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Hainanese chicken rice

Hainanese chicken rice



  • chicken meat
  • 2 scallions
  • 5 centimeters ginger
  • 1 tablespoons salt
  • 1 tablespoons light soy sauce
  • 1 tablespoons sesame oil


  • 600 grams rice
  • 1 pandan leaves
  • 2 garlic cloves
  • 2 centimeters ginger
  • 1 shallots
  • 1.5 tablespoons light soy sauce
  • 1.5 tablespoons sesame oil


  • 2 tablespoons chilli sauce (raw)
  • 1 tablespoons chicken stock
  • salt
  • sugar


  • 1 tablespoons sesame oil
  • 2 tablespoons light soy sauce
  • 1 tablespoons shaoxing wine
  • 1 tablespoons sugar


  1. Lightly rub salt on the outside of the chicken. Pat dry.
  2. Pour soy sauce into the inside of the chicken and spread it evenly.
  3. Stuff chicken with ginger and spring onions. Secure drumsticks with a string.
  4. Boil chicken in a pot with enough water covering it.
  5. Add spring onion, carrots and/or raddish.
  6. Once soup boils, turn the chicken over and let soup simmer for 20 minutes with the lid on.
  7. Remove chicken from pot and dip in a bowl of iced water for 10 seconds.
  8. Set aside and gloss with sesame oil and salt mixture.
  9. To prepare rice, melt some chicken fats at medium heat in a pot.
  10. Fry garlic, ginger and shallots with the oil until fragrant.
  11. Add pandan leaves and rice to pot. Stir well.
  12. Add soup into pot of rice at 2:1 ratio and cook at high heat until it boils.
  13. Once it starts boiling, reduce to the lowest heat to allow rice to cook. It should take about 20 minutes.
  14. To prepare soy sauce, mix sugar, Shao Xing wine and chicken soup together evenly.
  15. To prepare chilli sauce, mix 'cili garam' (raw chilli sauce) with some chicken soup.
  16. Assemble and garnish Hainanese chicken rice with slices of cucumber.

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