Hainanese Chicken Rice with Ginger-Soy Dipping Sauce
A delicate dish of poached chicken served with fragrant rice cooked in chicken broth, accompanied by a refreshing ginger-soy dipping sauce. This singaporean-inspired asian (gluten-free) ready in about 70 minutes blends chicken broth, jasmine rice, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (3 lbs), cut into 8 pieces whole chicken
- 4 cups chicken broth
- 1/2 cup jasmine rice
- 1 tbsp salt
- 1 bay leaf
- 1 cinnamon stick
- 3 cloves
- 1/4 cup, thinly sliced fresh ginger
- 1 tbsp sesame oil
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp minced fresh ginger
- 1/2 tsp sesame oil
- 1/4 tsp sugar
Instructions
- Step 1: In a large pot, combine 1 whole chicken (cut into 8 pieces), 4 cups chicken broth, 1/2 cup jasmine rice, 1 tbsp salt, 1 bay leaf, 1 cinnamon stick, 3 cloves, and 1/4 cup fresh ginger (thinly sliced). Bring to a gentle boil over medium heat, then reduce to low and simmer for 40 minutes, skimming any foam that rises.
- Step 2: Remove the chicken from the pot and let it rest on a wire rack for 10 minutes. Strain the broth and rice from the pot, then return the rice and broth to the pot and simmer for 10 minutes until the rice is tender and the broth is absorbed.
- Step 3: Meanwhile, prepare the dipping sauce: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp minced fresh ginger, 1/2 tsp sesame oil, and 1/4 tsp sugar until the sugar dissolves.
- Step 4: Slice the rested chicken and serve with the fragrant rice and the ginger-soy dipping sauce on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Hainanese Chicken Rice with Ginger-Soy Dipping Sauce take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Hainanese Chicken Rice with Ginger-Soy Dipping Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Hainanese Chicken Rice with Ginger-Soy Dipping Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hainanese Chicken Rice with Ginger-Soy Dipping Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Hainanese Chicken Rice with Ginger-Soy Dipping Sauce gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
