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This tried-and-true Hainanese chicken rice recipe is easy to make at home, with detailed, step-by-step photos to guide you in creating tender, juicy chicken and fragrant rice—just like at your favorite chicken rice stall in Malaysia or Singapore!
Table of Contents
Hainanese Chicken Rice
Hainanese chicken rice (海南鸡饭) is the comfort food for so many Malaysians and Singaporeans. For many of us, this is the ultimate comfort food. We grew up enjoying plate after plate, and packet after packet, of this beloved hawker staple, with tender, silky, and smooth poached chicken and a fragrant rice cooked in chicken broth and fat. Other than Nasi Lemak, this is another dish that instantly reminds me of home.
Originating from Wenchang chicken (文昌鸡) in Hainanese cuisine, Hainan Ji Fan was brought over by immigrants from Hainan Island in southern China. In the early 1900s, many Chinese emigrated to Southeast Asia in search of better opportunities, adapting the dish to local tastes. This is how our beloved chicken rice was born. In Thailand, a similar dish is known as Khao Man Gai.
The Best Chicken Rice
What makes the best Hainan chicken rice?
Everyone has their favorite and top choice when it comes to it. Some are all about that perfectly seasoned, flavorful and aromatic rice; others focus on the oh-so-tender chicken with silky smooth skin. And for some, it’s all about that spicy, one-of-a-kind chili sauce.
Personally, I think it’s all about what makes your tummy happiest! I love the smoothness of perfectly poached chicken with its juicy, tender meat, along with the delightful interplay of soy sauce and chili sauce.
What I can tell you is that this recipe is easy enough for regular home cooks. It’s got minimal prep and a few simple steps. Now, I’ll admit the ingredient list looks long, but don’t worry—it’s not as hard as it seems! The good news is that the ingredients are easy to find almost anywhere, and the result? Totally worth it!
For more easy and delicious Malaysian recipes, check out my Ayam Masak Merah!
Sidenote: In Malaysia, chicken rice is available in two versions; roasted chicken and poached chicken. Some hawkers also offer Chinese BBQ Pork (Char Siu), Chinese Roast Pork Belly (Sio Bak/Siu Yuk), and other side dishes such as Soy Sauce Eggs and braised bean curd to go with the rice.
Why This Recipe Works
- Just like hawker stalls and kopitiam. This recipe tastes just like the ones I’d often have at Malaysian hawker stalls or coffee shops—tender chicken, fragrant rice, and that savory goodness. And the best part? It’s way cheaper to make at home, meaning, you can have a lot of chicken per serving.
- Easy without compromising on taste. I never compromise on authenticity and good taste when it comes to cooking. Even though this recipe calls for simple steps and minimal prep time, you’ll have an authentic dish that’s sure to satisfy.
- The chicken broth is everything. The leftover chicken broth makes a delicious side soup; just garnish with cilantro or chopped scallions, or you may add a few leaves of cabbage. I personally love adding fish balls to my soup, so yummy!
- Picky eater-friendly. I haven’t met anyone who doesn’t love this dish, even the pickiest eaters. It’s that good, and you’ll definitely be going back for seconds!
Pro Tip: Secrets To Perfect Chicken Rice
I found that getting that silky, hawker style chicken rice at home is all about how you handle the heat. It looks simple, but these small steps I use are what make the difference between a basic boiled chicken and that perfectly tender, juicy bird we all love.
- The Ice Bath Shock: Plunge the hot chicken into ice water for 10 minutes right after cooking. This stops the cooking immediately and creates that signature jelly layer under the skin. It also firms up the skin so it stays smooth and doesn’t tear when you slice it.
- The Clean Bone Check: Check the thickest part of the thigh to see if it is done. The juices should run clear but the bone should stay slightly pink. If the bone is dark red it needs more time. If it is brown you have overcooked it.
- The Low Simmer Rule: Keep the heat on a low simmer once the chicken is in the pot. A rolling boil makes the meat tough and stringy. A gentle simmer keeps the chicken juicy and ensures the fat stays under the skin where the flavor is.
- Liquid Gold Broth: Do not throw away the poaching liquid! Use the broth to cook your rice and blend your chili sauce. This is the secret to getting that deep authentic flavor in every single bite.
What Goes Into Hainanese Chicken Rice
- Whole chicken – do not buy cut up chicken quarters or chicken breasts. You want whole chicken, period.
- Ginger – the secret ingredient for that gingery note to the chicken and broth, which is what makes this dish so aromatic.
- Scallions
- Salt – It’s key for seasoning the chicken and making sure the skin turns out gorgeous, smooth and tasty.
