Hainanese Chicken Rice

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Hainanese Chicken Rice Recvipe

Hainanese Chicken Rice

★★★★★

5 from 2 reviews

For those who grew up eating this dish, like my husband and best friend, it holds a special place in their hearts. But even if you’re new to Hainanese chicken rice, don’t be intimidated by its reputation as a complicated dish. In reality, it’s much easier to make than it looks, and it’s a delicious meal that the whole family will love.

  • Total Time: 1 hour 45 mins
  • Serves: 4 1x

Ingredients

Units Scale

Chicken and broth

 

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

Instructions

Chicken and broth

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the cabbage to the poaching liquid, and cook for 5-8 minutes until soft.

 

Rice

  1. 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.
  2. Pour the contents into a rice cooker (see note 2 for the stovetop absorption method).
  3. Add the chicken stock and cook as per the rice cooker instructions.

 

Shallot sauce

  1. Combine the spring onion, salt, ginger and olive oil in a small bowl. Mix until well combined.
  2. Allow to sit at room temperature for at least 10 minutes.

 

Chilli sauce

  1. In a food processor, blend the chilli, garlic, olive oil, rice wine vinegar, salt, sugar and chicken poaching liquid until smooth.

 

Kecap manis

  1. 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).
  2. Simmer for 2 minutes until the sugar dissolves and the sauce begins to thicken, the sauce will also thicken as it cools.
  3. Store refrigerated for 2-3 weeks in an air-tight jar.

 

To serve

  1. 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.
  2. 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:

  1. Heat the olive oil on medium heat in a large skillet. Add the garlic and ginger. Cook, stirring for 1 minute.
  2. Add the rice. Cook, stirring for 1 minute.
  3. Add 3 cups of chicken stock. Bring to a boil and then immediately reduce to the lowest heat.
  4. Cover and cook for 20 minutes.
  5. Remove from heat, and rest for 15 minutes 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.

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 1.30 hours

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4 Responses

  1. 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!

    ★★★★★

    1. 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

  2. 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!

    ★★★★★

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