Chicken · Chinese · Mains · One Dish Meals · Sauces/Condiments · Singapore local favourites · Uncategorized

Hainanese Chicken Rice (Improved) 海南雞飯

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This is one of Singapore’s national dish and is also my signature dish! When i cook, i am a completely different person. I am very eager to learn and always trying to better and and improve on my recipes. This is an improved and consolidated recipe where i will include every component of this dish, from the rice, to the chicken and soup, the drizzling sauce, to the chilli sauce. Be prepared for a long recipe! Though tedious, there is a reason why this is my favourite food! It produces the smoothest, most tender chicken, the rice is extremely flavourful and fragrant, and the chilli sauce perfects this dish! This is a recipe i am very proud of as i have done alot over the years to try and learn and make this better each time! The only thing that might not be the most authentic, is the use of basmati rice, which we prefer due the health reasons. In my opinion, it still kicks asses in terms of flavour and texture. I also recently learnt to make Boon Tong Kee style of crispy tofu and it is a perfect side to this favourite dish of mine!

Ingredients: (Serves 2 – 3)

  • Soup and Chicken
  1. 1 Litre of chicken stock (You may make your own using chicken frames, but msg free and natural chicken stock works well too!)
  2. 4 tbsp sesame oil
  3. 2 tbsp hua diao wine
  4. 3 tbsp light soy sauce
  5. Pepper
  6. 2 large chicken legs
  • Rice
  1. 2 heaped tbsp chicken / duck fat
  2. 5 cloves garlic, skin on and pressed
  3. 1 tbsp ginger sauce / sliced ginger
  4. 1 cup fragrant rice
  5. 1 cup chicken stock + a small splash (stock from cooking the chicken legs)
  6. Pandan leaves, knotted
  • Drizzling sauce (combine everything)
  1. 1 tbsp sesame oil
  2. 1tbsp soy sauce
  3. 1 tbsp huadiao wine
  4. 1tbsp oyster sauce
  5. 1/2 cup chicken stock
  • Chilli Sauce
  1. 6 chilli padi
  2. 4 cloves garlic
  3. 2 tbsp chicken stock
  4. 1 1/2 tbsp soy sauce/ pinch of salt
  5. 5 tbsp white vinegar
  6. 1 heaped tsp ginger sauce / grated ginger


  1. Combine chicken stock with sauces and seasonings. Bring to boil.
  2. Add in chicken legs and cover. Cook over medium high heat for about 7 – 10 mins depending on the size of the chicken.
  3. Leaving the lid on at all times, turn off fire and leave it covered and undisturbed for 25 – 35 mins (depending on chicken size)
  4. Remove chicken and transfer into a big bowl of ice water.
  5. Remove chicken and brush a layer of sesame oil over it.
  6. To cook rice, heat chicken fat and saute garlic and ginger until fragrant. Add in rice and fry until opaque.
  7. Transfer to rice cooker and pour in chicken stock. Top with pandan leaves and cook rice as per normal.
  8. Debone chicken and slice. Pour drizzling sauce over it. Serve with cucumbers and top with coriander.
  9. To make chilli sauce, blend all ingredients until well combined.
  10. Best served with good quality thick dark soy sauce.



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