Hainanese Chicken Rice

The jewel of the East – glistening poached chicken served with flavour-infused rice.

Prep Time  30 Minutes

Cook Time  1 Hour 30 Minutes

Serves  4

Shocking the meat in ice cold water helps firm it up and creates a gelatinous layer between the skin and the flesh.


  • 600g boneless chicken thighs (skin-on)
  • 10ml sesame oil


  • 30ml sesame oil
  • 50g ginger
  • 5 cloves of garlic
  • 40g chicken fat (optional)
  • 500g jasmine rice
  • 850ml chicken stock

Ginger Chili Sauce

  • 5 fresh red chillies
  • 30g ginger
  • 3 cloves of garlic
  • 4g sugar
  • 2g salt
  • 5ml lime juice
  • 30ml chicken stock

Sesame-soy Sauce

  • 30ml sesame oil
  • 60ml light soy sauce

To Finish

  • 1 cucumber
  • Bunch of coriander


1 hour 30 minutes before serving:

  • Fill your sous vide water bath with water and preheat to 65°C (149°F) with 1 hour 30 minutes cooking time.
  • Once the target temperature is reached, seal the chicken thighs with 2 teaspoons of sesame oil in a bag and submerge them in the water bath.

45 minutes before serving: 

  • For the rice: heat up the sesame oil in a heavy-based pot. Stir-fry ginger (minced), garlic (minced) and chicken fat until aromatic. add rice, stir for 5 minutes before adding the chicken stock.
  • Once the mixture boils, reduce heat to medium. Simmer with the lid on for 30 minutes until cooked. Add more water if necessary.
  • When the chicken is cooked, submerge the bag containing the chicken in a pot of ice cold water for 15 minutes. Remove from the bag and cut them into bite-sized pieces.
  • For the chilli sauce: chop and mix the chillies, ginger, garlic, sugar, salt and lime juice in a blender. Add chicken stock and season to taste. Set aside.
  • Prepare the sesame-soy sauce simply by mixing sesame oil and light soy sauce. Set aside.

To Serve

  • Drizzle some sesame-soy sauce generously over a portion of chicken, topped with some chopped coriander. Serve with rice, sliced cucumber and chilli sauce.