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+ servings

Hainanese Chicken Rice Recipe

This is a chicken rice dish found in Malaysia and Singapore, called Hainanese chicken rice. Easy and delicious chicken rice recipe.

Course Main Course
Cuisine Malaysian
Keyword Chicken Rice
Servings 4


For the rice

  • 3 cups uncooked washed rice
  • 5 tbsp vegetable oil
  • 4 cloves finely chopped garlic
  • 4 finely chopped shallots
  • 2 + 1/2 cups + 2 tbsp chicken broth
  • 4-6 blades of pandan leave screwpine leaves
  • 1 small thumb of ginger cleaned and bruised
  • 1 tbsp of the garlic and shallot oil
  • 70 g chicken fats
  • 1 + 1/2 tsp 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
  • 4 blades of pandan leaves screwpine leaves
  • 1 carrot roughly chopped
  • 2 + 1 tsp of salt
  • 10 bowls of cold water
  • 1 cucumber peeled, halved and sliced diagonally

For the sauce

For chicken rice chilli sauce

  • 90 g red chilies you may add in some bird's eye chili
  • 15 g garlic
  • 50 g ginger
  • 1 tsp salt
  • 1 tsp sugar
  • 50 ml chicken broth
  • 60 ml lime juice to taste

To garnish

  • Few sprigs of cilantro


For the chicken

  1. Wash chicken, drain well, stuff ginger and scallion into the chicken's cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.

  2. In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves, carrot and salt.

  3. Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.

  4. When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Keep the chicken broth** for later use.

  5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

For the rice

  1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.

  2. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture. Cook according to rice cooker's manual instruction.

To prepare chicken rice

  1. Line a serving plate with cucumber slices.

  2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro.

  3. Serve with chicken rice, side soup and chicken rice chili sauce.

  4. **Any left over chicken broth can be served as side soup, garnish with cilantro or chopped scallions. I like my soup with fish balls. ;)

Recipe Notes

Never let the Great-Wall-of-China-long list of ingredients and methods intimidate you. It's really not as tough or scary as it seems + the ingredients can be easily attainable almost everywhere and importantly, your effort will be extremely well paid off after.