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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!
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!
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
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Once transferred, add the chicken broth, ginger, garlic, shallot oil, chicken fat, and salt to the rice mixture. Cook according to the rice cooker’s manual instructions.
Step 6: 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.
Step 6: 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.
Pro Tip: Secrets To Perfect Chicken Rice
- 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.
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
- 2.5 cups + 2 tablespoons chicken broth
- 1 small ginger, thumb-sized, cleaned and bruised
- 1 tablespoon garlic and shallot oil
- 70 g (2½ oz) 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 (½ oz) garlic, peeled and grated, or finely minced
- 50 g (1¾ oz) 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.
can you show the video how to chop up the chicken so it’s photo ready when presented?
Sorry there is no video on this recipe.
For the rice, where do I get chicken fat from?
Chicken skin.
Hi Rasa Malaysia,
This recipe looks tasty and I would love to give it a try but I can’t find Pandan leaves anywhere. What can I use in place of Pandan?
Thank you for your advice.
Linley.
Skip.
the rice recipe is fantastic, I got really close. “1 small thumb of ginger” perhaps indicate weight, i think even a pinkie size ginger made the rice tasted very ginger. I am going to try replacing the ginger with a clove of garlic (smashed and leave the skin on) and see. the pandan leaves were a little hard to come by in Germany. I soaked the dried pandan leaves in half the amount of water for your chicken broth and used that liquid with half chicken broth portion. I skipped the salt, which i should not have.
I will do the chicken next.
Awesome!
I just finished a plate of this and boy was it delicious! Some may want to scale back on the soy at the end depending on your sodium preferences but I loved it. I only added one chicken. Breast because I paired this with general tso chicken that I made and this outshines that by far. Yum!
The best thing about chicken rice is the soup… I wish it was easier to find here. You’ve reminded me that I haven’t cooked this in a while, now I’m craving for it (at midnight)! :P
wow.. Looks Yuuuumm…
Thank you very much for the recipe
i will try it :)
HI there,
I am curious on why you cook that with carrots? I have never seen chicken rice stall serving it with carrot thou?
Hi there, how long typically do we simmer the chicken for? It’s my first time cooking a whole chicken by boiling so I’m not sure and don’t want to overcook it! (making it now actually :D) I have a 1.7kg chicken if that helps! Thanks :)
Hello, I love chicken rice. When I cook the rice, do I use 3 rice cups full of rice or 3 measuring cups full of rice? One rice cup is about 3/4 measuring cup full of rice. Thank you.
Yes I would like to also find out, should the rice and chicken broth be measured in a rice cup or a measuring cup?