Chicken Rice

4.70 from 23 votes
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This chicken rice recipe brings together tender, juicy chicken and fragrant rice for a super satisfying meal. Popular in Malaysia and Singapore, this Hainanese chicken rice is easy to make and perfect when you’re craving something comforting.

Chicken rice recipe served with Hainanese chili sauce and cucumber slices.
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Malaysian Hainanese Chicken Rice Recipe

Hainanese chicken rice is a dish of Chinese origin most commonly associated with Hainanese cuisine and popular in Malaysia and Singapore. It’s inspired by the classic Hainanese dish called Wenchang chicken (文昌雞).

Don’t be surprised, though, if you find that the dish served in Hainan, China, differs from what’s available in Southeast Asia. Over the years, adaptations were made by the Hainanese Chinese who migrated to Southeast Asia, resulting in the version we know today in Singapore and Malaysia.

So, how do you define a good plate of this dish?

You might be surprised to know that each of us has a different answer. While some may be all about that perfectly seasoned, flavorful rice, others think it’s the oh-so-tender chicken pieces with silky smooth skin. For some, it’s all about that one-of-a-kind chili sauce with a kick.

I say, whatever works for you—that’s what makes it delicious.

My easy chicken rice recipe keeps things simple with minimal prep time and a few straightforward steps. Don’t let a Great-Wall-of-China-long list of ingredients and methods intimidate you—it’s really not as tough as it seems! The ingredients are easy to find almost anywhere, and the payoff is well worth it.


Why This Recipe Works

Chicken rice just like the ones at Malaysia and Singapore hawker stalls.
  • Just like Malaysian hawker stalls. My recipe tastes just like the ones I’d often have at hawker stalls—tender chicken, fragrant rice, and that savory goodness. And the best part? It’s way cheaper to make at home!
  • Easy without compromising on taste. With just a few simple steps and minimal prep time, you’ll have a flavorful dish that’s sure to satisfy. The ingredients are simple and easy to find, making it a breeze to put together!
  • The chicken broth is everything. Any leftover chicken broth makes a delicious side soup; just garnish with cilantro or chopped scallions. I personally love adding fish balls to my soup for extra flavor!
  • 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!

Chicken Rice Ingredients

Ingredients for chicken rice.
  • Whole chicken – The star of the dish, giving tender, juicy meat that makes this meal so satisfying.
  • Ginger – Adds that fresh, fragrant kick 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 smooth and tasty.
  • Oil
  • Shallots
  • Garlic
  • Rice – The base of the dish, soaking up all the delicious chicken broth to make it super flavorful.

Chili Sauce Ingredients

  • Chili sauce – The star of the sauce, bringing in that spicy kick.
  • 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

Rub the salt all over the chicken.

Step 1: Wash the chicken and drain it well. Stuff the ginger and scallions into the cavity of the chicken. Using 2 teaspoons of salt, rub the salt all over the chicken for smooth-looking skin.

Whole chicken in a stockpot.

Step 2: In a suitably sized stockpot that fits the chicken perfectly, bring the chicken stock to a boil along with the salt. Submerge the whole chicken, breast side down, in the boiling water for 35-45 minutes, depending on the size of the chicken. Immediately lower the heat to a gentle simmer.

Chopped chicken in a plate.

Step 3: When 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 size.

Fragrant rice in a skillet.

Step 4: Heat oil in a wok and fry the chopped shallots and garlic until fragrant and golden in color. Add the rice and stir well. Transfer the rice mixture to a rice cooker.

Rice with chicken broth, ginger, shallot oil, and chicken fat in the rice cooker pot.

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.

Malaysian chicken rice served on a plate.

Step 6: Line a serving plate with cucumber slices. Arrange the chicken pieces on top, pour the prepared sauce over them, and garnish with cilantro. Serve with chicken rice, side soup, and chicken rice chili sauce.


Pro Tip: Secrets To Perfect Hainanese 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.
  • I never 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

What’s the difference between Hainanese chicken rice and normal chicken rice?

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 grilled 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.

Why do I need to plunge the cooked chicken into cold water?

Plunging the chicken into cold water helps to stop the cooking process, keeping the meat juicy and tender while also firming up the skin.

What type of rice is best for this recipe?

For the best chicken rice, go with jasmine rice. Its fragrant smell and slightly sticky texture make it perfect for soaking up all the yummy chicken broth flavor, giving the rice that ideal taste and texture.

