Hainanese Chicken Rice Recipe

Hainanese Chicken Rice Recipe

What you’ll learn:

  • Choosing the right chicken for your Hainanese Chicken Rice
  • How to cook the perfect Hainanese Chicken
  • The best way to prepare Hainanese Rice
  • Preparing Chilli dipping sauce for Hainanese Chicken Rice

Hi there! Please welcome guest writer (and Steamy Kitchen intern) Jess from  Jess’s Many Mini Adventures in Food and Farming. She’s an amazing, passionate gal who loves food as much as I do. She’s here to share her family’s Hainanese Chicken Rice Recipe.


Hey all,

Jess here, Steamy Kitchen’s new intern. That’s me chewing on a mango in my tiny kitchen preparing for a meal at Synergy Farm (a farm on an island!) where I intern at. I’m actually in my kitchen right now on my lunch break, looking out at the barn and the carrots in the north garden, IMG_2877munching on a quesadilla with beet greens and feeling amazed all over again at how I ended up here, on a farm, writing to all of you wonderful readers!

I’ve been here since late March, just after my 24th birthday. Before that, I was living in Cambodia helping girls get an education; before Cambodia, I was working at Google, and waaaaaay back before then (well not so long ago, actually) I ran an afterschool program in the bay area. I love adventure, and I love to consider the small ways I can change the world for the better, and over the past few years, I’ve become convinced that my way of making my world better is through food.

Growing up in Orange County, California, I never thought much about where my In-N-Out Burger or spicy tuna roll came from. Every since I was 4 years old perched on a kitchen stool, stirring up Betty Crocker, I’ve always been in love with food: cooking it, eating it, playing with it. I love cooking with friends; chopping veggies gives me a high like no other; but it was only recently that I’ve become fascinated with how our food is grown, processed and distributed to us and also how it affects our health, our environment and our communities. I figured it made sense to get down in the dirt and learn more about these issues firsthand, so I became an apprentice on a small organic farm in the beautiful San Juan Islands.

So what’s all this got to do with blogging? The food blogging community has been a way for me to connect with other people who think and care about food as much as I do. I’m completely inspired by all the amazing folks out there sharing their recipes and opinions and lives. Jaden’s agreed to transmit some of her samurai skills in cooking and food writing to me so I can join in the fun.

All this food love had to come from somewhere, and I tend to attribute a lot of it to good genes. My mum’s side of the family is Singaporean and I grew up in a whirlwind of popiah, freshly baked curry puffs, and beef rendang. Though I’m open to all kinds of cuisines, I hold a special place in my heart for a good plate of chili crab or chicken satay.

When I was small my family made many trips to my grandparents’ house back in Singapore. Early in the mornings, before it got unbearably hot, my grandpa would head down to the local hawker center (a food court with lots of different stalls) to pick up breakfast. He would come back to the house with a bag full of packets wrapped in banana leaves, still hot, shiny with oil, and intensely fragrant. We’d each carefully unwrap our packet, uncover the pieces of tender, perfectly steamed chicken on top of savory rice. We’d tuck in to the fragrant ginger-garlic-chickeny heaven, topped in our favorite combinations of magical sauces and eat till we were ready to face the sticky tropical day.

These days you can still find Hainanese chicken rice in hawker centers across the island for a couple of dollars a plate, and also in high-end restaurants serving up authentic cuisine. This is what a hawker center looks like — like a mall food court, only with mee goreng and peanut soup instead of Sbarro!

Hainanese Chicken Rice Recipe - Singaporean Hawker

Hainanese Chicken Rice often called Singapore’s national dish. When I was a kid and my family would go back to visit Singapore, I had three loves: fried bananas, paratha, and chicken rice. When I was visiting family last November, it was one of the first things they took me to eat — the carcasses in the stall beckoned to me with the promise of super-fresh tender chicken — some things just don’t change.

Hainanese Chicken Rice Recipe - Singaporean Hawker

Hainanese Chicken Rice Recipe - Authentic Singaporean Dish

Though Hainanese Chicken Rice gets its name from its origins in Hainan, China, it was really when overseas Chinese brought the dish to Singapore that it got a new personality and became famous.

