Saturday, November 22, 2008

Hainanese Chicken Rice

It is not difficult to prepare this delicious meal, but involve a couple of procedures to get it all done. To save time, I prepare the sauces few days in advance and chill them in fridge :D The day before I chopped up the vegetables for the stock and put in fridge, so the next morning I do not need to peel and chop any ingredient!....

After using the stock to cook the rice and prepare some soup, there is balance of 1 liter stock. I divided them into smaller portions and freeze it for future use in some other dishes :)


  • 3 liter water
  • 1 large chicken
  • 1 stalk spring onion
  • 1 large onion, sliced
  • 1 head garlic, smashed
  • 30gm ginger, sliced
  • 1 leek, chopped
  • 2 carrots, chopped
  1. In a large pot, bring water to boil. Add garlic, onion, leek and carrots. Boil for 20mins.
  2. Add chicken (stuffed with ginger & spring onion). Bring to boil. Turn down heat to simmer for 35mins. Meanwhile prepare a large bowl of iced cold water. It must cover the whole chicken. This is to keep the meat tender and moist as it stops cooking immediately.
  3. Remove chicken and drain excess water from cavity. Place the chicken into the cold water for 10 mins. Drain and rub some sesame oil over and let the chicken cool to room temperature.
  4. Reserve stock to cook rice.
  5. Cut chicken into pieces. Arrange with sliced lettuce, cucumber and tomatoe on a plate. Mix together 2 tbsp light soya sauce and 1 tsp sesame oil. Drizzle over chicken. Serve with rice, soup and sauces.
  • 500gm raw rice
  • 3 tbsp oil
  • 30gm shallots, finely chopped
  • 6 cloves garlic
  • 30gm ginger
  • 5 pandan leaves, tied in a bunch
  • 750ml chicken stock
  • 1 tsp salt
  1. Blend garlic and ginger into a fine paste. Set aside.
  2. Wash rice 3 times and drain dry. Heat oil in wok, fry shallot for 1 min over medium heat. Add garlic and ginger. Fry until ingredient turn light brown and fragrance. Add raw rice and stir-fry for 5 mins to bring out the fragrance.
  3. Transfer fried rice into rice cooker. Add chicken stock, pandan leaves and salt to taste.

Ginger Sauce Ingredient
  • 200gm young ginger
  • 4 tsp sesame oil
  • 2 tsp salt
  • 4 tbsp chicken stock
Method : Blend everything into a fine paste.

Chilli Garlic Sauce Ingredient
  • 100gm fresh red chillies
  • 40gm garlic
  • 40gm ginger
  • 5 tbsp white vinegar
  • 1 tbsp sugar
  • 2 tsp salt
Method : Put all ingredient into a blender and process until smooth.

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