Hainanese Chicken (Tender Chinese Poached Chicken)
This post may contain affiliate links.Tender, juicy, and topped with silky smooth skin, Hainanese chicken is surprisingly easy to make at home. This family recipe uses a gentle poaching method to create flavorful chicken that’s perfect with fragrant Hainanese chicken rice and classic dipping sauces.
A Quick Look at the Recipe
🏷️ Recipe Name: Hainanese Chicken
⏱️ Ready In: ~ 40 minutes
🍽️ Serves: 4 portions
🔥 Calories: 2323 kcal per serving (estimate)
🧾 Main Ingredients: Whole chicken, soy sauce, fish sauce, sesame oil, oil, sugar, water.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Very easy
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Hainanese chicken is a classic dish loved throughout Southeast Asia for its tender, juicy meat and silky skin. Although it looks simple, the secret lies in gently poaching the chicken until it’s perfectly cooked while keeping it moist and flavorful. The resulting chicken broth is just as valuable, it becomes the flavorful base for my fragrant Hainanese chicken rice.
This recipe has been passed down through my family and refined over the years to make it easy to recreate at home. Serve the chicken with my Hainanese chicken rice, ginger scallion sauce, and homemade garlic chili oil for a complete meal that’s comforting, satisfying, and full of authentic flavor.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Chicken – Use a whole chicken weighing about 1.2–1.5 kg (2½–3 pounds). A fresh chicken with skin on will produce tender, juicy meat and silky skin.
Water – Water is used to gently poach the chicken and create a flavorful broth. Don’t discard the broth—you can use it to make my Hainanese chicken rice or serve it as a light soup.
Soy Sauce – Light soy sauce forms the base of the simple dipping sauce served with the chicken. It adds a savory, umami-rich flavor.
Fish Sauce – A small amount of fish sauce enhances the dipping sauce with extra depth and umami without making it taste fishy.
Sesame Oil – Sesame oil gives the dipping sauce a delicate nutty aroma that complements the poached chicken.
Sugar – A little sugar balances the savory flavors of the soy sauce and fish sauce for a well-rounded dipping sauce.
Cooking Oil – A drizzle of hot cooking oil is poured over the soy sauce mixture to bring out its aroma and blend the flavors together.
How to Make Hainanese Chicken
STEP 1. Place the whole chicken in a large pot and cover with cold water. Bring to a boil over medium-high heat for about 10 minutes until the brownish foam rises to the surface (Images 1, 2). Remove the chicken and rinse it thoroughly under clean running water. This step removes impurities, resulting in cleaner-tasting chicken and a more flavorful and clean broth.
Fill the pot with fresh water and bring it to a boil. Carefully return the chicken to the pot (Image 3). Once the water comes back to a boil, reduce the heat to low and gently simmer for 30 minutes. Remove the chicken and immediately transfer it to a bowl of ice water to stop the cooking process, helping the meat stay tender and juicy while giving the skin a firm, silky texture (Image 4).
STEP 2. Drain the chicken well, then cut it into pieces or fillet the meat before arranging it on a serving plate (Images 5, 6).
Meanwhile, heat the cooking oil in a small pan and fry the chopped garlic until golden brown (Image 7). Combine the soy sauce mixture, then drizzle it over the chicken and top with the crispy fried garlic (Image 8). Serve with Hainanese chicken rice, ginger scallion sauce, and your favorite chili sauce.
Pro Tips
- Blanch the chicken first – The first boil helps remove impurities and any strong poultry smell. This gives the chicken a cleaner flavor and creates a better-tasting broth.
- Use fresh water for poaching – After blanching, always start again with fresh water. This keeps the poaching broth clear and flavorful, especially if you plan to use it for Hainanese chicken rice.
- Simmer gently, don’t boil hard – Once the water comes back to a boil, lower the heat and keep it at a gentle simmer. A strong boil can make the chicken tough, while gentle heat keeps the meat tender and juicy.
- Use an ice bath – Transferring the chicken to ice water stops the cooking process and helps create the signature silky, slightly springy skin.
- Save the chicken broth – Don’t throw away the poaching broth. Use it to make fragrant Hainanese chicken rice or serve it as a light soup with the meal.
- Fry the garlic until golden – For the topping, fry the chopped garlic until golden and fragrant, but don’t let it turn too dark. Burnt garlic can taste bitter.
