Sous Vide Hainan Chicken: A Step-by-Step Guide

Sous Vide Hainan Chicken Rice 海南雞飯 (低溫慢煮) is a crowd-pleasing dish that's a staple at Hawker centers. With its tender and juicy meat, it's no wonder why it's a fan favorite. And compared to the traditional poaching method, sous vide is the way to go for consistently succulent results.

As a home cook, you can quickly work this delicious dish into your weekly meal prep routine. Trust me, your family will love the Hainan chicken with fragrant rice, paired with the irresistible combination of a tangy green onion ginger sauce and a spicy chili sauce.

Jump to:

• Ingredients you'll need:
• Step-by-step instructions:
• How to properly reheat Hainan chicken leftovers
• Sous Vide Hainan Chicken vs. Traditional Hainan Chicken
• What goes well with Sous Vide Hainan Chicken?
• Tips for improving your Sous Vide Hainan Chicken dish
• Full Recipe

What is Sous Vide?

If you're a culinary aficionado, you may have heard the buzz surrounding sous vide cooking (pronounced sue-veed). And for good reason! This once professional-only technique is now accessible to home cooks thanks to affordable, user-friendly sous vide precision cookers like Anova's.

But what exactly is sous vide cooking? In French, the term "under vacuum" refers to vacuum-sealing food in a bag and then cooking it in a precisely controlled water bath. The result? Consistent, restaurant-quality dishes that you simply can't achieve with any other cooking method.

For years, high-end restaurants have relied on sous vide to cook their dishes to the exact level of doneness every time. And now, you too can experience the magic of sous vide cooking in your own kitchen.

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Is a vacuum sealer necessary for Sous Vide cooking?

A vacuum sealer is not required for sous vide cooking, but it is recommended. Vacuum sealing the ingredients in a bag helps retain the ingredients' flavors and aromatics and eliminates any air pockets that could negatively impact the cooking process.

Vacuum sealing also helps keep the ingredients compact and organized, making them easier to store and transport. However, if you don't have a vacuum sealer, you can still use freezer bags and the water displacement method to remove the air from the bag, which will still provide good results.

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How is Hainanese chicken rice made?

For the ultimate Hainanese chicken experience, the meat should be silky and smooth, with a layer of rich, jelly-like fat beneath the skin. We start by fully cooking a whole chicken in sous vide water, then shock it in an icy bath to lock in flavor and keep the meat tender and the skin intact. Finally, the chicken is hung to dry before being sliced into bite-sized pieces, ready to be devoured. If you've ever been to a local food stall in Singapore, you've likely seen these succulent beauties hanging in a row, waiting to be enjoyed.

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Flavor-Packed

When it comes to Hainanese chicken rice, the rice is just as important as the chicken itself. To make it truly memorable, we use the flavorful broth from cooking the chicken to boil the rice. First, we render excess fat from the chicken's cavity and stir-fry it with garlic and rice. Then, we add hot chicken stock, pandan leaves, and ginger slices to enhance the aroma and depth of flavor.

But, the real magic happens with the accompaniments. A bowl of spicy and tangy red chili dipping sauce infused with ginger, lime, and chicken fat takes every bite to the next level, elevating this already delicious dish to new heights.

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Ingredients you'll need:

Chicken:

• 1 Whole Yellow Chicken (best if free-run and/or organic)
• 1 Shallot, halved
• 4 stalks of scallions (tied)
• 3 Pandan Leaves, tied
• 2 inch Ginger, sliced
• 2 tablespoons Salt
• 4-6 cups Unsalted Chicken Broth

Rice:

• 2 ½ cups Jasmine Rice
• 1 large Shallot, diced
• 1 inch Ginger, sliced
• 3 cloves Garlic, minced
• 3 Pandan Leaves
• 3 stalks Scallions
• Chicken Broth from Sous Vide Hainanese Chicken

Chili Sauce:

• 1-2 Long Red Chilies, seeded and minced
• 1 inch Ginger, minced
• 3 cloves Garlic, minced
• 1 tablespoon Lime Juice
• 2 teaspoons Sugar
• ¼ teaspoon Salt
• ¾ cup Chicken Broth (from sous vide chicken)

Ginger Scallion Sauce:

• 2 tablespoons ginger, grated/minced
• ¼ teaspoon Salt
• 4 stalks Scallions
• ¼ cup of Oil

Sweet Soy Sauce:

• 2 tablespoons Dark Soy
• 1 tablespoon Water
• 1 teaspoon Sugar

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Step-by-step instructions:

Prep the Chicken:

Step 1

Preheat your sous vide machine to 160°F (71°C).