Is it necessary to use chicken fat for the rice?

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.

How many calories per serving?

This recipe is 709 calories per serving.

Hainan chicken rice being scooped with a spoon.

What To Serve With This Recipe

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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 FacebookPinterest, and Instagram for new updates.


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4.70 from 23 votes

Chicken Rice

This chicken rice recipe brings together tender, juicy chicken and fragrant rice for a super satisfying meal. Popular in Malaysia and Singapore, this Hainanese chicken rice is easy to make and perfect when you’re craving something comforting.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8
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Ingredients  

For the rice

  • 3 cups uncooked washed rice
  • 5 tablespoons vegetable oil
  • 4 cloves finely chopped garlic
  • 4 finely chopped shallots
  • 2.5 cups chicken broth, + 2 tbsp
  • 1 small thumb of ginger, cleaned and bruised
  • 1 tablespoon garlic and shallot oil
  • 70 g (2½ oz) chicken fats
  • 1.5 teaspoons salt, to taste

For the chicken

  • 1 whole chicken, preferably free range organic chicken
  • 1 small thumb of ginger, cleaned and bruised
  • 5-6 stalks of scallion, washed
  • 10 bowls chicken stock, adjust accordingly
  • 3 teaspoons salt
  • 10 bowls cold water
  • 1 cucumber, peeled, halved and sliced diagonally

For the sauce

  • 2 teaspoon light soy sauce
  • 2 teaspoon chicken broth
  • 3 teaspoon sesame oil
  • 3 teaspoon garlic and shallot oil

For chicken rice chilli sauce

  • 3 tablespoons chili sauce, you may add in some bird's eye chili
  • 15 g (½ oz) garlic
  • 50 g (1¾ oz) ginger
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3 tablespoons chicken broth
  • 1 tablespoon lime juice, to taste

To garnish

  • Few sprigs of cilantro

Instructions 

For the chicken

  • Wash the chicken and drain it well. Stuff the ginger and scallions into the cavity of the chicken. Using 2 teaspoons of salt, rub the salt all over the chicken for smooth-looking skin.
  • In a suitably sized stockpot that fits the chicken perfectly, bring the chicken stock to a boil along with the salt. Submerge the whole chicken, breast side down, in the boiling water for 35-45 minutes, depending on the size of the chicken. Immediately lower the heat to a gentle simmer.
  • When 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 size.

For the rice

  • Heat oil in a wok and fry the chopped shallots and garlic until fragrant and golden in color. Add the rice and stir well. Transfer the rice mixture to a rice cooker.
  • 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.

To prepare chicken rice

  • Line a serving plate with cucumber slices. Arrange the chicken pieces on top, pour the prepared sauce over them, and garnish with cilantro. Serve with chicken rice, side soup, and chicken rice chili sauce.

Notes

Recipe contributed by Maameemoomoo.
  • 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.
  • I never 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

Serving: 1grams, Calories: 709kcal, Carbohydrates: 66g, Protein: 26g, Fat: 38g, Saturated Fat: 9g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 15g, Trans Fat: 0.1g, Cholesterol: 79mg, Sodium: 1959mg, Potassium: 573mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1621IU, Vitamin C: 26mg, Calcium: 63mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Rasa Malaysia

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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41 Comments

  1. R Casey says:

    can you show the video how to chop up the chicken so it’s photo ready when presented?

    1. Rasa Malaysia says:

      Sorry there is no video on this recipe.

  2. Kelly says:

    For the rice, where do I get chicken fat from?

    1. Rasa Malaysia says:

      Chicken skin.

  3. Linley Meslier says:

    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.

    1. Rasa Malaysia says:

      Skip.

  4. wayne andarahala says:

    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.

    1. Rasa Malaysia says:

      Awesome!

  5. chicken and rice says:

    5 stars
    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!

  6. s128 says:

    5 stars
    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

  7. Bali Tour says:

    5 stars
    wow.. Looks Yuuuumm…
    Thank you very much for the recipe
    i will try it :)

  8. Martha Seah says:

    HI there,
    I am curious on why you cook that with carrots? I have never seen chicken rice stall serving it with carrot thou?

  9. Esther says:

    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 :)

  10. Umi says:

    5 stars
    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.

    1. Yteo says:

      Yes I would like to also find out, should the rice and chicken broth be measured in a rice cup or a measuring cup?