Hainanese Chicken Rice
Ingredients For Chicken:
1 chicken (about 1.8 kg)
1 large piece ginger, smashed
3 cloves garlic
1 tbsp salt
1 tbsp sesame oil
1/2 tbsp light soya sauce
Method:
1. Wash chicken and remove excess fat. Stuff chicken with salt, smashed ginger and garlic.
2. Fill a deep pot with water making sure water level is enough to immerse chicken. Bring to a boil and when boiling put in the chicken and cook over low heat for 25 to 30 minutes till chicken is cooked.
3. Remove chicken and drain liquid from the body cavity. Retain chicken stock for making rice and soup. Scoop out oil for making the chilli sauce.
4. Add 2 tbsp salt to a big pot of water. Dip chicken in and let it soak till it has cooled down. Drain and brush chicken with 1 tbsp sesame oil mixed with 1/2 tbsp light soya sauce.
5. Cut chicken into bite-sized pieces and serve, garnished with sliced cucumber, tomatoes and coriander leaves.
Ingredients For Chicken Rice:
600gm fragrant rice
700ml chicken stock
5 cloves garlic, minced
8 shallots, minced
1 small piece ginger, smahed
4 pandan leaves, knotted
4 tbsp corn oil
1 tsp salt
Method:
1. Wash rice, drain in a colander and leave to stand for 10 minutes.
2. Heat 4 tbsp corn oil over high heat in a wok. Add minced shallots and garlic, ginger and pandan leaves, and fry till fragrant.
3. Add rice grains and stir-fry for 3-4 minutes. Transfer to a rice cooker, add chicken stock and salt. When rice is cooked, remove ginger and pandan leaves.
Ingredients for Chilli Sauce:
10 fresh red chillies
6 cloves garlic
5 shallots
2.5 cm piece young ginger
Chicken oil
Juice of 10 limes
2 tbsp vinegar
2 tsp salt
2 tsp sugar
Method:
1. Blend chillies with garlics, shallots and ginger. Add vinegar, lime juice and chicken oil. Add salt and sugar to taste.
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(21 votes, average: 4.33 out of 5)If you like this recipe please consider subscribing to my full feed RSS. You can also subscribe to Rose's Kitchenette by Email.
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Thank you so much for this delicious recipe-Keep on cooking!!!
Comment by Sean | December 14, 2007
I will try the recipe this weekend. Thank you for sharing.
Comment by Dominic Pham | January 15, 2008
Thank you for your generosity. Now we can all enjoy some real home cooking.
A friend suggests to soak the rice for 1 hour, rinse under the tap until water runs clear. Prepare as above and add a little less water to ensure non-stick whole grain rice.
Happy New Year
Comment by John | January 17, 2008
Thank you Rose,
Today..I cooked your recipe..
so delicious…
I found your website in G Search engine…
What’s nice world…!
Comment by Saw | February 2, 2008
Hi Rose,
Thank you very much for sharing your knowledge. It really helps 2nd generation “kids” like myself who never learned to cook.
Comment by Lei | February 14, 2008
Hi John,
Thanks for your cooking tip.
Wish you and family a very Happy and Blessed New Year!
Rose
Comment by rose | February 15, 2008
Hi Saw,
Thank you for your feedback. Glad you enjoyed the recipe.
Blessings!
Rose
Comment by rose | February 15, 2008
I’ve been looking high and low for a good chicken Rice Recipe, and after trying about 10 different ones, this is most certainly the Best!
Comment by Michael K. | February 17, 2008
Dear Rose. It is just sweet to note that there are people like you who will impart your recipes to complete strangers. May GOD Bless you and family always Rose. Warmest Regards Shah
Comment by shah | February 24, 2008
Dear Rose. Do you have roti john, roti prata bread, pizza, thosai and appam recipes. if you do, please forward them to me at flekswood@yahoo.com. thank you.
Comment by shah | February 24, 2008
thank you for a lovely recipe! i am going to cook it in this weekend and i think i am really going to enjoy it….thank you again….
Comment by bhawana jimi | March 3, 2008
dear rose,thank for ur nice recipes,but one thing that i want to know,how to make dark sauce that usually i saw on the top of rice or chicken…tastes like hoisin sauce,but i’m not sure
thax
Comment by edz | April 21, 2008
Hi Rose
I really enjoyed your website and thanks for sharing your recipes. Do you have a recipe for “kway chap”?