According to my mom, this recipe is really only authentic when made with a “kampong” chicken, which means basically, a chicken from the village: the kind that roam around in the sun and eat whatever grubs and grass and scraps of rice are available. These kinds of chickens look pretty skinny by our standards, but they have an amazing flavor that I can only describe as “extremely chickeny.”

Here on the farm, we raise the closest equivalent to a “kampong” chicken that you’ll likely find in the US — not as scrawny, but pretty much as delicious. Our chickens are organically fed and pasture-raised, which means they get to spend their days outside, hanging out in the sun, roam in the grass, pecking at greens and grubs. We raise about 120 in each batch and they take about 8 weeks to go from chick to chicken rice. As my mentor, Farmer Susan likes to say, these chickens live a really really good life and then have one really bad day. They are ridiculously good just boiled plain in a pot of water and salted slightly.


All that good care makes these chickens more pricey than your average bird and on a farmer’s salary, it’s tough to afford them, but thankfully in our chicken processing just a couple weeks ago, I was able to snag a couple of tiny 2-pounders that we wouldn’t be able to sell, that were just perfect for chicken rice.

Hello guys and gals, it’s Jaden back again – Jess gave me her recipe for Hainanese Chicken Rice and I made it to show you step by step instructions! It’s a multi-step recipe, with 4 components:

1) Chicken
2) Rice
3) Chili Dipping Sauce

oh yes, the soup too, but you don’t really have to do much other ladle into the bowls.

So, let’s start with the CHICKEN.

How to cook Hainanese Chicken

This is an organic supermarket chicken (I wish we were all as lucky as Jess to be able to have fresh chicken!) Here’s the deal about the chicken. You gotta buy the best. Because this Hainanese Chicken Rice dish is all about the pure taste of the chicken, you really want to go with organic. It’s worth the money for your health, the environment and taste buds.

When you buy a whole chicken and are cooking it skin-on, and ESPECIALLY if you’re steaming or poaching the thing, you want to make sure you get the “nasties” off.

Hainanese Chicken Rice Recipe - Step by step photos

I’m sure by looking at this photo you know what I mean. What I’m after is smooth, unblemished skin.

So I give my guy a facial.

Yes, I’m totally serious!

I exfoliate my chicken.

Wow, I can’t believe I just confessed to you that I give my chickens a spa treatment. Please don’t think I’m strange! Please tell me that you do this too!??????

Start with a small handful of kosher salt. Regular table salt is too fine to use to exfoliate. Sea salt is too expensive. Just use kosher salt. Oh and even if you don’t have that loose skin on your chicken, it doesn’t mean you don’t need to exfoliate — there’s still hidden guck and yuck that is trapped in that chicken skin. TRUST ME. Your chicken will look and taste better this way.

Hainanese Chicken Rice Recipe - Rub chicken with salt


Be gone wrinkles!

Be gone trapped guck!

Be gone dead skin! <- yes, I know that sounded ridiculous on so many levels.

Work those pores!

Hainanese Chicken Rice Recipe - Rub chicken with salt

Rinse, pat dry and ta-da!!!







Hainanese Chicken Rice Recipe - Step by step photos

Check those lovely pores.

Hainanese Chicken Rice Recipe - Step by step photos

Season the inside and outside the chicken with salt and stuff the bird with ginger and green onions. Remember, you are not only seasoning the chicken, but also the poaching water too, so be generous with the salt. I generally double the amount of salt that I would normally use on a chicken. I’ll show you how much water we’re adding in a sec.

Hainanese Chicken Rice Recipe - Stuff chicken with ginger and green onions

Put it in a big pot and fill with water to just cover by 1 inch. Note that some of the stuffing might fall out. Which is totally okay. Don’t worry.

Hainanese Chicken Rice Recipe - Put chicken in big pot and fill with water

Bring that baby to a boil and then immediately turn the heat to low to keep a simmer. You’ll begin to see some of that scum. Now hey, if we didn’t exfoliate our chicken, I bet that scum would be a lot browner. I have a handy dandy scum skimmer. If you don’t have a scum skimmer, buy one, it’s only $2!