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Step 2

I'm telling you, a crucial step to achieving that silky, tender skin on your Hainan chicken is all about the salt scrub. Grab a handful of kosher salt and massage that bird, working the salt firmly into the skin. This friction helps to remove any dead skin and sets the stage for the ultimate texture in your finished dish.

Step 3

Next, trim away any excess fat from the chicken, and remove the butt. Set it aside for later use.

Step 4

Season the chicken, both inside and out, with salt. Fill the cavity of the chicken with the halved shallot, sliced ginger, tied scallions, and tied pandan leaves.

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Step 5

Place the seasoned chicken into an extra-large freezer bag. Pour 4-6 cups of unsalted chicken broth into the bag, filling the chicken cavity and surrounding the chicken in the broth.

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Step 6

Remove as much air as possible from the bag using the water displacement method. Then, double bag the chicken and broth mixture and repeat the water displacement method.

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Step 7

Submerge the vacuum-sealed chicken in the sous vide water bath and cook for 3 hours.

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Step 8

At the end of the 3 hours, remove the cooked chicken from the bag and strain the broth into a separate container. Discard the aromatics from the cavity of the chicken. Set the broth aside for later use.

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Step 9

To rapidly cool the chicken and set its texture, place it in an ice bath for 15-30 minutes, flipping it halfway through. Once the chicken has cooled, remove it from the ice bath and set it aside to air dry. This will help to firm up the texture and improve the final appearance of the dish.

Prep the rice:

• Rinse the Jasmine rice and drain it. Let it sit in a strainer to drain all the excess water completely. Set it aside for later use.

Pan-Frying Aromatics:

• I fire up a pan, let the chicken fat melt, and cook for 5 minutes until I've rendered about 2 tablespoons of liquid gold. 
• As it heats, I add thinly sliced ginger and garlic, stirring until they release their fragrant aroma. I then drizzle in some sesame oil, infusing the dish with even more depth of flavor. 
• Next, I add the rice and a pinch of salt, often stirring as the grains turn translucent and soak up all that delicious chicken fat.

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Cook the rice:

• I transfer the fragrant mixture from the pan into my trusty rice cooker pot.
• Pour the appropriate broth from the sous vide chicken into the rice cooker. Toss in the tied pandan leaves and chopped scallions.
• Following my rice cooker's instructions, I let it work it's magic and cook a pot of perfectly fluffy, flavor-packed rice.

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Chili Sauce:

• Mince or pulse the long red chilies, ginger, and Garlic in a food processor until finely chopped.
• Spoon the mixture into a bowl. Add the salt, sugar, lime juice, and chicken broth to the bowl. Stir until well combined.
• Set the chili sauce aside for later use.

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Ginger Scallion Sauce:

• Combine the grated/minced ginger, scallions, and sugar in a heat-proof bowl.
• In a separate pan, heat up 3 tablespoon of oil until it is hot.
• Pour the hot oil over the ginger and scallion mixture into the bowl.
• Stir the mixture until it is well combined and the ingredients are evenly distributed.
• Add salt to taste and adjust the seasoning as desired.

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Sweet Soy Sauce:

• Heat a pan over medium-low heat.
• Add in the dark soy sauce, water, and sugar.
• Cook the mixture, often stirring until it comes to a boil.
• Once boiling, remove the pan from the heat and pour the mixture into a small bowl.

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Serving:

• Chop the cooked chicken into desired pieces, or brush it with sesame oil and sprinkle with salt for added flavor.
• Garnish the chicken with sliced scallions or fresh cilantro, as desired.
• Serve the chicken with steamed rice, a side of cucumbers, and all of the sauces on the side, allowing each person to customize their dish.

How to properly reheat Hainan chicken leftovers

Reheating Hainan chicken leftovers can be done in a few different ways, depending on your preference and your time. Here are some of the most common methods:

1. Microwave: This is the quickest and easiest way to reheat Hainan chicken. Place the chicken in a microwave-safe dish and add a splash of reserved cooking stock to reheat in the microwave. Cover it with a microwave-safe lid or wrap it in microwave-safe plastic wrap. Heat on high in 30-second intervals, stirring or flipping the chicken after each interval until it reaches an internal temperature of 165°F.
2. Stovetop: To reheat Hainan chicken on the stovetop, place it in a saucepan with a small amount of chicken broth or water and heat over medium-low heat, occasionally stirring, until it reaches an internal temperature of 165°F.
3. Oven: To reheat Hainan chicken in the oven, place it in an oven-safe dish and add a small amount of broth or sauce to the dish to help keep it moist. Cover it with aluminum foil. Heat in a preheated 350°F oven for 10-15 minutes or until it reaches an internal temperature of 165°F.

