Hainanese Chicken Rice

Laura Sharrad & Karen Chan

This recipe is brought to you with the help of our friends at Asian Inspiration


Ingredients for the Rice: 

  • 3 cups uncooked rice (washed)
  • 5 tbsp vegetable oil
  • 4 cloves garlic (finely chopped)
  • 4 shallots (finely chopped)
  • 2½ cups chicken broth stock
  • 4-6 blades pandan leave (screwpine leaves)
  • 1 small thumb of ginger (cleaned and bruised)
  • 1½ tsp salt (to taste)

Ingredients for the Chicken: 

  • 1 whole chicken (1.8 kg)
  • 1 small thumb of ginger (cleaned and bruised)
  • 5-6 stalks spring onions (washed and chopped)
  • 10 bowls chicken stock (adjust accordingly)
  • 4 blades pandan leaves (screwpine leaves)
  • 2 tsp salt
  • large bowl water with ice (to place the chicken into) 
  • 1 cucumber (sliced diagonally)

Ingredients for the Sauce: 

  • 2 tbsp light soy sauce
  • 2 tbsp chicken broth
  • 3 tsp Yeo’s Pure Sesame Oil
  • 1 tsp sugar

Ingredients for the Chicken Rice Chilli Sauce: 

  • 90g red chilies (you may add in some bird’s eye chili)
  • 1 clove 
  • 1 garlic
  • 50g ginger
  • 1 tsp salt
  • 1 tsp sugar
  • 50ml chicken broth
  • 60ml lime juice (to taste)

Ingredients for Garnish: 

  • coriander leaves


To Make the Chicken

  1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Rub 2 tsp salt all over the chicken.
  2. In a large stockpot that can fit a whole chicken, add water enough to cover the whole chicken together with pandan leaves and salt. bring water to a rolling boil.
  3. Submerge the whole chicken, breast side down. Bring to full boil and then lower the heat to a gentle simmer, lid on, for 10 minutes only. 
  4. After 10 minutes, turn the heat off, and let the chicken remain in the pot of water for 40 minutes, lid remains on. 
  5. After 40 minutes, remove chicken and place gently into the bowl of water with ice for 10 mins. Retain chicken stock.
  6. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

To Make the Rice

  1. Heat oil in wok, fry chopped shallots, garlic and ginger until fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to the rice cooker.
  2. Add in chicken broth stock, pandan leaves and salt into the rice mixture. Mix well and press ”cook”. When rice is cooked, fluff rice with a ladle.

To Serve

  1. Line a serving plate with cucumber slices.
  2. Arrange chicken pieces on top, pour in the prepared sauce and garnish with coriander leaves.
  3. Serve with chicken rice, side soup and chicken rice chilli sauce.
  4. Your Hainanese chicken rice is ready.


  1. Any left over chicken broth can be served as side soup, garnish with chopped spring onions or coriander.
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