- Oil
- Shallots and garlic – the aromatics that elevate the flavors of the chicken.
- Rice – Use a good quality long grain rice; avoid short grain rice as they are too sticky.
Chili Sauce Ingredients
- Chili sauce – Hawkers make this from scratch, but for home cooks, I recommend using Huy Fong Chili Garlic Sauce.
- Garlic
- Ginger
- Salt
- Sugar
- Chicken broth – The base that makes the sauce rich and savory. Be sure to use the broth from cooking the chicken—it gives the chili sauce its authentic flavor.
- Lime juice – One of the key components, it adds a tangy brightness that gives chili sauce its signature flavor.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Chicken Rice
Give your chicken a good wash and drain it well. Stuff the ginger and scallions right into the cavity. My favorite trick is to rub salt all over the skin. It acts like a scrub to make the skin look extra smooth and clean.
Find a pot that fits the chicken snugly. Bring your stock and salt to a boil, then submerge the chicken breast side down. Immediately drop the heat to a low simmer. Let it cook for about 35 to 45 minutes. You want a gentle bubble, not a violent boil.
Once it is done, lift the chicken out and dunk it straight into cold water for 10 minutes. This is how you get that perfect skin. Don’t toss that broth! You’ll need it for everything else. Once the chicken is cool, you can chop it up.
Heat some oil in a wok and fry your shallots and garlic until they are golden and smell amazing. Toss in the rice and stir it around so every grain is coated in that fragrant oil. Then, move it all to your rice cooker.
Add your reserved chicken broth, ginger, garlic, and chicken fat to the rice cooker. Hit the start button and let the machine do the work. The rice will soak up all that rich chicken flavor.
While the rice cooks, whisk together your chili sauce, garlic, ginger, sugar, lime juice, and a splash of that chicken broth. Give it a taste and add more lime or salt if you want it more punchy.
Lay some cucumber slices on a plate, add a big scoop of the fragrant rice, and pile on the chicken. Drizzle some soy sauce over the meat, top with cilantro, and serve it with your homemade chili and a bowl of the hot soup.
Frequently Asked Questions
Hainanese chicken rice has tender, juicy poached chicken, with rice cooked in flavorful chicken broth, ginger, and garlic for a rich taste. It’s served with a zesty chili sauce made with fresh ingredients like garlic, ginger, and lime. Regular chicken rice, on the other hand, can be made with roasted or fried chicken, and the rice is usually just cooked with water or oil, with a simpler sauce that doesn’t pack the same punch as the Hainanese version.
Plunging the chicken into cold water helps to stop the cooking process, keeping the meat juicy and tender while also firming up the skin.
For the best results, I recommend jasmine rice. Its fragrant smell and the long grain texture make it perfect for soaking up all the yummy chicken broth flavor, giving the rice that ideal taste and texture.
Yes, to get that authentic taste, chicken fat is a must. It gives the rice that rich, savory flavor that makes the dish so special.
This recipe is 709 calories per serving.
What To Serve With This Recipe
To recreate your favorite hawker fare at home, I recommend the following dishes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Malaysian Rice Dishes You Might Like
Chicken Rice
Ingredients
Poached Chicken
- 1 whole chicken, preferably free range organic chicken
- 1 small ginger, thumb-sized, cleaned and bruised
- 6 stalks scallion, trimmed and washed
- 3 teaspoons salt
- 10 bowls chicken stock, approximately 3 liters/12 cups
- 10 bowls ice cold water, approximately 3 liters/12 cups
Rice
- 5 tablespoons vegetable oil
- 4 cloves shallots, finely minced
- 4 cloves garlic, finely minced
- 3 cups washed rice
- 600 ml + 2 tablespoons chicken broth
- 1 small ginger, thumb-sized, cleaned and bruised
- 1 tablespoon garlic and shallot oil
- 70 g chicken fat
- 1.5 teaspoons salt, or to taste
Soy Sauce Mixture
- 2 teaspoons light soy sauce
- 2 teaspoons chicken broth
- 3 teaspoons sesame oil
- 3 teaspoons garlic and shallot oil
Chicken Rice Chili Sauce
- 3 tablespoons chili sauce, Huy Fong brand Chili Garlic Sauce
- 15 g garlic, peeled and grated, or finely minced
- 50 g ginger, peeled and grated, or finely minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons chicken broth
- 1 tablespoon lime juice, or to taste
Garnishing
- 1 cucumber, peeled and sliced into rounds
- 3 sprigs cilantro
Instructions
Poached Chicken
- Wash the chicken and drain it well. Stuff the ginger and scallions into the chicken’s cavity. Rub 2 teaspoons of salt all over the chicken to create smooth-looking skin.