Hainanese Chicken Rice Recipe - Boil chicken with stuffings

After simmering on the lowest heat (just enough for little tiny bubbles to break surface) and your chicken reaches the correct temp (take the chicken temperature at the thickest part of the thigh that’s not touching bone, it should read 170F). This is is done!

Hainanese Chicken Rice Recipe - Boil chicken with stuffings

Prepare an ice bath and immediately lift the chicken out of the pot with 2 big slotted spoons or 2 big fat spatulas.

Here’s a tip. Don’t try to grab the chicken legs to pull the chicken out. You’ll end up tearing the skin and heh, maybe even tearing the drumsticks outta the chicken which results in you standing there holding two drumsticks and the rest of the chicken plopping back into the boiling hot broth which then splashes back on your arms and face. Speaking from experience, of course.

Oh, and don’t even THINK about pouring that clean, delicious broth down the sink! We’ll be using that to cook the rice, prepare the sauce and to drink as soup! So, remember, gently lift the chicken out from under and try not to disturb its delicate (and exfoliated!) skin.

My pot of ice water wasn’t big enough, but it worked, I just turned the chicken over a few times to make sure both sides were cooled. Why are we doing this, you ask!? Ha! I thought you’d never ask. Well let me tell ya. Plunging in an ice bath stops the cooking process immediately AND tightens the skin, making it springy and firm. The quality of the chicken skin is important in this dish! It’s all about the skin texture.

Hainanese Chicken Rice Recipe - Plunge chicken in ice bath

See here? That’s your soup! Season with salt if necessary.

Hainanese Chicken Rice Recipe - Step by step photos

How to cook Hainanese Rice

I use Jasmine rice, or long grained rice. Of course, feel free to sub with whatever rice you want, but I prefer Jasmine white rice. I’m using 2 cups of rice. Rinse the rice grains several times in water to get rid of excess starch and other rice cling-ons. Then let the rice soak in water for 10 minutes.

Hainanese Chicken Rice Recipe - Hainanese Rice

Drain the rice completely, as much as possible.

Grab a pot and saute the garlic and the ginger. Mmmm…can you smell that??

Hainanese Chicken Rice Recipe - Hainanese Rice

Add the drained rice to the pot.

Hainanese Chicken Rice Recipe - Hainanese Rice

Fry the rice grains for a couple of minutes…this gives the rice SO much flavor! I like to add a bit of salt to the rice if the broth isn’t already salted.

Hainanese Chicken Rice Recipe - Hainanese Rice

Remember that broth? Well, pour 2 cups of this into the pot. Normally when cooking rice, I’d go with a ratio of 1 cup rice : 1.25 cups water/broth. But since we’ve already soaked the rice and the rice has absorbed some of the water, I’m going with 1:1. Bring the rice to a boil, then immediately turn the heat to low, cover tightly and cook for 15 minutes. Remove from heat and let rest (still covered! no peeking!) for 5-10 more minutes. Done.

Oh, if you have a rice cooker, even better! After sauteing the garlic, ginger, rice – just add that into your rice cooker with the broth.

Hainanese Chicken Rice Recipe - Hainanese Rice

Perfect rice.

Hainanese Chicken Rice Recipe - Hainanese Rice

Chili Sauce for Hainanese Chicken Rice

If you’re a fan of sriracha chili sauce, this will knock your socks off. Jess puts sriracha, lime, sugar, salt, couple tablespoons of that lovely chicken broth, garlic and ginger into a blender and wheeeeeee:

Hainanese Chicken Rice Recipe - Chilli Sauce

Voila….Jess’s Hainanese Chicken Rice:

Hainanese Chicken Rice Recipe - Garnish with cucumber and cilantro


Hainanese Chicken Rice Recipe


Hainanese Chicken Rice Recipe

Servings: 6 Prep Time: 20 minutes Cook Time: 1 hour

While your chicken is cooking, it helps to prepare the ingredients for your chili sauce and rice. Both of these are usually assembled after the chicken is done because they require the chicken broth, but you can get started washing and soaking the rice, chopping the garlic and ginger before then. In this recipe, all of the poaching broth is reserved -- some is used in the rice, a small amount is used in the chili sauce, and the remainder is saved to be heated and served as a simple soup to accompany the chicken.