Thanks.
Blessings
Ai Lin
Comment by Ai Lin | May 1, 2008
hi rose,
im really glad to found your website.im a filipina working in a construction company here in sg.i love cooking especially for my a singaporean bf to show him how much i love him.he’s a bit picky in foods but so far still manage to eat what i cooked for him but all were filipino food. now im so excited to try your recipes and surprise him.im really looking forward for the weekend so i can try to cook my 1st chinese food for him.thanks for sharing your recipes.
Comment by joy | May 12, 2008
Hi Aunty Rose
I chanced upon your site while searching for a chicken rice recipe, I steamed about 3 chicken thigh instead cos my family will not be able to finish the whole chicken. Initially I was a bit disappointed when I see that the chicken was a tad dry after steaming, but after dumping them into the salted water, they plumped up again ! Yay, I am very happy with my first attempt and thanks to your generosity, I can now make healthy & delicious chicken rice for my family.
I am looking forward to try the many other recipes in your website.
Thanks
Doreen
Comment by Doreen | May 18, 2008
I m glad to see ur website its very interesting for everyone who loved to cook..very soon i will be moving to my own house then i can try all ur recipes at home thank u so much aunty Rose
Comment by puspa | July 7, 2008
Helo Rose,
Thank you for sharing this recipe…i’m trying it today for buka puasa. I have already made the pandan jelly twice :), and will try your other recipes as well.
Comment by hasnah | September 15, 2008
Hi Auntie Rose.
I’ve been trying to make Hainanese Chicken Rice for a while and all never came close to those I used to have in Penang and Singapore. Then I googled and came upon your website and gave your recipe a try and wahlaa….my family loved it-the chicken came out real tender and yummy…thank you so much for sharing.
Do you have a recipe for making “soy sauce chicken”?
Comment by Sue | October 20, 2008
Dear Sue,
Thanks for your feedback. I’ll try my best to post more recipes whenever I can.
All the best!
Rose
Comment by rose | November 15, 2008
dear sue, thank you for the recipe i was wondering, i live in los angeles and i was wondering where can i find pandan leaves? and is there another name for it? thank you so much.
Comment by irene | December 25, 2008
sorry so sorry i meant “dear rose” i was just looking at your comment to rose and had a brain fart. sorry haha
Comment by irene | December 25, 2008
Dear Irene,
Pandan leaves is also known as Screwpine leaves. You can substitute with pandan flavouring if fresh leaves are not available.
Wish you a blessed New Year!
Rose
Comment by rose | December 31, 2008
Dear Rose,
Thanks for this recipe. I’ve been trying to get a hold of this recipe for quite some time, at last I found it. My wife and I just travelled recently to Singapore and we had a wonderful time eating chicken rice and chili crab.
Comment by tops | March 5, 2009
Dear Rose,
is so sweet and generous of you to share recipe. My family love to eat chicken rice. Will try your technique (soaking the chicken in pot of water) and keep you posted.
Can also try to put lemon grass into rice, nice
Godbless
Adeline
Comment by adeline | March 16, 2009
Quite authentic recipe, wouldn’t add
artery-clogging chicken fats myself
though.
Comment by Epicurean | March 22, 2009
Hi Rose,
I been working in hongkong for many years and here[Singapore] as a domestic helper and been expirementing in cooking local dishes. I tried your recipe and it is good.
thank you for the yummy recipe.
Roselyn
Comment by Roselyn | March 27, 2009
Hello Rose
Do you have Kueh Chap recipe? I am living in Germany and been thinking about Kueh Chap for some times now. Hope to hear from you soon.
Cheers!!
Comment by germany | April 13, 2009
Dear Germany,
You can find your lovely Kueh Chap recipe at http://saucyfoodrecipes.blogspot.com
Regards
Rose
Comment by rose | April 18, 2009
Hi! I was surfing and found your blog post… nice! I love your blog.
Cheers! Sandra. R.
Comment by sandra407 | September 9, 2009
Hi Rosie! Thank you so much for sharing your recipes! We lived in Penang for many years and Chicken Rice was one of or favorites. I had the recipe for the roasted version (where the whole chicken is deep fried), but have lost it. Do you have that version? Terima kasih banyak! Becky L.
Comment by Becky Livingston | December 26, 2009
Hi Becky,
If I have the recipe, I will definitely post it for you.
Have a Blessed New Year 2010!
Comment by rose | January 2, 2010