Must try local food Hainanese Chicken Rice

Singapore-style chicken rice

Singapore-style chicken rice

Hainanese Chicken Recipe

Ingredients Hainanese Chicken

Whole Chicken about 1.5Kg 1 Nos about 1.5Kg
Garlic whole skin on 4 clove
Old Ginger skin on 30 Gm
pandan leaves 2 leaves
Spring Onion 2 Stalk
Salt Fine 2 Teaspoon
Sesame Oil 1 Teaspoon


  1. wash and clean the bird.
  2. Trim any visible fat from the chicken. Roughly chop the fat.
  3. Heat up a small saucepan. place in the chopped chicken fat Cook over very low heat until the liquid fat renders away. Pour off and keep the liquid fat as it pools.
  4. Rub with salt to clean away the hidden guck and yuck that is trapped in that chicken skin. Rinse, pat dry
  5. Season the inside and outside the bird with salt.
  6. And stuff with lightly crushed ginger, whole garlic, pandan leave and spring onions in the cavity of the chicken.
  7. In a big pot bring water to boil. lower down the heat. Place breast-side down in the pot. Cover with water and bring to just below a simmer. The water should be steaming well, but not bubbling.
  8. Cook for 20 minutes, turn the Chicken over and cook for 10 more minutes.
  9. Lift out the chicken and put in ice water bath for 10 to 15 minutes.
  10. It can stop the cooking process immediately AND tightens the skin, making it springy and firm.
  11. pull out the chicken from the ice bath rub with sesame oil. Set  aside

For The Chicken Rice Ingredients

Long-grain Thai Fragrant Rice 500 gm
Old Ginger peeled 30 Gm
Garlic peeled 4 Glove
Chicken broth 500 Ml
Chicken fat oil 3 Tablespoon
pandan leaves 2 leaves
Salt Fine 1 Teaspoon
garlic Whole skin on 2 glove


  1. Wash the rice well, drained.
  2. Combine peeled garlic and ginger in a food blender and blend till puree.
  3. Heat up a large pan over medium heat, add in the chicken fat oil, once it shimmers add in the blended garlic and ginger stir-fry till fragrant and golden brown.
  4. Pour in the drained rice fry until the rice are all well coated with the flavorful oil.
  5. Transfer the rice into rice cooker. Add in 500ml reserved chicken stock, crushed whole garlic and salt. Stir well. add in the Pandan leaf.
  6. Cook the rice in a rice cooker.  5 minutes later stir the rice. Give it a good mix.
  7. Once rice is cooked. Remove pandan leaf and the garlic. Loosen the rice with chopsticks and give it a mix. Cover the rice, and let it sit in the rice cooker for another 10mins before serving.

Ingredients For chilli sauce

Red Chilli 5 nos
Chilli Pibi 2 nos
young Ginger peeled 1 thumb sized
Garlic peeled 3 clove
Sugar 1/2 Teaspoon
Salt Fine 1/2 Teaspoon
chicken stock 2 Tablespoon
Small Lime juice 4 nos
chicken fat oil 1 Tablespoon


  1. Combine all chillies, ginger, garlic, sugar, salt, stock, lime juice and chicken fat oil in a food processor to blend. set aside

 Ingredients Ginger Dip

Old ginger peeled 150 Gm
Sesame oil 1 1/2 Tablespoon
Chicken fat oil 2 Tablespoon
Sugar 1 Teaspoon
Salt Fine 1/2 Tablespoon


  1. Add in ginger the in a food processor and puree until smooth with 30 Ml water
  2. In a sauce pan add in the chicken fat oil and sesame oil once it shimmers add in the ginger paste.
  3. Fry for 2 minutes, pull off from the heat and let it set aside to infuse.

Ingredients Dressing for the chicken 

Hua Tiao Jiu 1 1/2 Tablespoon
Sesame oil 1 1/2 Tablespoon
Rock sugar 30 Gm
Light soya sauce 4 Tablespoon
chicken fat oil 1 Tablespoon


  1. Heat up a saucepan over low heat, add in the light soya sauce, rock sugar and the Hua Tiao Jiu cook under low heat till the rock sugar completely melted.
  2. Remove from heat add in the sesame oil and chicken fat oil, Stir well. Set aside.

To sever

 Local Cucumber 1 Nos
Coriander 2 Stalk
Spring onion 2 Stalk
Tomato 2 Nos
Dark soya sauce
  1. Reboil the chicken broth season to taste( you can add in cabbage if you like)
  2. Wash tomato and peeled the cucumber slice the cucumber and tomato, arrange onto the plate.
  3. Chop the chicken to bite size ( if you can De Bone the chicken before chop to bite size).Arrange it on top of the sliced cucumber and tomato.
  4. Pour the dressing over it. Garnish with Coriander and spring onion.
  5. Serve with hot chicken rice, condiments and  chicken broth

Have Any Questions? Comment Below And I’ll Answer Them !!

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