1 whole chicken (3.5 lbs, 1.8kg), preferably organic
kosher salt
4'' section of fresh ginger, in 1/4'' slices
2 stalks green onions, cut into 1" sections (both the green and white parts)
1 teaspoon sesame oil

2 tablespoon chicken fat or 2 tbsp vegetable oil
3 cloves garlic, finely minced
1'' section of ginger, finely minced
2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer
2 cups reserved chicken poaching broth
1/2 teaspoon sesame oil
1 teaspoon kosher salt

1 tablespoon lime juice
2 tablespoon reserved chicken poaching broth
2 teaspoon sugar
4 tablespoon sriracha chili sauce
4 cloves garlic
1'' ginger
a generous pinch of salt, to taste

1/4 cup dark soy sauce
Few sprigs cilantro
1 cucumber, thinly sliced or cut into bite-sized chunks


1. To clean the chicken, with a small handful of kosher salt, rub the chicken all over, getting rid of any loose skin and dirt. Rinse chicken well, inside and outside. Season generously with salt inside and outside. Stuff the chicken with the ginger slices and the green onion. Place the chicken in a large stockpot and fill with cold water to cover by 1 inch. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes more (less if you're using a smaller chicken). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickest part of the thigh not touching bone. It should read 170F.

2. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool and discard the ginger and green onion. Don't forget to reserve the poaching broth for your rice, your sauce, and the accompanying soup. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture.

3. To cook the rice: Drain the rice. In a wok or sauce pan (use a medium sauce pan if you plan on cooking the rice on the stove top), heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger and the garlic and fry until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for 2 minutes. Add the sesame oil, mix well.

To make the rice on the stove: In the same sauce pan, add 2 cups of your reserved poaching broth, add salt and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10 minutes more.

To cook rice in a rice cooker: Pour aromatics and rice (after frying) into your rice cooker, add 2 1/2 cups of your reserved poaching broth and salt. Follow the instructions for your model (usually this will just mean "turn it on!")

4. While your rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken with the sesame oil. Carve the chicken for serving.

5. To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.

6. To make the soup: You should have six or seven cups of the reserved poaching broth left over to serve as soup. Just before serving, heat up the soup, taste and season with salt as necessary.

Serve the chicken rice with chili sauce, dark soy sauce, cucumber slices, and a bowl of hot broth garnished with cilantro or scallions

More Recipes to Explore:

Chinese Boiled Peanuts Recipe (Steamy Kitchen)

Chinese Spring Rolls with Chicken Recipe (Steamy Kitchen)

Aged Sriracha Hot Sauce Recipe (Steamy Kitchen)

Sichuan Red Oil Wontons (Rasa Malaysia)

Did not load Widget Area 5

Comments 292

  1. Teresita Tablarin

    Thank you for the very detailed procedures you made on HAINANESE CHICKEN RICE.
    You made it so easy to follow the steps by steps procedure..
    Pls. post more Asian dishes..thanks !!!

  2. Simon

    Amazing recipe! Thankyou so much for making it so simple. Was delicious and everyone at the dinner party loved it 🙂 it is now definitely on the ‘special occasion’ cooking roster!

  3. Kat

    I’m so excited to try this recipe. So is the chicken cold when you serve it? Or do you just ice bath it until the skin is tight, and then leave it warm? If I wanted to poach it in advance of serving, would I need to reheat?

  4. nomhee

    Great recipe! Turned out nicely. I added twice the amount of ginger and scallions to be the stuffing. Also an awesome, awesome sauce: 4-5 green onion stalks, 1/4 cup of peanut or canola oil, 1/4 cup sesame oil, 1.5 inches of ginger blended till smooth. Amazing with this chicken!

  5. sk

    is that in ghim moh market in singapore?

    i live in houston, but am from singapore living around that area. my all time favorite chicken rice stall!

    1. Peter

      The recipe looks very good. I used to live in Singapore for 40+ years and visited the Ghim Moh market several times each week for meat, vegetables and makan. I now cook Hainanese Chicken, Hokkien Mee and various curries (including fish head curry) in San Francisco. Please publish more Singapore/Malaysian-inspired recipes.

