How to Make Hainanese Chicken Rice That Tastes Just Like Tian Tian at Maxwell

 

Hainanese Chicken Rice is Singapore’s national treasure—tender poached chicken, aromatic rice, and a spicy-sour chili sauce that ties it all together. This version is inspired by the iconic Tian Tian Chicken Rice stall at Maxwell Food Centre, loved by locals and tourists alike, including Anthony Bourdain!

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🛒 Ingredients

For the Chicken:

• 1 whole chicken (about 1.5–2 kg)

• 1 tbsp sea salt (for scrubbing)

• 5 slices of ginger

• 5 cloves garlic, smashed

• 2 stalks spring onion

• Water (enough to cover chicken)

For the Ice Bath:

• A large bowl of ice water

For the Fragrant Rice:

• 2 cups jasmine rice (rinsed and drained)

• 2 tbsp chicken fat or vegetable oil

• 4 cloves garlic, minced

• 4 slices ginger

• 2 pandan leaves (optional)

• 2½ cups chicken poaching broth

• ½ tsp salt

For the Chili Sauce:

• 4 red chilies

• 3 cloves garlic

• 1 thumb-sized ginger

• 1 tsp sugar

• 2 tbsp lime juice

• 2 tbsp chicken stock

• Salt to taste

For the Soy Dressing:

• 2 tbsp soy sauce

• 2 tbsp chicken stock

• 1 tsp sesame oil

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🥣 Step-by-Step Instructions

Step 1: Prep and Clean the Chicken

• Rub chicken with coarse sea salt to exfoliate and remove surface impurities.

• Rinse thoroughly and pat dry.

Step 2: Poach the Chicken

1. In a large pot, place the chicken, ginger, garlic, and spring onions.

2. Cover with water and bring to a gentle boil.

3. Once boiling, reduce heat and simmer gently for 30–40 minutes, depending on size.

4. When done, lift the chicken and plunge it into the ice water bath immediately. This shocks the skin and gives it that signature smooth, bouncy texture.

5. Reserve the poaching broth for rice and soup.

Step 3: Prepare the Rice

1. In a pan or rice cooker pot, heat the chicken fat or oil.

2. Sauté garlic and ginger until aromatic.

3. Add the rinsed rice, stir well to coat.

4. Add pandan leaves (if using), chicken broth, and salt.

5. Cook in rice cooker or on stove using the absorption method until fluffy and fragrant.

Step 4: Make the Chili Sauce

1. Blend chilies, garlic, ginger, lime juice, sugar, and chicken stock until smooth.

2. Adjust salt and sugar to taste. The sauce should be spicy, tangy, and bright.

Step 5: Make the Soy Dressing

• Mix soy sauce, sesame oil, and chicken broth. Drizzle over the chopped chicken before serving.

Step 6: Portion and Plate

1. Remove chicken from ice bath, pat dry, and chop into bite-sized pieces.

2. Plate chicken over a bed of sliced cucumbers.

3. Serve with:

   • Fragrant rice

   • Bowl of clear chicken broth (garnish with spring onions)

   • Chili sauce and dark soy on the side

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👨‍🍳 Pro Tips for Authentic Flavor

• Poaching temperature matters: Keep water below boiling for ultra-tender meat.

• Use chicken fat for rice: Traditional and adds tons of flavor.

• Save the broth: It’s the soul of the whole meal—don’t discard it!

• Rest the chicken: The ice bath locks in juices and tightens the skin.

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🧂 Serving Suggestion

Complete your plate with a spoonful of crispy fried shallots, extra chili, and a small dish of dark soy for dipping. Add a sprig of coriander if you’re feeling fancy.

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