Singaporean Hainanese Chicken Rice

The key to success of this recipe is the timing of how the chicken is boiled.

Whole chicken
several knobs of ginger – about 3 pcs – 1 inch thick
4-5 green onions (roots removed)
1 tsp peppercorns (whole peppercorns)

For the Rice
4-5 thin quarter sized slices ginger
1 head garlic chopped (not minced)/several pandan leaves
vegetable oil 3-4 tablespoons depending on rice portions
jazmine rice or california rice

In a stockpot – cover chicken with cold water, add the knobs of ginger, green onions, pandanĀ and peppercorns. Make sure the chicken is breast side down during this first phase. Over medium heat allow the water to boil then turn off the heat, cover the pot. Wait 20 mins then rotate the chicken (breast side up)in the water – turn on the heat, cook over medium heat until water boils then turn off. Do not cover the pot this time. Depending on how big the chicken is, repeat a third time. Remove from the pot and keep warm…Reserve the now delicious stock for the next step. This way of cooking the chicken ensures that the skin remains intact and adheres to the meat…this will reduce the chance of the chicken overcooking

Heat the vegetable oil in a pan over low-medium flame – when the oil is hot but not smoking add the ginger slices and garlic.

Saute the aromatics until fragrant – garlic a light brown color – do not overcook the garlic or the rice will taste bitter. Add the uncooked rice and cook until it changes into a very light tan color and the rice is coated with oil… add salt to flavor the rice…add the stock from the chicken above. Add enough salt to give it a enough flavor as if youre having chicken soup. Cook as you normally would cook rice

Sauce: (my recipe)

1/4 cup Kekap Manis – Indonesean soy sauce – or any light soy sauce
2 quarter sized ginger – minced
1 stalk green onion – sliced
1 clove garlic – crushed
2 tbsp oyster sauce
1 tsp sesame oil

1/2 to 3/4 cup chicken stock (from above)


Mix all the ingredients together and check for balance – it must not be too salty – add a bit palm or brown sugar and broth to offset if it is too salty

How to serve:

Slice the chicken into bite size pieces and over a bed of sliced cucumbers, ensuring that the skin is still attached to the meat

Serve the rice and dipping sauce on the side
NOTE: add vermicelli noodles to the chicken stock and serve as soup alongside the chicken

One Reply to “Singaporean Hainanese Chicken Rice”

  1. Hainanese is my favorite , used to have the best of this one at t eold Tradewinds Hotel when I was younger! Great food blog you have Jerms!

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