Serving Suggestions
For a classic Hainanese chicken meal, serve the chicken with fragrant Hainanese chicken rice, garlic chili oil, and ginger scallion sauce. Drizzle the soy sauce mixture over the chicken and sprinkle with crispy fried garlic for even more savory flavor.
Round out the meal with soy sauce marinated eggs and a vegetable side such as garlic green beans, green beans with eggs, or spinach tofu stir fry for added color and freshness. If you’re serving guests or preparing a family feast, Chinese shrimp omelette makes a delicious addition to the table.
Finish the meal with a comforting bowl of peach gum dessert or a refreshing glass of lychee tea.
Hainanese Chicken FAQs
Hainanese chicken is a Chinese poached chicken dish originating from Hainan, China. It is especially popular in Singapore, Malaysia, and other parts of Southeast Asia, where it is traditionally served with fragrant Hainanese chicken rice, dipping sauces, and a bowl of chicken broth.
An ice bath stops the cooking process immediately, helping the meat stay tender and juicy while creating the signature silky, slightly springy skin.
The chicken is done when the thickest part of the thigh reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, pierce the thigh with a skewer—the juices should run clear with no traces of pink.
Yes. Bone-in chicken thighs, drumsticks, or a whole chicken cut into pieces will work well. Since smaller pieces cook faster, reduce the poaching time accordingly.
Don’t throw it away! Use the flavorful broth to make Hainanese chicken rice, serve it as a light soup, or freeze it for future soups and noodle dishes.
Yes. You can poach the chicken a day in advance and store it in the refrigerator. Serve it chilled or gently warm it before serving with Hainanese chicken rice and your favorite dipping sauces.
Storage & Reheating
Store leftover Hainanese chicken in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the chicken in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before reheating.
To reheat, steam the chicken for about 10 minutes or until warmed through. The chicken may release a little liquid during steaming—simply discard it before serving. Drizzle with the soy sauce mixture or serve with ginger scallion sauce and garlic chili oil.
Hainanese Chicken (Chinese Poached Chicken)
Ingredients
- 1 kg chicken whole chicken
- 2 litre water
Soy Sauce Mix
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp sesame oil
- 1 tbsp oil
- 2 tsp sugar
- 2 tbsp chicken broth or water
Instructions
- Place the whole chicken in a large pot and cover with cold water. Bring to a boil over medium-high heat for about 10 minutes until the brownish foam rises to the surface.
- Remove the chicken and rinse it thoroughly under clean running water. This step removes impurities, resulting in cleaner-tasting chicken and a more flavorful and clean broth.
- Fill the pot with fresh water and bring it to a boil. Carefully return the chicken to the pot. Once the water comes back to a boil, reduce the heat to low and gently simmer for 30 minutes. Remove the chicken and immediately transfer it to a bowl of ice water to stop the cooking process, helping the meat stay tender and juicy while giving the skin a firm, silky texture.
- Drain the chicken well, then cut it into pieces or fillet the meat before arranging it on a serving plate.
- Meanwhile, heat the cooking oil in a small pan and fry the chopped garlic until golden brown. Combine the soy sauce mixture, then drizzle it over the chicken and top with the crispy fried garlic. Serve with Hainanese chicken rice, ginger scallion sauce, and your favorite chili sauce.
Notes
- Blanch the chicken first – The first boil helps remove impurities and any strong poultry smell. This gives the chicken a cleaner flavor and creates a better-tasting broth.
- Use fresh water for poaching – After blanching, always start again with fresh water. This keeps the poaching broth clear and flavorful, especially if you plan to use it for Hainanese chicken rice.
- Simmer gently, don’t boil hard – Once the water comes back to a boil, lower the heat and keep it at a gentle simmer. A strong boil can make the chicken tough, while gentle heat keeps the meat tender and juicy.
- Use an ice bath – Transferring the chicken to ice water stops the cooking process and helps create the signature silky, slightly springy skin.
- Save the chicken broth – Don’t throw away the poaching broth. Use it to make fragrant Hainanese chicken rice or serve it as a light soup with the meal.
- Fry the garlic until golden – For the topping, fry the chopped garlic until golden and fragrant, but don’t let it turn too dark. Burnt garlic can taste bitter.
I hope your family enjoys this Hainanese chicken as much as mine does. Please leave a rating and let me know how it turned out!