Homemade Chinese Food Classic: Hainanese Chicken

Hainanese Chicken is one of those dishes that sounds deceptively simple — poached chicken, ginger scallion sauce, rice cooked in the broth — but the result is a deeply comforting bowl that makes you understand immediately why it has been a beloved dish across generations of Cantonese and Southeast Asian families. This is authentic homemade Chinese food at its most honest: few ingredients, careful technique, profound flavour.

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Chicken is always served during Chinese New Year because it is the symbol of unity and family. Usually, steamed or poached chicken with head and feet is served during our traditional dinner to further emphasize the concept of union and rebirth. Although Hainanese Chicken is from the Hainan province in China, it is said to have been popularized in Singapore by Hainanese immigrants, and it is still well-loved among Cantonese families everywhere.

This post is all about a delicious Homemade Chinese Food Classic: Hainanese Chicken.

Why You’ll Love This Recipe

• Easy — it is a slow-poached chicken in a stock pot, lightly seasoned. Mostly hands-off once it is in the pot.
• Healthy — since this Hainanese Chicken is slow-poached in water, it is much healthier than fried or pan-fried chicken. Most chicken recipes require oil but this one requires little to none.
• Delicious — ginger and chicken go hand in hand, and it is a soul-soothing taste. Try it once and you will understand the obsession.
• Authentic Cantonese dish — if you want a popular homemade Cantonese recipe, this is the one. All Cantonese moms know it.

Hainanese Chicken Rice

The same broth used to cook the chicken is also used to make the rice. When it finishes cooking, you open the lid to a luscious and glossy pot of rice that is infused with the chicken’s essence. In restaurants, they often add a lot of oil and chicken fat to make it extra tasty. For a healthier version, skim the soup of its fat by removing the skin and defatting the top layer of oil. If flavour is your priority, pour on all that glory and work a little harder the next day.

Cooking Methods

There are two known ways of making Hainanese Chicken. First, the chicken and rice are steamed together. Second, the chicken is poached in water, and the rice is cooked separately using the chicken broth. We use the second method — a little more work, but the result is better presentation and more control over each component.

Ingredients Deep-Dive

Ingredients

Free-Range Chicken

The most important ingredient. Try to find a fresh, free-range chicken — it has a far better flavour and texture compared to caged varieties.

• Why it matters: Free-range chickens have more developed muscles from movement, which means more flavour in the meat and a better-tasting broth. The difference is noticeable in a delicate dish like this where the chicken is the only star.

Ginger

Ginger goes into the poaching liquid, the scallion sauce, and the rice. Use fresh ginger — not powder.

• Why it matters: Ginger neutralizes the gamey notes in chicken and infuses every component with a clean, warming flavour. It is the defining aromatic of this dish. A ginger grater makes it easy to get fine, fibrous shreds perfect for the sauce.

Sesame Oil

Used in the chicken marinade — just 1 teaspoon brushed over the bird before and after cooking.

• Why it matters: Sesame oil adds a toasted, nutty aroma that is unmistakably Chinese. Use it as a finishing touch — it is not a cooking oil and should never be added to high heat.

Chinese Cooking Wine

Shaoxing rice wine is used in the marinade. Two great options: Qian Hu Chinese Shaohsing Rice Cooking Wine and Premium Shaoxing Rice Cooking Wine.

• Why it matters: Shaoxing wine removes any residual odour from raw chicken and adds a subtle complexity to the marinade that cannot be replicated with any substitute.

Pro Tips for Perfect Hainanese Chicken

Pro Tip 1 — Choice of Chicken and Exfoliation

Before cooking, exfoliate your chicken with large sea salt or kosher salt — rub it all over the skin for a good 10 minutes, including under the wings and inside the cavity. Initially the skin is wrinkly, but after 10 minutes of salt rubbing it should appear smooth and glowing. Wear gloves to protect your hands.

Pro Tip 2 — Cooking Temperature

It is important to bring the water to a full boil before dipping the chicken in. This causes the skin to contract immediately, helping it adhere to the flesh. Once the chicken is in, reduce to a very low simmer — a hard boil will make the skin tough. A low, steady simmer produces juicy, bouncy flesh.

Pro Tip 3 — Ice Bath

The ice bath is essential for bouncy chicken meat. When the hot chicken meets instant cold water, the meat contracts immediately so all the juices stay inside. Do not skip this step. Fill a large bowl with 2L water and 1L of ice, and transfer the chicken immediately when it comes out of the pot.

Pro Tip 4 — Chopping the Chicken

In Cantonese whole chicken dishes, we always chop through the bones. Two factors matter: knife sharpness and commitment. Sharpen your knife well and use a heavy butcher’s knife. When you raise the knife, do not hesitate — a clean, decisive hit goes through the bone cleanly. A tentative hit shatters the bone into small pieces. Practice makes perfect.

If you enjoy this recipe, try our Steam Preserved Vegetables with Pork for another classic Cantonese comfort dish.