  6. Nanette

    I’m CRAVING Hainan Chicken Rice! Either I make it myself, or drive for an hour each way to Alhambra. Next week, before the turkey, I’m making my own! Thanks for the recipe. Oh – and I’ll try the exfoliation method. My mom singed the feather off and washed it clean. Looks like you’ve created a new art form!

  7. Darla Johnson

    ThankYou SO much for this recipe! I grew up i betweenSingapore and Oklahoma, the latter of which I currently live. I have often craved this dish. I don’t know why it has taken so long to look up a recipe but tonight I was telling my husband about Singapore and chicken rice, of course, came up and I found this recipe! Hallelujah! Now if only you have a roti paratha recipe? I would be in heaven! You brought an old gal back to a little girl! Thank you!

  8. Joyce Neoh

    Hi!! I tried this for CNY after my dad’s disastrous attempt at poaching chicken. And I loved it!! Of course first attempts are always slightly off (slightly too salty, I didn’t read the part about the sesame oil, chicken slightly undercooked – coz i didn’t have a thermometer to check the temperature – and i poked the wrong part of the thigh to check for blood :p).
    But all in all it was a good attempt and we’re having it tonight!! Feels accomplished 😀
    I love your recipes coz they’re easy to understand, and maybe coz we write in the same way, using all sorts of descriptions. Thanks again, and will be browsing through for all your recipes and delightful instructions!

  9. Lindy Sim

    02/02/14 Monday

    Hi Ms Jaden,

    I am so glad to see what you put up! Yippee! It is Singapore Famous Hainanese Chicken Rice Yeh!
    I was an ex Singapore, lived in the State for a good ten years. I loved cooking/baking and all things
    challenging in cooking food. I can make a mean Ah Cha – the Peranakan style. Which mean super
    sour and spicy! I am also a Nonya. in which I used to make Nonya dumpling (sticky rice version wrap
    in a bamboo leafs. Each time I make them, I alway give some to the dialysis center in which I goes for my treatment. I am born with ESRD – Polycystic Kidney disease. Which means those tubes that suppose to bring down the urine to the bladder were not born straight! But instead by nature it goes curly and wickley. Thu the urine is not able to fully flushed down to the bladder. Instead it reflexes back into the kidney thus killing it.

    Other than the dialysis I am in perfect health. Cooking as usual and going for my dialysis by myself.
    I am also a born again Christian , a New Creation and the Righteousness of CHRIST.
    So, everywhere I go either for a major operation, I just went right after the dialysis session without my husband or friends nor family. M family consist of my fresh man son who is in 8th grade. He is a God-sent super smarty kid who got into the gateway to medicine. So he needs to complete a 3 years for the high school down in Manhattan. My husband who is unemployed at the moment because he had a lung operation just 2 years ago. I am sorry not to know whether you be interested in my story. But just want to get to know you. another fellow Singapore! Thank you even though you may not be interested to be my friend it is ok. till then Bye GOD BLESS. LOVE ALWAYS LYNN SIM.

  10. Franklin G.

    Just got back from a business trip to Singapore where I had “chicken rice” for the first time. Being from the West, the texture of the skin and the cold chicken took a little getting used to, but by the end of the meal I was in love with this dish. I tried your recipe today and the results were fantastic. Possibly even better than the “real thing” from a hawker stand in Singapore. I used store bought low sodium chicken broth instead of water to poach the chicken, and added a little soy sauce and rice vinegar to the soup to enhance the flavor. Other than that I followed the recipe closely and could not be happier with the results. My wife raved about it and has already claimed the leftover broth for a chicken vegetable soup later this week. And the rice was amazing too — not just as a vehicle for other flavors, but delicious all on its own.

    Your point about the quality of the chicken is critical. I bought a 3.5lb “pasture raised, organic” chicken from Whole Foods which was around $20. Pretty expensive for a relatively small bird, but when there is so little for the chicken to hide behind, quality is key. Definitely a new favorite for the whole family.

