Ingredients
Chicken and broth
- 1.1–1.8kg whole free-range chicken
- 2 spring onions, whole, tops removed
- 2 tsp chicken stock powder
- 1 tsp ginger, freshly grated
- 2 garlic cloves
- 1/4 cup Shaoxing wine (Chinese cooking wine)
- 1/4 green cabbage roughly sliced
- 1 tsp sesame oil
- 1 tsp tamari (or all-purpose soy sauce)
Rice
- 1 tbsp olive oil
- 1 cup jasmine rice
- 2 garlic cloves, finely chopped
- 1 tsp ginger, freshly grated
- 1.5 cups chicken stock
Shallot sauce
- 4 spring onions, finely sliced
- 1/2 tsp salt
- 1 tsp ginger, freshly grated
- 4 tbsp olive oil (see note 1)
Chilli sauce
- 4 birds eye chillies
- 1 garlic clove
- 1 tbsp olive oil (see note 1)
- 1 tsp rice wine vinegar
- 1/2 tsp salt
- 1/2 tsp white sugar
- 1 tbsp chicken poaching liquid
OR - 1 tbsp store-bought sambal oelek chilli paste mixed with 1 tbsp chicken poaching liquid
Kecap Manis
- 1/2 cup tamari (or all-purpose soy sauce)
- 1/2 cup caster sugar
OR - 1/2 cup store-bought kecap manis
Instructions
Chicken and broth
- Rinse the chicken (this creates a clearer broth) and place it in a large pot. Cover with water so that the chicken is submerged with at least 2 cm of water on top.
- Add the whole spring onions (bend them or tear to fit them in the pot if required), chicken stock powder, grated ginger, garlic cloves and Shaoxing wine.
- Cook on high heat, and once the soup comes to a boil, reduce to the lowest heat setting with the lid on, slightly ajar. Simmer for 1-1.5 hours.
- Remove the chicken from the broth and set aside in a small bowl. Drizzle with the sesame oil and tamari (or all-purpose soy sauce). Cover it with foil to keep it warm. Allow to rest for at least 10 minutes.
- Add the cabbage to the poaching liquid, and cook for 5-8 minutes until soft.
Rice
- Heat the olive oil in a large skillet on medium-high heat. Add the garlic and ginger. Cook, stirring for 30 seconds until fragrant. Immediately add the rice. Cook, stirring for 1 minute.
- Pour the contents into a rice cooker (see note 2 for the stovetop absorption method).
- Add the chicken stock and cook as per the rice cooker instructions.
Shallot sauce
- Combine the spring onion, salt, ginger and olive oil in a small bowl. Mix until well combined.
- Allow to sit at room temperature for at least 10 minutes.
Chilli sauce
- In a food processor, blend the chilli, garlic, olive oil, rice wine vinegar, salt, sugar and chicken poaching liquid until smooth.
Kecap manis
- Add tamari (or all-purpose soy sauce) and sugar to a small pot. Bring to a gentle simmer on medium heat (see note 3 for microwave instructions).
- Simmer for 2 minutes until the sugar dissolves and the sauce begins to thicken, the sauce will also thicken as it cools.
- Store refrigerated for 2-3 weeks in an air-tight jar.
To serve
- Cut chicken into quarters, and serve with the rice, sliced cucumbers, coriander, chilli sauce and shallot sauce. Drizzle the chicken and rice with kecap manis.
- Serve the soup alongside and season to taste with remaining sesame oil and tamari (or all-purpose soy sauce).
Notes
Note 1 – A neutral-tasting oil, such as canola or peanut oil, can be used if preferred.
Note 2 – Cooking rice using the absorption method:
- Heat the olive oil on medium heat in a large skillet. Add the garlic and ginger. Cook, stirring for 1 minute.
- Add the rice. Cook, stirring for 1 minute.
- Add the chicken stock. Bring to a boil and then immediately reduce to the lowest heat.
- Cover and cook for 15 minutes (do not open the lid).
- Remove from heat, and rest for 10 minutes with the lid on before fluffing up with a fork and serving.
Note 3 – To make kecap manis (a dark, sweet, sticky soy sauce) in the microwave, add the tamari (or all-purpose soy sauce) and sugar to a microwave-safe bowl. Heat in the microwave for 3 minutes, stopping to stir once halfway through. Continue heating in 1-minute increments until the kecap manis is thick and sticky. Take care the bowl will be hot and note the kecap manis will thicken as it cools.
MAKE AHEAD AND LEFTOVERS – Refrigerate chicken, rice and soup separately for up to 3 days. Reheat in the microwave. Not suitable to freeze.
- Prep Time: 15 mins
- Cook Time: 1.30 hours
- Category: chicken
- Method: boil, broth
- Cuisine: Chinese
Keywords: Hainanese Chicken Rice, Hainanese Chicken Rice recipe
belindasullivan says:
My husband and kids are still telling everyone that will listen how amazing this dish is. An absolute winner x
★★★★★
Nicole says:
Haha! Oh this is fantastic! Thank you so much, I am so glad you all loved it as much as we do! Nic x
Andrea Sevilla says:
I grew up eating chicken rice, and it is one of my favourite meals of all time! Your recipe is easy to follow and delicious! It’s going to be on repeat at our place!
★★★★★
Nicole says:
Love this so much, thank you! Nic x
laureng says:
I made this tonight & was told it was the best meal I’ve ever cooked! 6yo and 1yo also ate it heartily. Winner winner chicken dinner! Definitely a recipe to make again and again. Thanks!
★★★★★
Nicole says:
My kids love this recipe too – But I can’t tell you how much it means to me knowing that your littles loved it as much as mine do. Thank you so much for trying the recipe and taking the time to comment! Means more to me than I can tell you. Nic x