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Why use these ingredients

The ingredients in this Sous Vide Hainan Chicken recipe play an essential role in creating a flavorful and juicy dish. Let's take a closer look at each component and how it plays a role in this recipe:

1. Chicken: The star of the dish is the main ingredient and must be of high quality. It is best to use a whole yellow chicken that is free-run and/or organic for the best flavor and texture.
2. Shallot: Halved and inserted into the cavity of the chicken, shallot adds a sweet and mild flavor. They are an important ingredient in the dish, providing depth and balance to the overall flavor.
3. Scallions: Scallions are tied and inserted into the chicken cavity, providing a fresh and herbaceous flavor. They are also used in the ginger scallion sauce and the rice recipe, adding a bright and tangy flavor.
4. Pandan Leaves: Tied and inserted into the cavity of the chicken, pandan leaves add a sweet and floral flavor. They are also used in the rice recipe, adding a fragrant and aromatic flavor. You can find this in the Asian market.
5. Ginger: Ginger is sliced and inserted into the chicken cavity, providing a warm and spicy flavor. It is also used in the chili sauce and ginger scallion sauce, adding a zesty and tangy flavor.
6. Salt is used to season the chicken, adding a savory and salty flavor. This enhances the taste of the chicken by balancing the flavors.
7. Chicken Broth: Chicken broth fills the chicken cavity and adds moisture to the chicken during the sous vide cooking process. It helps to keep the chicken moist and flavorful.
8. Jasmine Rice: Jasmine rice is used as the base for the dish, providing a soft and fluffy texture. It provides a sturdy base for the chicken and sauces.
9. Chili Sauce: Chili sauce is used as a condiment for the dish, providing a spicy and tangy flavor. It flavors to chicken and rice with a spicy and zesty flavor.
10. Ginger Scallion Sauce: A tangy and flavorful sauce made from ginger, salt, scallions, and oil, ginger scallion sauce adds an extra layer of flavor to the dish.
11. Sweet Soy Sauce: A sweet and flavorful sauce made from dark soy, water, and sugar, sweet soy sauce adds an extra layer of flavor to the dish.

Read:

• Sous Vide Chicken Teriyaki

Sous Vide Chicken Teriyaki Recipe

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Benefits of Sous Vide Cooking

Sous vide cooking is a popular cooking method that has numerous benefits.

1. Consistent Results: Using sous vide cooking, you can cook food at the same temperature every time, ensuring that your food is cooked evenly and consistently.
2. Food Safety: Because food is cooked at a precise temperature in a sealed bag, sous vide cooking eliminates the risk of bacteria growth, making it a safe and hygienic cooking method.
3. Versatility: There are many foods you can cook with sous vide cooking, including meats, vegetables, fruits, and desserts.
4. Time-Saving: Sous vide cooking is a hands-off method that saves time and effort. Simply set the temperature and time, and let the sous vide machine do the work.
5. Flavor Preservation: The sealed bag used in sous vide cooking locks in flavors, ensuring your food is packed with flavor, whether cooking a steak or a delicate piece of fish.
6. Tenderness: Sous vide cooking allows you to cook food at low temperatures for long periods, producing perfectly tender and juicy meats and vegetables.
7. Ease of Use: Sous vide cooking is simple and easy to use, even for those new to cooking. Simply season your food, place it in a bag, and set the temperature and time.

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Sous Vide Hainan Chicken vs. Traditional Hainan Chicken

These are two popular variations of the classic Hainanese Chicken Rice dish. While they share many similarities, some key differences between these two cooking methods are worth noting.

Feature	Sous Vide Hainan Chicken	Traditional Hainan Chicken
Cooking Method	Sous vide	Boiled or Poached
Temperature Control	Precise	Less Precise
Flavor	Juicy and Flavorful	Can be less flavorful
Ease of Preparation	Simple and Easy	Requires more effort and attention
Time	Longer, but hands-off	Quicker, but requires constant monitoring

1 Cooking Method: 

Sous Vide Hainan Chicken is cooked using the sous vide method, which involves sealing the chicken in a bag and cooking it in a water bath at a precise temperature. This method allows for precise temperature control, which results in evenly cooked, tender, and juicy chicken.

On the other hand, Traditional Hainan Chicken is usually poached (boiling or steaming), a simpler and quicker cooking method.

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2 Temperature Control

The chicken is sealed in a bag and cooked in a water bath at a specific temperature, which ensures that the chicken is cooked evenly and consistently every time.

