Another take on Hainanese Chicken Rice

I had chicken on my mind today.  Rather than succumbing to KFC or making a rice chicken curry, I decided to make Hainanese Chicken Rice. My first attempt at making this dish was over a year ago – it was a decent effort, but I’ve never made it again since.  I got Hubby to drive me to Sainsbury’s where I picked up the necessary ingredients, and got cooking as soon as I got home. 

One of my favourite versions of Hainanese Chicken Rice is where the chicken is roasted rather than boiled.  Since I was using chicken breast only, I didn’t want to dry it out too much, hence gave it a quick fry in the wok after boiling it.  I also didn’t bother making the sauces (chilli and ginger) to go with the dish – I opted for bottled chilli sauce. 


A) Broth

  • 2 chicken breast with skin on (I used corn-fed chicken)
  • 2 shallots, sliced
  • 1 inch ginger, peeled and sliced
  • 1 clove of garlic, sliced
  • 1 tbsp vegetable oil
  • 2 cups of water
  • a pinch of salt
  • a few drops of sesame oil


  1. Heat oil in a pot and fry the shallots, ginger and garlic for 30 seconds
  2. Pour the water into the pot
  3. Place the chicken in the pot, and season with salt and sesame oil
  4. Put the lid on and let the chicken cook for 15 minutes over a low heat
  5. After 15 minutes, remove the chicken onto a plate and bring the broth to a boil before removing the pot from the stove

B) Rice


  • 1 cup of uncooked rice
  • 1 inch ginger, peeled and minced
  • 2 cloves of garlic, peeled and minced
  • 1 tbsp vegetable oil
  • 3/4 cup of brother from (A)
  • 1 pandan leaf, tied into a knot (optional)
  • a few drops of sesame oil
  • a pinch of salt


  1. Heat the oil in a wok
  2. Fry the minced ginger and garlic for 15 seconds
  3. Add the uncooked rice and stir well for a minute
  4. Pour in half the broth and mix well
  5. Transfer the rice mix into a rice cooker (or a pot)
  6. Add the remaining water and pandan leaf
  7. Season with salt and sesame oil and leave to cook for 15 to 20 minutes if using a pot

C) Chicken


  • 2 pieces of chicken breast from part (A)
  • a pinch of white pepper
  • a pinch of salt
  • 1 tbsp dark soy
  • 2 tbsp vegetable oil


  1. Rub chicken with pepper, salt and soy.  Leave to rest for 10 minutes
  2. Heat oil in a wok and fry the chicken skin side down for 2 minutes, flip over and fry for a further minute
  3. Remove onto a plate lined with kitchen paper to drain excess oil

D) Cucumber salad


  • 1/2 cucumber, sliced
  • 3 tbsp dark soy
  • 4 tbsp chicken broth from part (A)
  • a few drops of sesame oil


  1. Arrange cucumber slices on a serving dish
  2. Mix the soy, broth and sesame oil in a little bowl and pour over the cucumber
  3. Leave the cucumber to rest for 10 minutes before slicing the chicken and arranging them over the cucumber slices

And finally, dish up rice, broth and some chilli sauce to serve with the chicken. 


One thought on “Another take on Hainanese Chicken Rice

  1. Pingback: Hainanese chicken rice | Chronicles of a cookbookworm

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