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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.
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
- 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
- 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
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.
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.
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.
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.
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: 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
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.
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 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.
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
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Malaysian Recipes You Might Like
Chicken Rice
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
