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–+ servings
5 from 4 votes

Hainanese Chicken Rice

Author: Nicole
Servings: 4
Calories: 1093kcal
This Hainanese Chicken Rice recipe is a much quicker and easier version of the beloved classic. Poached chicken and fragrant rice are cooked in chicken broth flavoured with spring onion (scallion) and ginger. It's comforting, satisfying and refreshing and is totally family-friendly. 
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes

Ingredients

CHICKEN AND BROTH

  • 1 whole free-range chicken
  • 2 spring onions (scallions) whole, tops removed
  • 2 tsp chicken stock powder (bouillon)
  • 1 tsp freshly grated ginger
  • 2 garlic cloves
  • 60 ml Chinese cooking wine
  • 1 tsp sesame oil, plus extra to taste
  • 1 tsp tamari or all-purpose soy sauce, plus extra to taste
  • ¼ green cabbage, roughly sliced

RICE

  • 1 tbsp olive oil
  • 2 garlic cloves, finely chopped
  • 1 tsp freshly grated ginger
  • 200 g jasmine rice
  • 375 ml chicken stock

SPRING ONION SAUCE

  • 4 spring onions (scallions), finely sliced
  • ½ tsp sea salt flakes
  • 1 tsp freshly grated ginger
  • 4 tbsp olive oil (see note 1)

CHILLI SAUCE

  • 4 bird's eye chillies
  • 1 garlic clove
  • 1 tbsp olive oil (see note 1)
  • 1 tsp rice wine vinegar
  • ½ tsp sea salt flakes
  • ½ tsp white sugar
  • 1 tbsp of the chicken poaching liquid (see note 2)

TO SERVE

  • 1 sliced cucumber
  • 1 bunch coriander (cilantro)
  • 125 ml store-bought kecap manis (or see note 3 to find out how to make your own)

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 by at least 2 cm (¾ inch).
  • Add the whole spring onions (bend or tear to fit them in the pot if required), chicken stock powder, grated ginger, garlic cloves and Chinese cooking wine.
  • Cook over high heat and, once the soup comes to the boil, reduce the heat to the lowest setting, put the lid on slightly ajar and simmer for 1–1½ hours.
  • Remove the chicken from the broth (leaving the broth in the pot) and set aside in a small bowl. Drizzle with the sesame oil and tamari (or all-purpose soy sauce). Cover the chicken 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 frying pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds until fragrant. Immediately add the rice and cook, stirring, for 1 minute.
  • Pour the contents into a rice cooker (see note 4 for the stovetop absorption method).
  • Add the chicken stock and cook as per the rice cooker instructions.

SPRING ONION 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.

TO SERVE

  • Cut the chicken into quarters and serve with the rice, sliced cucumber, coriander, spring onion sauce and chilli sauce. Drizzle the chicken and rice with kecap manis.
  • Serve the broth alongside the chicken and season to taste with more sesame oil and tamari (or all-purpose soy sauce).

Notes

Note 1 – A neutral-tasting oil, such as canola (rapeseed) or peanut oil, can be used if preferred.
Note 2 – Or use 1 tbsp store-bought sambal oelek chilli paste mixed with 1 tbsp of the chicken poaching liquid.
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 bursts until the kecap manis is thick and sticky. Take care as the bowl will be hot. The kecap manis will continue to thicken as it cools.
Note 4 – Cooking rice using the absorption method:
  1. Heat the olive oil in a large frying pan over medium heat. Add the garlic and ginger and cook, stirring, for 1 minute.
  2. Add the rice and cook, stirring, for 1 minute.
  3. Add the chicken stock and bring to the boil, then immediately reduce the heat to the lowest setting.
  4. Cover and cook for 15 minutes (do not remove the lid).
  5. Remove from the heat and rest for 10 minutes with the lid on before fluffing up the rice with a fork and serving.

MAKE AHEAD

Refrigerate the chicken, rice and soup separately in airtight containers for up to 3 days. Reheat in the microwave. Not suitable to freeze.

LEFTOVERS

Refrigerate chicken, rice and soup separately in airtight containers for up to 3 days. Reheat in the microwave. Not suitable to freeze.
Nutrition Facts
Hainanese Chicken Rice
Amount per Serving
Calories
1093
% Daily Value*
Fat
 
60
g
92
%
Saturated Fat
 
13
g
81
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
10
g
Monounsaturated Fat
 
34
g
Cholesterol
 
146
mg
49
%
Sodium
 
1769
mg
77
%
Potassium
 
966
mg
28
%
Carbohydrates
 
86
g
29
%
Fiber
 
4
g
17
%
Sugar
 
31
g
34
%
Protein
 
45
g
90
%
Vitamin A
 
1147
IU
23
%
Vitamin C
 
96
mg
116
%
Calcium
 
104
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

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