Hainanese Chicken Rice


Hainanese Chicken Rice is not just a dish; it’s an experience, one that resonates with the hearts of those who enjoy it, whether in the bustling hawker centres of Singapore or the comfort of your home.

The poached chicken is cooked to perfection, resulting in tender, juicy meat that practically melts in your mouth. The gentle poaching process infuses the chicken with subtle flavours from aromatic herbs and spices, creating a deliciously moist and flavourful dish. The rice, cooked in chicken broth along with ginger and garlic, is incredibly fragrant and flavorful. Each grain is infused with the essence of the chicken broth, resulting in a subtly savoury and aromatic base that complements the tender chicken perfectly.

Hainanese Chicken Rice

This seemingly simple dish is a marvel of flavour and texture, featuring succulent chicken paired with fragrant rice, all served with a tangy chili sauce. The secret lies in the preparation of the chicken and the rice, cooked with ginger and pandan leaves.
Servings 4
Prep Time 10 minutes
Cook Time 1 hour


For the Chicken:

  • 1 whole chicken about 3-4 lbs, cleaned and patted dry
  • Salt
  • 4-5 slices of ginger
  • 3-4 stalks of green onions
  • Water for poaching

For the Rice:

  • 2 cups jasmine rice
  • 2-3 cloves of garlic minced
  • 3-4 slices of ginger minced
  • 2-3 pandan leaves tied into a knot (optional but recommended)
  • Chicken fat or vegetable oil
  • 4 cups chicken broth from the poached chicken

For the Chilli Sauce:

  • 4-5 red chilies
  • 3 cloves of garlic
  • 1- inch piece of ginger
  • 2 tablespoons lime juice
  • 1 teaspoon sugar
  • Salt to taste


Prepare the Chicken:

  • Rub the chicken inside and out with a generous amount of salt.
  • Fill a pot large enough to hold the chicken with water, add ginger slices and green onions, and bring to a boil.
  • Submerge the chicken into the boiling water, breast side down. Cover, reduce heat, and simmer for about 40-50 minutes, depending on the size of the chicken.
  • Once cooked, remove the chicken and immerse it in ice water for 5-10 minutes to stop the cooking process and tighten the skin. Then, drain and set aside.

Cook the Rice:

  • Rinse the jasmine rice until the water runs clear. Drain well.
  • In a pot, heat chicken fat or oil over medium heat. Sauté minced garlic and ginger until fragrant.
  • Add the drained rice and pandan leaves, stir-frying for 1-2 minutes.
  • Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer until the rice is cooked and all liquid is absorbed.

Make the Chili Sauce:

  • Blend red chilies, garlic, ginger, lime juice, sugar, and salt in a food processor until it forms a smooth paste. Adjust seasoning to taste.

Assemble and Serve:

  • Carve the chicken into serving pieces.
  • Fluff the rice with a fork and plate it alongside the chicken.
  • Serve the Hainanese Chicken Rice with the chili sauce, and if desired, with additional accompaniments like cucumber slices and dark soy sauce.
Calories: 785kcal
Course: Main Course, Rice & Noodles
Cuisine: Singaporean
Keyword: Aromatic, Chicken, Rice
Collection: Man with a Wok


Calories: 785kcal | Carbohydrates: 81g | Protein: 44g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 148mg | Sodium: 1014mg | Potassium: 662mg | Fiber: 2g | Sugar: 5g | Vitamin A: 703IU | Vitamin C: 70mg | Calcium: 64mg | Iron: 3mg
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