsp kosher salt
  • 4 cups water
  • 2 slices fresh ginger
  • 2 scallions
  • 1 cup jasmine rice, dry
  • 1 tbsp neutral oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 1/2 cups reserved chicken broth
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tbsp rice vinegar
  • 1 small red chile, thinly sliced
  • 2 tbsp chopped cilantro
  • 1 tbsp chopped scallion greens

Method

  1. Season and poach the chickenPat the 12 oz boneless skin-on chicken thighs dry and season both sides with 1/2 tsp kosher salt. In a medium saucepan, combine 4 cups water, 2 slices fresh ginger, and 2 scallions, then bring to a gentle simmer over medium heat. Slide in the chicken, reduce the heat to low so the water barely bubbles, cover, and poach for 14 to 16 minutes until the thickest part reaches 165°F.
  2. Cool the chicken in the brothTurn off the heat and let the chicken sit in the hot broth, covered, for 10 minutes so it finishes gently and stays juicy. Lift the chicken to a plate, then strain and reserve the broth. When cool enough to handle, slice the chicken against the grain into bite-size pieces.
  3. Rinse and toast the riceRinse 1 cup jasmine rice in cool water until the water looks less cloudy, then drain well. Heat 1 tbsp neutral oil in a medium saucepan over medium heat. Add 1 tsp minced garlic, 1 tsp minced ginger, and 1/4 tsp kosher salt, and stir for about 30 seconds until fragrant but not browned. Add the drained rice and stir for 1 minute to coat each grain in the aromatics and oil.
  4. Cook the rice in brothMeasure 1 1/2 cups reserved chicken broth into the rice pot, scraping up any browned bits from the poaching pot if needed, then bring the mixture to a boil. Cover, reduce to low, and cook for 15 minutes without lifting the lid. Remove from the heat and rest, covered, for 10 minutes so the rice finishes steaming and the grains separate cleanly.
  5. Mix the saucesIn a small bowl, combine 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1 tbsp rice vinegar. In a second small bowl, mix the sliced red chile with 2 tbsp chopped cilantro and 1 tbsp chopped scallion greens. Thin the sauce with 1 to 2 tbsp reserved broth only if you want a looser drizzle.
  6. Fluff and plateFluff the rice with a fork and taste for balance before serving, adding a spoonful of hot broth if it seems dry. Divide the rice between 2 bowls, top with the sliced chicken, and spoon some of the sauce over the chicken and rice. Spoon a little warm broth around the edge of each bowl for the traditional juicy finish, then serve right away.

Before you cook

What to get ready

Lidded saucepan, rice saucepan, strainer, clean tongs and thermometer.

Prepare separate clean utensils for cooked chicken and measure the reserved broth for the rice.

If something needs adjusting

Chicken skin tears when lifted

Lift gently with a broad utensil and let the meat settle briefly; avoid gripping skin tightly with tongs.

Chicken becomes tough during poaching

Keep the liquid at a gentle simmer rather than a rolling boil. Confirm the thickest chicken reaches 165°F and remove it from prolonged heat.

Store for later

Cool chicken and rice promptly in separate shallow containers. Reheat to 165°F and do not leave the cooked chicken standing in warm broth for storage.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use leftover ginger and scallions in gyudon broth.

Next use for your ingredients: Beef gyudon →

Calculate this meal with your own prices →

How to Cool and Store Leftovers →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the cleanest texture, keep the poaching liquid at a bare simmer rather than a rolling boil. If you want a more fragrant rice, use some of the reserved chicken fat from the poaching broth to replace part of the neutral oil, but keep the total fat amount the same so the grains still cook evenly.

Make it work for you

Chicken thighs stay juicier than breast meat here, but if you use boneless chicken breast, poach it a little less time and remove it as soon as it reaches 165°F. You can swap oyster sauce for an equal amount of mushroom stir-fry sauce for a shellfish-free option, though the dip will be slightly less savory and more sweet.

Use more of your ginger and scallions in chicken gyoza.

Can I make Hainanese chicken rice ahead of time?

Yes. Cook the chicken and rice, then cool them quickly and refrigerate separately within 2 hours. Store in covered containers for 3 to 4 days. Reheat the chicken and rice to 165°F, adding a splash of reserved broth to keep the rice soft. Assemble with the sauce just before serving so the rice does not turn soggy.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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