Here is our delightful Hainan Chicken recipe, a simplified Southeast Asian classic brings you all the wonderful flavors without the traditional fuss! Quick steaming results in tender, juicy chicken infused with savory ginger goodness, and with minimal prep and just seven simple, natural ingredients, you’ll have a healthy, protein-packed meal in no time!
Table of Contents
Why I Love This Recipe
This Hainan Chicken recipe brings you all the traditional flavors without the hassle of dealing with bones, providing a convenient twist on this classic dish! Just like our Steamed Fish Fillets and Chashu Pork Belly recipes, Hainan Chicken invites you to savor the authentic essence of Asian cuisine with utmost ease!
Featuring boneless and skinless chicken thighs, perfectly steamed to tender perfection, and accompanied by a delightful dipping sauce brimming with the savory essence of chicken, this recipe is ideal for anyone seeking to create a hassle-free and delicious meal. It’s a delightful choice for a simple and satisfying lunch or dinner that will leave you craving for more. Give it a try and experience the ease and deliciousness of Hainan Chicken right in your own kitchen!
- Chicken – boneless and skinless chicken thigh.
- Salt – sea salt preferred.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Ginger– freshly grated ginger.
- Green Onion – finely chopped green onion scallions
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Coarse Sea Salt – Coarse Sea Salt only. Using regular table salt will be too salty.
Essential Kitchen Equipment
- Steaming Rack or Steamer
Step 1 Prepare dipping sauce by combining vegetable oil, chopped green onions, grated ginger, and coarse sea salt.
Step 2 Sprinkle salt on both sides of the chicken and place the chicken on a steamer rack.
Step 3 In a stovetop pot, add green onions, sliced ginger, cooking wine, and water. Bring to a boil and lower down the steaming rack, steam for 12-15 minutes.
Step 4 Slice the chicken and serve with the dipping sauce.
Hainanese chicken rice is traditionally enjoyed with Hainan chicken, creating a flavorful pairing of tender chicken and fragrant rice. If you’re looking to complement the dish further, consider serving it alongside a delicate Egg Drop Soup, known for its comforting warmth and light flavors. Additionally, a side of Baby Bok Choy Stir Fry adds a refreshing crunch and vibrant greens to the meal, balancing the savory richness of the Hainan chicken.
Frequently Asked Questions
What's the purpose of Japanese Sake in this recipe, and can I substitute it?
Firstly, it helps to mitigate any potential gaminess from the chicken, ensuring a milder and more enjoyable taste. Secondly, it adds a layer of rich umami flavor to the dish, enhancing its overall taste profile. If you don't have Japanese Sake on hand, you can substitute it with dry sherry or Chinese cooking wine.
How do I ensure the chicken is cooked perfectly?
Steam the chicken for about 12-15 minutes or until it reaches an internal temperature of 165°F (74°C).
Can I make the dipping sauce in advance?
Absolutely, you can prepare the dipping sauce ahead of time and store it in the refrigerator. This can save you time when serving the dish.
To store steamed chicken leftovers, place them in an airtight container and refrigerate. They will stay fresh for 3-5 days. When you’re ready to enjoy it again, a quick reheat in the microwave will work. Store unused dipping sauce separately, and it will last for 14-21 days in the fridge.
Other Chicken Recipes You Might Like
- Asian Ground Chicken Stir Fry
- Korean BBQ Marinated Chicken
- Chicken Satay with Peanut Sauce
- Kung Pao Chicken
Watch How To Make It
- Gather all the ingredients.
- Grate 1 tbsp of ginger with a grinder and set aside.
- Slice 1/2 inch of ginger into thin slices.
- Finely chop 1/2 stalk of green onions and set aside.
- Chop 1 stalk of green into 1 inch lengths.
- In a small mixing bowl, combine ingredients for the sauce - neutral oil (we use vegetable oil), finely chopped green onions, grated ginger, and Coarse Sea Salt. Note - this sauce tends to be on the salter side, so if you're sensitive sodium, we recommend starting with 1/4 tsp and working your way up.
- Lightly sprinkle salt on both sides of the chicken thighs and set aside.
- In a stove top pot, add Japanese sake or Chinese cooking wine, sliced ginger and 1 inch green onion stalk. Add enough water to cover 1/2 inch from the bottom of the pot and bring to boil.
- Once boiling, reduce heat to medium-low, place chicken thighs on a steaming rack (or directly in the water if you don't have one), completely cover and steam for 12-15 minutes or until the chicken reaches an internal temp of 165F.
- Place cooked chicken onto cutting board and slice into bite-size slices. Transfer to a serving place, drizzle some reserved broth on top and serve with dipping sauce from step 6).