Hainanese Chicken Rice Recipe

Apr 11, 2014 by

hainanese chicken rice


Other than chicken noodle (bakmie ayam), my man loves hainanese chicken rice. So it is fitting that after I finally get my bakmi ayam recipe right (can be found here), I then try to get this recipe right as well. The verdict, one happy husband and a satisfied wife. Haha.

This dish is very easy, simple and relatively cheap. The only let down is the lengthy cooking time because you’ll need to have the chicken stock ready before cooking your rice. The approximate cooking time is 1,5 – 2 hours, depending on your rice cooker cooking time.¬†However you can always cook this dish in bigger portion and fridge it for next meal.

While the recipe is loooong, it is actually very simple. Let me know if you have tried this recipe through comment box below or tag me on instagram @jessneva.



hainanese chicken rice


Hainanese Chicken Rice

1. Hainanese Chicken:
  • 4-6 chicken thighs, on the bone
  • 5 cm ginger, sliced
  • water, enough to cover chicken by 2 cm
  • salt, to taste
  1. In a large pot, boil water and ginger over medium high heat.
  2. Trim excess fat and skin on the chicken, and gently score the meat near the bone. Keep the bone attached.
  3. Once water is boiling, add chicken and salt. Add water if necessary to cover the chicken.
  4. Let boil for 15 minutes then remove the white/brown scum and fat produced on the soup using ladle.
  5. Reduce heat to medium low and let simmer for 25 minutes, then check if the chicken is cooked. To check this, removed chicken from soup and poke the chicken. If clear liquid comes out, the chicken is cooked otherwise continue cooking.
  6. When cooked, remove from heat and drain the chicken. Slice chicken thighs and set aside.



2. Hainanese Rice:
  • 8 cloves garlic, finely chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 cups uncooked Jasmine Rice, washed
  • 3 cm ginger, sliced
  • 2,5 cups chicken broth (from part 1) to cook rice (or depending on your usual rice cooker measurement)
  • a pinch of salt, to taste
  1. In a frying pan, heat sesame oil and vegetable oil. Add garlic and sauté until garlic is brown. Remove and set aside. This will be used in cooking the rice (this part) and the soy dipping sauce (part 3).
  2. In the same frying pan, add 3/4 part of the fried garlic above, ginger slices and the uncooked rice. Stir fry for about 5 minutes over medium high heat.
  3. Transfer the “fried” rice into a rice cooker and add the chicken broth and salt. The amount of broth should follow your usual rice cooking measurement. Remember that we’re aiming for fluffy hainanese rice.



3. Soy dipping sauce:
  • Fried garlic (from part 2)
  • 2 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 3-4 tablespoon chicken broth (from part 1)
  1. In a bowl, mix al ingredients and set aside



4. Ginger dipping sauce:
  • 8 cloves garlic, finely chopped
  • 2 stalks of green onion, finely chopped
  • 3 cm ginger, finely chopped
  • 5 tablespoon vegetable oil
  • a pinch of salt
  1. In a bowl, mix al ingredients and set aside


soy sauce and ginger sauce

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