Hainanese Chicken (Chinese Poached Chicken)

A plate of silky Hainanese Chicken drizzled with soy sauce, and garnished with cilantro and cucumber slices.

5 from 1 vote

Hainanese Chicken (Chinese Poached Chicken)

This Hainanese chicken recipe has been passed down through my family and perfected over the years to produce juicy, tender chicken with beautifully silky skin.

Cook Time30

Total Time40

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Malaysian

Diet: Gluten Free, Halal

Servings: portions

Calories: 2324kcal

Author: Claudia

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.

Nutrition