  11. sclim

    Interesting, your comment — this is the first time I have read a discussion of the Western appreciation or lack of it of the texture of the skin and the cold chicken. My wife is Ang-Moh from English stock via Ontario, Canada. She doesn’t like the “rubber-chicken” feel of the cold chicken skin and that’s it. The pale coloration (as opposed to the brown of a crispy fried or baked chicken) doesn’t help. The interesting thing for me is that for you “by the end of the meal I was in love with this dish”. My wife has had this chicken a few times and still doesn’t like it much. She’ll only eat it if I take the skin off. I take it that, for you, now the cold skin texture is a positive eating feature. What’s the allure ?

  12. sclim

    btw, she also dislikes white cooked squid in dishes — but she loves breadcrumbed and fried calamari, or similarly, battered and fried as in Chinese Salt and Pepper Squid. It’s a texture thing,aggravated by the colour, as far as I can see. Was it the same for you? And how did you get over it?

  13. Misaki

    Umm, Hi. Im doing a cooking test and would like to do this.
    However, there is a time limit of an hour. Can somebody please tell me how long it takes?

    1. Singoporo

      It takes longer than an hour. You better get a pressure cooker and see how fast you can make it with one. Otherwise bring some pre-made chicken broth from a can. Also the chicken is supposed to be cold so you will also need a blast chiller to have it made in an hour.

  14. Singoporo

    Hey lah,

    You forgot to add the pandan leaf into the water as the rice cooks. It makes it just that much better.

  15. Jaime Loh Bee Ha

    Hi, Jess
    Thank you for sharing this recipe on steamy kitchen. I will try to make it tonight. I’m a Malaysian, living in Norway now. I never attempted to learn dishes that are at our door step in Asia but I now have learned to make more Asian dishes that I have taken granted for.

    I like your sense of humour.


  16. trudie-marie

    Thank you for this amazing recipe. Turns out amazing each time, my husband always asked me to prepare this. I look forward to trying out the other recipes posted here.

  17. Shazsy

    Hi Jaden,

    I would love to say that your chicken rice is splendid. Did my first attempt today and it turns out pretty good. Looking forward to try your other recipes.

    With love,

  18. Rose

    I made this tonight with short grain brown rice instead of jasmine rice (it was all I had) and it was really good! I’ve made it before, but don’t remember it being as good as it was this time. The combination of all the elements is what makes it good (although the rice is good on its own).

  19. Fi

    Thanks for the recipe… Already done it.. Superb…. I’m malay and i love hainanese chicken rice…. Nowi can cook myself cos not all hainanese chicken rice shop are Halal… 🙂

  20. Maitso Ambo

    I am from Madagascar and like eating chicken. This recipe is new to me, but I can imagine how delicious !

  21. simon

    Thanks a lot very simple and great fun adding lime leaf and lemon grass. Also made a honey drizzle over the portioned chicken and roared for five min…. Very close to something I had at far east plaza.
    Keep them coming

  22. Christeen

    I so love this recipe. I call it my Asian “chicken soup” – good for the soul. I love to make it if I am feelng a bit run down or getting a cold as all that tasty goodness picks you right back up. It has become a family favourite.

    1. Post
  23. iyanthi wickramasinghe

    Tried the recipe yesterday and my family enjoyed it very much. Thanks for the detailed recipe.

  24. KP

    I LOVED this recipe, thanks Jess and Jaden! The chicken was so tender and juicy. I also really enjoyed the chili sauce– the perfect zing to the more subtly-flavored chicken and rice.

    Also, thanks for the tips on picking out a chicken–I got a 2.6 pound organic, locally-raised free range chicken, and oh boy, everything was lip-smackingly Chicken-y with a capital “C”. 🙂

    I’ve never cooked with a whole bird before but the instructions were great and made things a breeze. My boyfriend was laughing at me as I was “exfoliating” the bird, but in addition to getting the bird all nice and pretty, I realized it also made my hands super nice and soft– recipe includes bonus spa treatment for the cook, too!

    1. Post

      Thank you so much KP! Re: soft hands – I never realized that since when I’m cooking, I’m soooo focused on the food! LOL!

