I am going to start this recipe for Hainanese Chicken Rice with a little Instantly Delicious geography lesson. Hainan is an island located in the southern part of China. During the late 19th century through World War II, immigrants started fleeing Hainan and living and working in Singapore. Singapore is a culturally diverse, island city-state situated at the southern tip of Malaysia. The Hainanese brought with them this famous dish, and it became very popular. This humble looking dish is served all over Singapore in food stalls, and should you ever visit Singapore, be sure to research who has the best. According to my Singaporean husband, simply find the stalls with the longest lines.
I first heard of Chicken Rice from my inlaws, who were originally from Hainan. This recipe for Hainanese Chicken Rice is loosely based on the recipe they taught me before I was going to marry their beloved son. Essentially, chicken is poached in an aromatic broth, then the broth is used to cook the rice and make the chili paste that is served along with the chicken. The rice and chili paste absolutely make the dish. While I was taught to make the chili paste by grinding up hot chili peppers, I was inspired by Steamy Kitchen's Recipe and now use sriracha instead. Much easier on the fingers and eyes, and who doesn't love sriracha.
I have only had Chicken Rice (aside from what I make) once, at a Malaysian restaurant in the Chinatown neighborhood of Chicago. The restaurant is now closed, but based on my memories of the meal and feedback from my Singaporean husband, I think I make a pretty decent version for an American-born-never-had-real-Singaporean-food girl. I adjusted the recipe to work in the Instant Pot® pressure cooker, and it really made things easier. Hopefully my family can visit Singapore soon, but until then I will satisfy my husband's taste for home with this recipe.
Hainanese Chicken Rice
For the chicken:
1 whole chicken - cut into pieces
1 tablespoon kosher salt
6 cloves garlic
3 inch piece of ginger, sliced
8 cups water
For the rice:
1 1/2 cups jasmine rice, rinsed
1 1/2 cups chicken stock, reserved from poaching the chicken
1 teaspoon neutral flavored cooking oil
1/2 teaspoon salt
2 cloves garlic
2 inch piece of ginger, sliced
For the chili paste:
1/4 cup sriracha hot sauce
1 teaspoon honey
1/4 teaspoon salt
2 cloves garlic, peeled and minced
1 inch piece of ginger, peeled and minced
2 tablespoons chicken stock, reserved from poaching the chicken
juice of one lime
1. Sprinkle the chicken pieces with the kosher salt and allow to sit for 15 minutes. Rinse with cool water and then place in the Instant Pot® with the ginger, garlic, and water. Set the pot to manual - high pressure for 9 minutes, making sure the valve is in the sealing position. When finished, move the valve to the venting position for a quick pressure release. Remove the chicken and set aside, covering with foil to keep warm. Alternately, you can place the covered chicken in an oven with a warm setting. Strain stock to be used in rice and chili paste.
2. Wash out the Instant Pot and add the oil. Set pot to saute and add the rinsed jasmine rice. Saute the rice in the oil for about 4 minutes, stirring constantly. Add the reserved stock, ginger, garlic, and salt. Set the pot to manual - low pressure. Adjust the time to 8 minutes making sure the valve is set to sealing. When the timer goes off, do a quick release by turning the valve to venting. When safe to open, remove ginger and garlic pieces and fluff rice.
3. To make the chili paste, combine all ingredients in a blender and blend until combined and smooth. Serve alongside the rice and chicken. Save the remaining broth for soups or stews. It freezes well.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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