Hainanese Chicken Rice - Recipe

Hainanese Chicken Rice - Recipe

The first immigrants from Hainan province in South China, brought with them recipe for this delectable preparation. Today it is included in the national cuisine of Singapore. The dish is popular in Malaysia, Thailand, Vietnam and Indonesia.

Simply speaking, it is a preparation of of poached chicken, with boiled rice and a wicked chilli sauce. Jasmine rice is our preferred variety of rice for this assemblage. It is a special long grained variety of rice which has a fragrance characteristic of popcorn. The aroma is on account of natural compounds contained in the crop. These aromatic compounds have a tendency of dissipating away, thus making the fresh harvest every year, a priced possession in the market.

Read ahead for the ingredients and the complete procedure of the preparation.  

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Hainanese Chicken Rice - Recipe

Ingredients Required

Chicken and Broth

1 whole chicken

1” knob of ginger, crushed

3 teaspoon salt

1 liter of water

Chili Sauce

6 fresh red hot chilies or preferably Thai chilies or serrano chilies, fine chopped

1 small onion, fine chopped

2 tablespoons fresh ginger, peeled and fine chopped

2 medium sized garlic cloves, fine chopped

1/2 teaspoon salt

Juice from 3 lime


200 grams jasmine rice

2 small onions, diced

2 large garlic cloves, fine chopped

1 tablespoon soy sauce

2 teaspoons sesame oil

1 cucumber thinly sliced, as accompaniment

Fresh cilantro greens, for garnishing


Procedure of Preparation

  • Rub the chicken with 1 teaspoon of salt.
  • Put water to boil in a large pot. Add 2 teaspoon salt and crushed ginger. Bring the water to a boil. Lower the heat and slowly put the chicken into the pot. Resume heating and cook for about 20 minutes. Switch off the heat and let the chicken rest in the broth for another 20 minutes.
  • Once the stock has considerably cooled down, slowly remove the chicken from the broth. Make sure that the stock is completely drained from the chicken. Cut the chicken into convenient pieces.
  • For preparing the chili sauce blend the mentioned ingredients into a fine mix. Whisk in half cup of chicken stock with the chili sauce and keep aside.
  • Wash the rice thoroughly and keep aside.
  • Cook the onions, ginger and garlic in a frying pan, over medium heat. Add the rice and stir fry for 1 minute. Add reserved chicken stock such that the rice is just covered in it. Bring the rice to a bowl, and salt and subsequently cook in steam over a low flame.
  • Serve the three ingredients together.

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