Contrary to this, Traditional Hainan Chicken is usually poached (boiled or steamed). When boiling or steaming chicken, it can be challenging to maintain a consistent temperature, which can result in overcooked or undercooked chicken.

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3 Flavor:

The precise temperature control offered by sous vide cooking ensures that the chicken is cooked evenly and consistently, resulting in a juicy and flavorful dish. The chicken is sealed in a bag, preventing the flavor from escaping.

When boiling or steaming chicken, the chicken is cooked in a large pot of water, which can dilute the flavor of the chicken.

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4 Ease of Preparation

Sous vide cooking requires no monitoring or adjusting, making it a hands-off and stress-free method.

Boiling or steaming chicken can be time-consuming and requires constant attention, as the temperature of the water must be monitored and adjusted to ensure that the chicken is cooked correctly.

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5 Time:

On average, sous vide Hainan Chicken takes 3 hours to cook, while Traditional Hainan Chicken can be cooked in as little as 30 minutes. The longer cooking time is due to the precise temperature control offered by sous vide cooking, which ensures that the chicken is cooked evenly and consistently.

In contrast, Traditional Hainan Chicken is usually boiled or steamed, a quicker cooking method. However, the faster cooking time can result in less precise temperature control, leading to overcooked or undercooked chicken.

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What goes well with Sous Vide Hainan Chicken?

Sous Vide Hainan Chicken is a flavorful and juicy dish that pairs well with various sides. Here are some dishes that go well with Sous Vide Hainan Chicken:

1. Cucumbers: Cucumbers are a classic side of Hainan Chicken, providing a cool and crunchy texture. They help to balance the richness of the chicken and sauces.
2. Rice: Rice is the traditional accompaniment to Hainan Chicken and the perfect base for the juicy and flavorful chicken.
3. Steamed Vegetables: Steamed vegetables such as bok choy, carrots, or broccoli provide a healthy and balanced side dish to the chicken. They are a great way to add color and nutrients to the dish.
4. Soup: A light and flavorful soup, such as won ton or hot and sour soup, is a great addition to the chicken, providing a warm and comforting dish. It is a great way to add moisture and warmth to the dish.
5. Rice Noodles: Rice noodles provide a soft and chewy texture and are a great way to add an alternative texture to the dish. Serve them with a dipping sauce for an added burst of flavor.
6. Salad: A crisp and refreshing salad, such as mixed greens or a cucumber salad, provides a light and healthy side dish to the chicken.

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Tips for improving your Sous Vide Hainan Chicken dish

Sous Vide Hainan Chicken is a delicious and flavorful dish, but there are always ways to improve and elevate the flavors. Here are some tips for improving your Sous Vide Hainan Chicken dish:

1. Use High-Quality Ingredients: The quality of your ingredients can make or break the dish. Use the freshest and best ingredients, including high-quality chicken, rice, and sauces.
2. Season Generously: Don't be afraid to season your chicken generously, both inside and out. This will help to enhance the flavors and create a juicy and flavorful dish.
3. Experiment with Aromatics: Try different aromatics, such as lemongrass, star anise, or cinnamon, to add unique and delicious flavors to your dish. Experiment with different combinations to find your perfect blend.
4. Cook at the Right Temperature: Cooking at the right temperature is essential for a juicy and flavorful dish. Set your sous vide to 160°F to achieve the perfect texture and flavor.
5. Chill the chicken: Shock the chicken in an ice bath after cooking, ensuring it is firm and juicy.
6. Use the Right Rice: Use jasmine rice for traditional Hainan chicken, or experiment with other types of rice like basmati or long grain.
7. Make Your Own Sauces: Making your sauces can add a personal touch to your dish and ensure you have the perfect balance of flavors. Try making your chili, ginger scallion, or sweet soy sauce.

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How to get that glossy chicken skin when serving

Getting a glossy chicken skin when serving Hainan Chicken is all about using the right technique and ingredients. Here are some tips to help you achieve that glossy chicken skin:

1. Air-Dry the Chicken: Air-drying the chicken before cooking helps dry the skin and create a crispy texture. After removing the chicken from the ice bath, allow it to air-dry for 15-30 minutes before cooking.
2. Use Sesame Oil: Brushing the chicken with sesame oil before cooking can help to add shine and create a glossy appearance. Make sure to use high-quality sesame oil for the best results.
3. Cook at the Right Temperature: Cooking the chicken at the right temperature is essential for a juicy and flavorful dish. Set your sous vide to 160°F to achieve the perfect texture and flavor.
4. Baste the Chicken: Basting the chicken with the cooking liquid or sauces can help to add moisture and flavor to the skin, resulting in a glossy and shiny appearance.

Full Recipe