- In a stockpot that fits the chicken snugly, bring the chicken stock and the remaining 1 teaspoon of salt to a boil. Submerge the whole chicken, breast side down, in the boiling stock for 35–45 minutes, depending on the chicken’s size. Immediately reduce the heat to a gentle simmer.
- Once the chicken is cooked, remove it and plunge it into prepared cold water for 10 minutes. Reserve the chicken broth for later use. Drain the chicken, discard the ginger and scallions from the cavity, and set it aside to cool before chopping it into the desired serving pieces.
Rice
- Heat oil in a wok and fry the chopped shallots and garlic until fragrant and golden. Add the rice and stir to combine. Transfer the rice mixture to a rice cooker.
- Once transferred, add the chicken broth, ginger, garlic and shallot oil, chicken fat, and salt to the rice mixture. Cook according to the rice cooker’s instructions.
Soy Sauce Mixture
- Combine the soy sauce, chicken broth, sesame oil, and garlic and shallot oil. Stir to mix well and set aside.
Chicken Rice Chili Sauce
- Combine the chili sauce, garlic, ginger, salt, sugar, chicken broth, and lime juice. Stir to mix well and adjust with more salt, sugar, and lime juice to taste. Set it aside.
Assembling Chicken Rice
- Line a serving plate with cucumber slices. Add a bowl of rice and arrange the chicken pieces on the plate. Drizzle the soy sauce over the chicken and garnish with cilantro. Serve immediately with chili sauce and a side of chicken soup.
Notes
- I always use a fresh, whole chicken because it gives the best flavor and makes the broth super rich. Plus, the chicken stays nice and tender.
- Once the chicken’s in the pot, I lower the heat to a simmer. This keeps the chicken juicy and tender without making it tough.
- After cooking, I plunge the chicken into cold water for 10 minutes. This helps the skin firm up and keeps the chicken moist.
- DO NOT throw away the chicken broth! I use it to cook the rice and make the chili sauce. It’s the secret to making both the rice and chili sauce taste just like the real deal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing
Dear Rasa, I have tried the penang chicken rice from Hawker stalls in Penang. I believe it is roast chicken but not steam chicken. Do you have the recipe for that dish? thanks
Poyee
It’s actually fried chicken I love it, too but don’t really know the secret recipe, yet. :(
Hi,
Thanks for the recipe, I made my chicken rice base on your recipe (modified a little bit).
I love chicken rice, since I live in Batam (Indonesia), near Singapore so that very easy to find chicken rice here. But I want to make my own chicken rice.
After searching chicken rice recipes on the internet, I think your recipe very close with chicken rice usually I buy here. Glad to find rasa malaysia.
Hey…just want to let you know, I posted my chicken rice recipe on my blog and link back to rasa malaysia.
Thanks for sharing,
Monica
I just tried this recipe last night and my husband loved it! I wasnt able to get screwpine leaves (no major asian supermarket in Idaho, unfortunately), but the taste was still very good! Thank you for sharing :-)
1) under for rice. Ingredients, is the finely chopped garlic + shallot used for garlic/shallot oil or used for frying before adding the rice?
Thank you.
Hi, I tried your recipe yesterday and am glad it turned out fabulous. My gal loved the chicken rice a lot. Will deginitely cook for my family again. Thanks a lot for all your wonderful recipes!
Have made this recipe a few times. It is fairly easy for Singaporean style food, and the broth is the stuff dreams are made of. I use the broth as a seasoning with ramen noodles, and have an absolutely awesome lunch as well.
hi, iam thinking of trying this recipe. iam a big fan of chicken rice ever since i tried it from malaysia. i just want to ask for the sauce, is it ok to put normal soya sauce instead of light soya sauce? will that make a big difference in taste?or is there a way i can use the normal sauce so that its like the lighter version?
Yes, it’s the same.
I love the Cook’s Note! He…he..I will practice this recipe soon! Thanks!
I made it tonight, my first attempt ever at Hainanese Chicken Rice. I want to say it is pretty darn close to the best ones I’ve eaten from Singapore hawker centres. I guess the pandan leave is the secret ingredient that makes it complete. Even the soup didn’t taste odd- I added Bak Choy (Napa) to the soup and fishballs. My American husband and 2 boys; 4 and 6 years old ate in and said they were good. Took me about 2 hrs to make it but it’s worth every min of it. Would definitely make it again…thank you for sharing this recipe!