Total Time
30 Mins
Serves 4

We've taken a specialty of Singapore, Hainanese chicken, and adapted it for a quick dinner without sacrificing its succulence. Fresh vegetables and an intense cilantro sauce add crunch and flavor.

How to Make It

Step 1

Whirl shallots, 2 slices ginger, and 1 garlic clove in a food processor until well chopped. Heat vegetable oil in a 5- to 6-qt. dutch oven over medium heat. Add shallot mixture and cook, stirring, until garlic begins to brown, about 2 minutes. Add rice and stir until well coated in oil.

Step 2

Stir in broth and place chicken on top of rice. Cover and cook, without stirring, until chicken is cooked through and rice is tender, 15 to 20 minutes.

Step 3

Meanwhile, purée green onions, remaining ginger and garlic, the cilantro, lime juice, green jalapeño, soy sauce, sesame oil, and 2 tbsp. water in a blender. Transfer to a bowl. Cut limes into wedges.

Step 4

Lift chicken from pot and slice. Transfer rice to a platter and arrange chicken on top. Serve with limes, sliced red jalapeño and cucumber, and cilantro-ginger sauce.

Step 5

Note: Nutritional analysis is per serving, with 2 tbsp. sauce

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Ratings & Reviews

ElizaThorn's Review

July 28, 2014
Tasty sauce. Love that it was quick and not too difficult to make.

Loved this -- so simple

July 03, 2015
Sauce was super fresh and delicious.  Rice was a little wet, so if I made it again I would use a little less than 4 c. broth.  Chicken was tender and well cooked after 20 minutes.  Will make this again.  Would love to try using brown rice.

Family Favorite

May 12, 2017
This has become a regular in our house. I omit the chilies and serve it with Korean chile sauce on the side. Sometimes I sneak in a bit of roasted mild green chile. I sometimes find the rice is under cooked if I put the chicken in too soon. I'm generous with the chicken stock and simmer a few minutes before placing chicken on top. I always add extra shallots (or if I happen not to have shallots, about a cup of white onion.)I've also made this with shrimp, subbing vegetable broth in which I have briefly cooked the shrimp shells...(don't forget to strain them out!) for the chicken stock, and adding the peeled, deveined shrimp in the last five minutes... The sauce is of course, the star of the show, I always double the recipe and use it for three or four days after... not sure how long it would stay good, but it goes fast ...