Dish Of The Week: Hainanese Chicken Rice (海南雞飯) From Singapore

Submitted by: Essen 4 weeks ago in Misc

I saw this dish first on Anthony Bourdain's "No Reservations". I was fascinated by this white dish that is pretty much street food but with a modern hipster vibe to it.

The trick here is that you flavour the rice with the chicken broth and the chicken is flavoured twice. Sometimes the rice is fried in the chicken fat before cooking. Usually the rice is cooked with chicken broth.
My favourite way of serving it is to use skinless chicken breast (the skin is used in the preparations). I am not a big fan of the non crisp chicken skin. Also I serve the chicken and rice on a white plate with the condiments on separate bowls so I have a "white/bland" dish.
The video up above is about cooking this dish if you can handle the overwhelming levels of hipster. However this guy is a good cook.

The recipe is directly copied from Nyonya Cooking. She has also a YouTube channel.


  • 1 Chicken
  • 3 Tbsp light soy sauce
  • 7 Cm ginger
  • 2 Scallions
  • 0.5 Radish (preferably white ones)
  • Ice cubes (for cooling the chicken)
  • 2 Tbsp
  • Sesame oil
  • 1.5 Tbsp salt
  • White pepper
  • 1 Tbsp chicken fats
  • 2 Garlic clove(s)
  • 1 Shallot(s)   
  • 1 Pandan leaves (can be replaced with kefir leaves + a bit of vanilla) or just omit this one
  • 600 G rice
  • 1 Tbsp shaoxing wine/dry sherry   
  • 1 Tbsp sugar
  • 2 Tbsp chilli sauce (raw)
  • 3 Tbsp chicken stock


Step 1/7
  • chicken meat  
  • 1 tbsp light soy sauce  
  • 5 cm ginger 1 scallions
Lightly rub salt on the outer part of the chicken. Rinse and pat dry with a paper towel. Pour soy sauce into the chicken and spread it evenly. Then, stuff chicken with ginger and scallions. Secure drumsticks with a string.
Step 2/7
  •  water  
  • 0.5 radish  
  • 1 scallions
Boil chicken in a pot with enough water covering it. Add spring onion and radish. Once soup boils, turn the chicken over and let the soup simmer for 20 minutes with the lid on.
Step 3/7
  • water  
  • ice cubes  
  • 1 tbsp sesame oil  
  • 1.5 tbsp salt 
  • white pepper
Remove chicken from pot and dip in a bowl of iced water for 10 seconds. Set chicken aside. Mix sesame oil and 1/2 tablespoon of salt to glaze the skin of chicken. Meanwhile, the broth should continue simmering for at least another 40 minutes. Add salt and pepper to the broth to taste.
Step 4/7
  • 1 tbsp chicken fat
  • 2 garlic clove(s)  
  • 2 cm ginger 
  • 1 shallot(s)    
  • 1 pandan leaves
Render some chicken fats at medium heat in a pot. With the rendered chicken fats, sauté garlic, ginger and shallots until fragrant. Add pandan leaf and rice to the pot. Stir well.
Step 5/7
  • 600 g rice
Add broth (used to cook chicken earlier) to the pot of rice. The ratio of rice to water should be 2:1. Then, cook over high heat. Once it boils, reduce heat to the minimum and simmer until rice is cooked. It should take about 20 minutes.
Step 6/7
  • 1 tbsp shaoxing wine 
  • 1 tbsp sesame oil 
  • 2 tbsp light soy sauce  
  • 1 tbsp sugar  
  • 2 tbsp chilli sauce (raw) 
  • 3 tbsp chicken stock
To prepare soy sauce, mix sugar, Shaoxing wine, sesame oil and 2 tablespoons of chicken stock (from broth) together. As for chili sauce, mix 'cili garam' (raw chili sauce) with 1 tablespoon of chicken stock.
Step 7/7
Chop chicken into bite-size pieces. Pour soy sauce mixture over them. Serve rice and chicken along with the prepared chili sauce. Garnish with some fresh slices of cucumber.
There are 18 comments:
Male 45,690
I'd try it in a restaurant but too many exotic ingredients to try making this at home.
Male 1,166
Looks like a great fresh tasting dish. Nice.