      1. Willie Caoile

        Hi Jaden,
        how about cooking the chicken with presure-cooker; as I can recall after preparing they put whole bell pepper, garlic, ginger, spring onion ; I do not know the others.
        can you please correct or your comment.
        Thank you and God bless,

        1. Post

          Hi Willie – garlic, ginger, sping onion and red chili peppers (not bell) are used sometimes. I have tried this in pressure cooker, but with inconsistent results. I’ll continue testing recipe until perfect! Jaden

  25. Jean Thanarajakool

    In Thailand they make a similar recipe called Khao Mun Gai, which is made and served basically the same way, except the sauce they serve is a little different (and delicious :-‘)
    INGREDIENTS (3x smaller recipe below):
    •150 g. ginger (strong ginger, as opposed to lesser pungent young ginger)
    •150 g. garlic (note: I didn’t peel my garlic because I used a certain type of Thai garlic, but if you use normal garlic you should probably peel it before blending so it doesn’t get stuck)
    •50 g. Thai bird chilies (20 – 30 chilies)
    •4 stalks of cilantro roots
    •8 – 10 tbsp. fermented soy bean sauce (เต้าเจี้ยว) – this sauce can be very salty, so better to add less first and then add more
    •6 tbsp. vinegar
    •3 tbsp. sugar
    •1.5 tbsp. dark soy sauce
    •1 – 2 cups of chicken broth (start with about 1 cup and if it’s too thick, you can add more broth)
    This is the most comforting chicken recipe this side of Jewish Matso Ball Soup!

  26. Izzaty

    Excuse me, pardon me for asking this but for the chili sauce, i am supposed to blend the cucumber too? Thank you in advance for the reply. Oh and the rice taste like heaven ^^

    1. Post
  27. Salman

    Wow !! Thank you for sharing the recipe, i just simply duplicate as mentioned, yummy its really works, my wife and kids so much enjoy it.

    Tq again

  28. Arya

    ThankYou SO much for this recipe! I grew up i betweenSingapore and Oklahoma, the latter of which I currently live. I have often craved this dish. I don’t know why it has taken so long to look up a recipe but tonight I was telling my husband about Singapore and chicken rice, of course, came up and I found this recipe! Hallelujah! Now if only you have a roti paratha recipe? I would be in heaven! You brought an old gal back to a little girl! Thank you!

  29. S. Harris

    I made this for dinner tonight and my husband and I both loved it! I’ll be making the fragrant and tasty rice again soon as a nice side dish. Thanks so much for the recipe and easy to follow instructions!

    1. Post
  30. Roel Huisman

    Just one question. How long must i keep the cooked chicken in the icecold water? Will it still be warm/hot when served? Thanks!

    1. Post

      Roel – Just long enough to stop cooking. The skin will cool down, but the meat will stay warm. The chicken is served warm or room temp (not hot). You can also warm up the dish before serving, cover plate or dish and microwave on medium for 1 minute. Jaden

  31. A T

    I’ve been craving Hainanese chicken for weeks and when I found your recipe, I knew it was THE one! I made it for Sunday lunch and it was a lot easier that I had imagined, plus I had lots of fun giving the chicken a spa treatment :)) The smells coming from the broth, as well as when frying garlic and ginger for the rice were heavenly! I did not have sriracha for the chili sauce, so I used sambal instead and I loved it, very flavorsome. My husband and son were impressed with the flavors and presentation, and have asked me to make it again. Thank you for the wonderful recipe and for giving me the courage to try my hand at more delicious Asian dishes. I’ve been telling one of my colleagues about your recipe and she is now going to make it as well.

    1. Post
  32. Rocel

    Hi tnx 4 the recipe i really miss chicken rice..if we dont have shiracha chili sauce what is another replacement for that..god bless

    1. Post
  33. Nicole

    There’s a reason why there’s so many comments on this incredible recipe! I spent a ton of time in Singapore and ate this on many occasions from Hawker stands to the “best” chicken rice place in Singapore. And every business lunch or dinner that was brought in (when we couldn’t break) was ALWAYS chicken rice. This recipe/dish was spot on and not only did it make me miss Singapore, but also Singaporeans, a food obsessed culture!

    1. Post

Leave a Reply

Your email address will not be published. Required fields are marked *