Chicken · Chinese · Mains · Rice · Uncategorized

Hainanese Chicken Rice


Everyone who likes to cook will have a signature dish, Hainanese Chicken Rice would definitely be mine! Not only it’s my favourite dish, it’s also one of the first dishes that i learnt to make when i started to take cooking seriously. Over the years, i have been trying to perfect this dish. No one taught me how to make this, I just tried to replicate my favourite taste when I was living in Australia and slowly learnt as i go. Today is the first time i took measurements as i cooked this dish, and the fish time i tried the “steaming method” on the chicken. The result is the best ever, the chicken was off the bone tender, smooth and juicy. I am very proud to be writing down this recipe as i think it’s my best recipe of all my cooking.

You can use the same method to make larger portions and with a whole chicken.

Update: Click for an improved version for the rice here.


  1. 1kg chicken frames/bones
  2. 2-4 large chicken legs
  3. 5 cloves garlic, pressed
  4. 1 large ginger, peeled and sliced
  5. 6 – 7 cups chicken stock/water
  6. 4 tbsp sesame oil
  7. 2 tbsp hua diao wine
  8. 4 tbsp light soy sauce
  9. 2 tsp chicken powder
  10. 1 cucumber, sliced/cut
  11. 2 cups rice (i use basmati)
  12. 2 tbsp samsui ginger sauce
  13. 1 bunch pandan leaves
  14. 4 cloves garlic, pressed
  15. thumb sized ginger, sliced
  16. 3 bunch bak choy, blanched


  1. Boil 6-7 cups water, add in chicken frames and bones, garlic and ginger. Add in sesame oil, hua diao wine, soy sauce and chicken powder.
  2. Bring to boil and simmer for about 45mins.
  3. Turn to high heat, bring to boil and add in chicken legs. Cover and let it boil on high heat for about 6 mins.
  4. Turn off fire, do not remove cover. Leave the lid on, undisturbed for 25mins.
  5. Adjust timing slightly according to size of chicken legs. For a whole chicken, boil on high heat for 10 minutes, cover undisturbed for 45mins.
  6. Remove chicken legs from the stock and place in ice water.
  7. Strain stock to remove bones.
  8. Place rice in rice cooker, add in 3 1/2 cups of strained chicken stock. Place pandan leaves inside, with garlic, ginger and ginger sauce. When rice is cooked, leave it covered for another 10mins.
  9. Place cucumbers in a deep plate.
  10. Debone chicken legs and place on top of cucumber.
  11. Use about 1/2 cup of chicken stock cooked earlier to make drizzling sauce for the chicken and bak choy. Combine stock with 1 tbsp sesame oil, 1tbsp soy sauce, 1 tbsp huadiao wine, 1tbsp oyster sauce.
  12. Drizzle sauce over chicken and bak choy. Garnish with spring onions and coriander. Best served with dark soy suace and chicken rice chilli.

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