Hainanese Chicken with Ginger Scallion

Authentic warm and cozy Hainanese Chicken recipe with ginger scallion sauce. A great family meal to share. Whether you’re preparing for Chinese New Year or a regular family dinner, this traditional Chinese meal will leave everyone full and happy!
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Prep Time:1 hrCook Time:60 minTotal Time:2 hrsServings: 6 people

Ingredients

Poached Chicken

• 1.3 kg free range and hormone free chicken
• 4 Litre water until water slightly covers the chicken in the pot
• 1.5 tbsp kosher salt or salt rock
• 2 scallion
• 7 slices of ginger
• 2 garlic clove smashed

Chicken Marinade

• 1 tsp sesame oil
• 1 tsp light soy sauce
• 1 tsp Chinese rice cooking wine

Ginger Scallion Sauce

• 4 tbsp ginger grated
• 2 scallion washed and chopped
• ¼ cup canola oil
• 1 tsp sea salt

Hainanese Rice

• 2 tbsp canola oil or 2 tbsp chicken rendered fat
• 2 cm ginger grated
• 1 garlic clove grated
• 1 tsp sea salt
• 2 cups jasmine rice
• 2 cups chicken broth from the poaching liquid

Garnish

• 1 cucumber sliced thinly

Instructions

Cleaning the Chicken

• Take the whole chicken and give it a good wash. Pat dry with a paper towel.
• Exfoliation: wearing gloves, take 1 tsp of kosher salt and rub the chicken evenly — including under the wings and inside the cavity. Rub for a good 10 minutes. The skin should go from wrinkly to smooth and glowing.
• Chicken marinade: combine soy sauce, sesame oil, and Chinese cooking wine. Using a pastry brush, brush the chicken with the marinade and let it sit.

Cooking the Chicken

• Bring a large stock pot with 4L of water to a boil. Add scallion, ginger, and garlic. Grabbing the chicken by the neck, dip it into the boiling water and pull it back out. Repeat 4 times. On the 4th time, place the whole chicken (breast submerged first) into the pot with the lid on. Reduce to a very low simmer for 35 minutes. After 35 minutes, turn off the heat and let the chicken rest in the broth for an additional 15 minutes.
• Fill a large bowl with 2L of water and 1L of ice. Once the chicken is done, immediately transfer it to the ice bath.
• Leave the chicken in the ice bath until the meat is firm and cool, about 10 minutes. Remove and drain excess liquid.

Ginger Scallion Sauce

• In a deep heatproof bowl, place the grated ginger, chopped scallion, and salt. Mix well.
• In a pan, heat the canola oil until it just starts to smoke. Turn off the heat and carefully pour it over the ginger and scallion. Hold the bowl over a sink as it will splatter. Mix well.

Hainanese Rice

• In a pan or pot with a lid, heat up the chicken fat or oil. Add ginger and garlic. Cook, stirring, until fragrant. Stir in the rice and fry gently until glossy. Add chicken stock, place the lid on, and cook on low for 17 minutes. Let rest for 10 minutes before serving.

Serving

• Using a sturdy knife, chop the chicken into bite-size pieces, chopping through the bones. Lay all pieces on a large plate.
• Brush the chicken marinade over the chicken pieces again.
• Fluff up the rice and serve with thinly sliced cucumbers and the ginger scallion sauce on the side.

Frequently Asked Questions

What is Hainanese Chicken?

Hainanese Chicken is a dish of poached whole chicken served with rice cooked in the poaching broth, ginger scallion sauce, and often cucumber slices. While it originates from the Hainan province in China, it was popularized in Singapore by Hainanese immigrants and is deeply beloved across Cantonese and Southeast Asian communities.

Why do you dip the chicken in and out of boiling water four times?

This technique, called “dipping,” causes the skin to contract four times in rapid succession. It seals the skin tightly to the flesh so it does not slip off during the long poach. It also helps the skin develop a beautiful, tight texture. Do not skip this step.

Can I use chicken pieces instead of a whole chicken?

You can, but the result will not be the same. A whole chicken produces a richer, more complex broth that makes the rice shine. If you do use pieces, choose bone-in skin-on thighs — they are closest to the whole chicken in terms of flavour output.

What is the correct temperature to poach the chicken?

You want a very low simmer — just barely bubbling. In temperature terms, around 160–180°F (71–82°C). A hard boil will make the skin tough and the meat dry. A gentle simmer keeps the flesh juicy and the skin supple.

What can I substitute for Shaoxing cooking wine?

Dry sherry is the most common substitute and works well. Mirin can also work but it is sweeter, so use half the amount. If you cannot find any of these, simply omit the cooking wine from the marinade — the dish will still be delicious.

How do I store and reheat Hainanese Chicken?

Store the chicken and rice separately in the refrigerator. Keep the remaining broth and use it to reheat the rice by adding a splash when reheating in a pan. The chicken is best eaten cold or at room temperature the next day — many Cantonese prefer it this way. Reheat gently to avoid toughening the skin.