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Hainanese Chicken Rice

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Hainanese Chicken Rice

Rice & Noodles
Category
Rice & Noodles

Advanced
Difficulty
Advanced

Total Time
Total Time
Prep 30 M / Cook 01 H 30 M

Servings
Yield
4 Servings

Grace Teo
Grace Teo   thegraceteo
Published on October 18, 2015

  Based on 4758 ratings  Watch Now

Ingredients

A

chicken meat
2
scallions
5 cm
ginger
1 tbsp
salt
1 tbsp
light soy sauce
1 tbsp
sesame oil

B

600 g
rice
1
pandan leaves
2
garlic clove(s)
2 cm
ginger
1
shallot(s)  
1.5 tbsp
light soy sauce
1.5 tbsp
sesame oil

C

2 tbsp
chilli sauce (raw)
1 tbsp
chicken stock
salt
sugar

D

1 tbsp
sesame oil
2 tbsp
light soy sauce
1 tbsp
shaoxing wine  
1 tbsp
sugar

Background

A plate of chicken rice is wholesome and complete as it comes with rice, chicken, slices of cucumber and a bowl of soup. Talking about having all types of nutrients on a plate. You have it here! Moreover, when placing your order you may choose whichever part of the chicken you desire.

Accompanying the dish are different sauces like soy sauce and chili sauce. These contribute to the special flavour for which chicken rice is well known. The combination of refreshing cucumber slices, the tender chicken and aromatic rice teaming up with the chili and soy sauce makes every mouthful a delight.

To enhance the sweetness of the soup, you may add radish or carrots, or both. A dash of white pepper would make a whole lot of difference to the taste. Cook this awesome dish for your family and friends. They will appreciate your effort and be impressed.

If you are only cooking for one or two people, use chicken thighs instead of a whole chicken. Stuff the ginger and scallions between two chicken thighs and secure them with strings.

Hainanese Chicken Rice is also known as: Nasi Ayam Hainan海南鸡饭

Steps

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Step 1/7

Lightly rub salt on the outer part of the chicken. Rince and pat dry with a paper towel. Pour soy sauce into the chicken and spread it evenly. Then, stuff chicken with ginger and spring onions. Secure chicken feet with a string.

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Step 2/7

Boil chicken in a pot with enough water covering it. Add spring onion, carrots and/or radish. Once soup boils, turn the chicken over and let the soup simmer for 20 minutes with the lid on.

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Step 3/7

Remove chicken from pot and dip in a bowl of iced water for 10 seconds. Set aside and brush with sesame oil and salt mixture.

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Step 4/7

Render some chicken fats at medium heat in a pot. With the rendered chicken fats, sauté garlic, ginger and shallots until fragrant. Add pandan leaves and rice to the pot. Stir well.

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Step 5/7

Add soup to the pot of rice at a ratio of 2:1 and cook at high heat until it boils. Once it boils, reduce heat to the minimum and allow rice to cook. It should take about 20 minutes.

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Step 6/7

To prepare soy sauce, mix sugar, 'shaoxing' wine and chicken soup together. As for chili sauce, mix 'cili garam' (raw chili sauce) with some chicken soup.

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Step 7/7

Chop chicken into bite-size pieces. Pour soy sauce mixture over them. Serve rice and chicken along with the prepared chili sauce. Garnish with some fresh slices of cucumber.

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