Hainanese Chicken Rice

Tested Recipe Adapted from Sunny Sia’s Memorable Local Treats

Hainanese Chicken Rice 1


Boiled Chicken:

1 (approx. 2kg) whole chicken

1 cucumber

8 cloves garlic (bruised with skin)

2 stalks coriander

3 stalks spring onion (julienne)

1 thumb size ginger (bruised)

1 tsp salt

2 tbsp oil for rubbing chicken

Chicken Rice:

3 cups rice (rinse)

3 cups chicken stock

1 thumb size ginger (bruised)

1 tsp salt

3 tbsp chicken fat

3 pandan leaves (knotted)

3 pieces whole garlic cloves (with skin)

Sauce (Ginger Sauce & Chilli Sauce):

½ cup cooked chicken fat

1 handful red chilli

2 cloves garlic (peeled)

3 thumb size ginger (bruised)

Limejuice to taste

Salt and sugar to taste

Preparation Instructions:

  1. Rub 1 tsp salt all over chicken and stuff the cavity with coriander, spring onion, ginger and garlic. Set aside.
  2. Bring a large pot of water to boil (enough to submerge the chicken). Place the chicken into the pot once the water comes to boil. Reduce heat and simmer the chicken for 40 minutes.
  3. Remove the chicken and plunge into a basin of cold water to shock the skin. Cool the chicken thoroughly and rub oil all over chicken and set aside.
  4. To cook the rice, heat chicken fat in a wok and brown the garlic and ginger. Add the rice and toss in evenly in the fat. Add in chicken stock, salt and pandan leaves. Transfer the rice to a rice cooker, cook till dry and fluffy.
  5. For the sauce, process the ginger with ¼ cup of melted chicken fat in a blender till fine and season with salt and pepper to taste.
  6. Process the chilli with the remaining melted chicken fat, salt, sugar, ginger and lime to taste.
  7. To serve, chop the chicken into pieces and garnish with cucumber slices and coriander, ginger and chilli sauce and the fragrant rice.



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