Hainanese Chicken Rice (Khao Man Gai)

Poach the chicken

Fill a large, heavy pot with the water and add the ginger slices, smashed garlic, pandan leaves, spring onions and salt; bring to a boil. Lower the whole chicken into the pot breast-side down, bring back to a gentle simmer, then turn the heat right down so the water barely bubbles — this slow, low heat is what keeps the chicken silky instead of rubbery. Poach for 35–40 minutes, turning once halfway, until the thickest part of the thigh reaches 74°C (165°F).

• 1 (about 1.6 kg) whole chicken
• 3 litres water
• 8 slices ginger
• 8 cloves garlic
• 3 pandan leaves
• 3 spring onions
• 2 tbsp salt

✅ Done when: the thigh meat is opaque to the bone and the juices run clear with no pink

Shock in ice water

As soon as the chicken is cooked, lift it out and plunge it straight into a large bowl of ice water for about 10 minutes. This sudden cold stops the cooking instantly, tightens the skin so it stays smooth and glossy, and keeps the meat moist as it rests. Keep the poaching broth in the pot — you will need it for both the rice and the soup.

• 1 poached chicken (from step 1)

✅ Done when: the chicken feels fully cold and the skin looks taut and glossy

Cook the chicken-fat rice

Warm the reserved chicken fat (or oil) in a pot over medium-low heat, add the chopped garlic and ginger, and cook until fragrant but not browned. Stir in the rinsed rice and toast for 2 minutes so every grain is coated in fat — this is what gives the rice its glossy sheen and deep savory flavor. Add the reserved broth and salt, bring to a boil, then cover and cook on the lowest heat for 15–18 minutes without lifting the lid.

• 400 g jasmine rice
• 2 tbsp chicken fat or oil
• 4 cloves garlic, chopped
• 2 tbsp ginger, chopped
• 500 ml reserved broth
• 1/2 tsp salt

✅ Done when: the rice is tender with separate grains and a faint golden sheen

Make the dipping sauce

Finely chop or pound the garlic, chilies and ginger together into a rough, fragrant paste — a mortar releases more flavor than a food processor, but a sharp knife works well too. Stir in the soy sauce, lime juice, vinegar, sugar and fermented soybean paste if using, then taste: it should hit sour, salty, sweet and spicy all at once, with no single flavor taking over. Thin with a spoonful of broth if it tastes too sharp.

• 4 cloves garlic
• 3–4 Thai bird's eye chilies
• 2 cm ginger
• 3 tbsp light soy sauce
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 2 tbsp sugar
• 1 tbsp fermented soybean paste

✅ Done when: the sauce tastes balanced between sour, salty, sweet and chili heat

Simmer the clear soup

Bring the remaining reserved broth to a gentle simmer and season with white pepper and salt to taste. Just before serving, stir in half the sliced spring onion and half the cilantro — adding them at the end keeps their flavor fresh and bright instead of cooking it out.

• 500 ml reserved broth
• 1 spring onion, sliced
• half the handful cilantro leaves
• 1 pinch white pepper
• to taste salt

✅ Done when: the soup is hot and tastes clean and savory

Plate and serve

Chop the chicken Hainanese-style, through the bone into neat pieces, or shred it off the bone if you prefer. Mound the chicken-fat rice on each plate, lay the chicken on top or beside it, and add the cucumber slices, the remaining sliced spring onion and the remaining cilantro. Serve with the dipping sauce and a small bowl of the hot broth on the side.

• 1 poached chicken, chopped
• 1 cucumber, sliced
• 1 spring onion, sliced
• remaining handful cilantro leaves