By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
369 cal · 60 min
Hainanese Chicken Rice
Recipe GLPR5bbcbe44c4c8d2
A classic Southeast Asian poached chicken served alongside aromatic ginger-infused rice cooked in the flavorful broth. This elegant one-pot meal features tender, perfectly cooked chicken with crispy ginger and garlic accompaniments, creating a comforting yet refined dining experience.
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Ingredients
1 whole chicken (3 lb)
Salt, to taste
1 small piece fresh ginger, peeled and crushed
2 cloves garlic, peeled and crushed
1 scallion, tied in a knot
Water for poaching
Directions
Pat the whole chicken dry with paper towels and season generously inside and out with salt. Set aside.
In a large pot, bring enough water to cover the chicken completely to a boil over high heat.
Carefully lower the chicken into the boiling water. Return to a gentle boil, then reduce heat to maintain a steady simmer.
Add the crushed ginger, crushed garlic cloves, and the scallion knot to the poaching liquid.
Simmer the chicken for 35–40 minutes, until the internal temperature reaches 165°F at the thickest part of the thigh without touching bone, or until the juices run clear when pierced.
Remove the chicken from the broth and let rest for 5 minutes before carving into serving pieces.
Strain the poaching broth through a fine sieve to remove solids. Reserve the flavorful broth for serving alongside the chicken and for cooking rice if desired.
Comments
Every ingredient is a staple at any Charlotte grocer—chicken, salt, ginger, garlic, and scallions are standard stock at Harris Teeter, Food Lion, Kroger, and ALDI. The actual cook time is honest: poaching a whole chicken gently takes 45 minutes, plus 10 minutes prep and resting, so 55 minutes is realistic. Cost per serving runs about $2.50-$3.00, driven entirely by the chicken; the aromatics are negligible. This reheats decently over rice the next day, though the chicken dries slightly on the second meal. For a weeknight family of four it's straightforward, requires no fussing once the bird goes in, and delivers a clean, accessible dish that works well in North Carolina where poaching is less familiar than the heavy sauces many expect, making it educational without being precious.
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