Hainanese Chicken Rice Recipe

Hainanese Chicken Rice


  • 1 whole chicken
  • 70 ml sesame oil
  • 60 ml light soy sauce
  • Pandan leaves (3 or 4)
  • 60 ml of concentrated chicken stock
  • Sliced ginger
  • Finely chopped Garlic
  • Chicken bones
  • Cooking oil
  • Chicken fat
  • Salt
  • Shallot oil / Sesame oil
  • Pandan leaves
  • Ginger
  • Garlic
  • 1/3 chilli padi
  • 2/3 red chilli
  • fresh lime
  • chicken broth
  • finely minced ginger

How to make Hainanese Chicken Rice

Preparation (at least an hour before):

Make chicken broth:  Prepare chicken broth by boiling chicken bones in water for at least 1 hour (the longer you boil the better).

Marinate the chicken: Rub the ginger and garlic all over the chicken. Leave covered in the fridge for at least 1 hour.


Bring a pot of water to boil, making sure that there is enough water so that the entire chicken can be submerged.

Once the water is boiling, put all the ingredients listed above into the boiling water.

Next, dip the chicken into the boiling water and dip it a few times until the skin is cooked. Once the skin is cooked, leave the chicken under the water to cook. This is to ensure that the skin does not break.  Ensure that the water be kept just below the boiling point during the entire cooking process. The cooking time is about 30 minutes for a 1.5kg chicken.

Once chicken is cooked, put the chicken immediately into cold water for a few minutes. This will stop the cooking process and ensure that the meat will remain tender and the skin crunchy.

While the chicken is cooking, cook the rice.  Combine the concentrated chicken stock and the other ingredients listed above with enough chicken broth to cook the rice.

Prepare chilli sauce.  First squeeze the lime to obtain fresh lime juice. Next, blend the ingredients in a blender until it is fluid and smooth. Finally, add some salt and sugar to taste and mix thoroughly.

** NOT my recipe, reposted from http://ieatishootipost.blogspot.com/    because I'd like to keep all of the recipes I use in one place.

** For authenticity, the uncooked rice is usually toasted in a wok with garlic, ginger, sesame oil, and salt, which is really yummy, but this is almost as good and lots healthier..
  • telliecoin
    telliecoin says

    I do it a little differently. I don't marinate the chicken before hand of make a broth, I boil up water with tons (SERIOUSLY TONS) of salt when it has reached ABSOLUTE boiling point, I turn off the heat and throw the chicken in. The I prepare minced ginger + spring onions + salt + oil + sesame oil and fry it until fragrant. I then remove the chicken from the pot, cut it up and serve with that mixture and chilli sauce by blending fresh chillies, lime juice, ginger mince and garlic mince. WHEW. that was a lot to type! :) It takes less time and tastes like hainanese chicken rice still yum!

  • telliecoin
    telliecoin says

    forgot to add that I throw the chicken in and close the lid of the pot and leave for 30 mins then take it out oops.

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