Hainan chicken rice is maybe my favorite chicken dish — nourishing but not heavy, comforting but not cloying. And the elements branch out into helpful leftovers.

While the chicken is poaching, render the chicken fat. Pour about 30ml (2 tbsp) of water into the small pan holding the chicken tail and fat. Place over a medium flame and cook until the water boils.

This Hainan 2.0 wave is rooted in the Hainan province in Southern China, but evolved from a comfort dish popular in Asian countries like Malaysia, Singapore, Vietnam, and Thailand — each with ...

This recipe for Hainanese Chicken Rice features aromatic, toasted coconut rice with silky, tender poached chicken served alongside chili garlic sauce and a warm, clear chicken broth. Originating ...

Add rice to the pan and fry, stirring, for 2 or 3 minutes until all the grains are coated with oil. Measure 4 cups of the stock from cooking the chicken and add to the pan. Bring quickly to the boil, ...

Hainan chicken rice takes me across the world, to a part of me I look like the most, but act like the least. It reminds me of the roots that were never a part of my everyday upbringing.

4) While the chicken is cooking, prepare the steamed rice according to your preferred method. You can use a rice cooker or stovetop method to cook the rice. Ensure that you have 3-4 cups of cooked ...

The rice at Hainan Chicken House tastes of chicken, but doesn’t taste like chicken; it is especially nuanced, fragrant with jasmine, pandan, lemongrass and fried shallots, among other aromatics.

If you didn't grow up eating the dish, it may be difficult to understand the allure of unassuming poached chicken and rice. Here are two new specialists in the SGV to check out now.