Hainanese Chicken Rice Recipe

Hainanese  Chicken Rice
Recipe by Chef Michael Lau



Cooking Chicken

Whole chicken             1.8 kg, wash and cleaned

Garlic                           30 gm

Chinese rice wine         15 gm

Ginger                          10 gm

Sesame oil                    5 gm

Spring onion                 5 gm

Salt                               1gm

Chicken stock   5 liters


Cooking Rice

Chicken stock               380 gm

Jasmine rice                 300 gm

Garlic                           40 gm

Shallots                        40 gm

Ginger                          25 gm

Chicken fat                   35 gm

Oil                                20 gm

Pandan leaves              18 gm

Salt                               6 gm



Chili sauce 

Fresh red chili              80 gm

Oil                                25 gm

Young ginger                20 gm

Garlic                           20 gm


Ginger Sauce

Young ginger                100 gm

Water                            a little


Dark soy sauce             5 gm



Red chili, Cilantro, Spring onion,



Prepare the chicken:
Peel & smash garlic (30g) and ginger (10g).

In a pot, add chicken stock, spring onion (5g), the smashed garlic & ginger, and bring to a boil. Simmer after it has come to a boil.

Rub Chinese wine over the chicken.

Blanch the chicken into the chicken stock and simmer on low heat for 40 minutes. (Prepare the rice in the meantime.)

When the chicken is cooked, prepare a bowl of iced water. Next, remove the chicken from the pot and shock the chicken in the ice water.

Rub sesame oil (5g) all over the chicken then set it aside. (Prepare the rice & condiments in the meantime).

When the chicken has cooled slightly, chop it up into smaller pieces, garnish it with tomatoes, cilantro, and spring onion and serve it together with the rice and condiments.


Prepare the rice:
In a frying pan, heat 1 tablespoon of oil and fry the chicken fat.

Next, add shallots, garlic (40g), and ginger (25g), fry till fragrant then set aside.

In the same pan, add in Jasmine rice and fry on low heat then add sesame oil and salt, and fry till the grains are well-coated.

Remove the rice from the pan and set it aside.

In the same pan, add chicken stock 380g from blanching the chicken earlier and heat till warm. Then transfer the stock into the rice cooker and add in Pandan Leaf and the fried garlic, ginger, and shallots.

Cook the rice in the rice cooker for 30-45 mins.

When the rice is cooked, remove the pandan leaves, garlic, shallots and ginger and scoop out the rice for serving.


Prepare the condiments:

Roughly slice up the young ginger (100g) and grind it in a food processor until fine, with a little bit of water. Then strain the water away. Set it aside.

Remove seeds from the fresh chili (80g) and chop it up roughly. Next chop up the garlic (20g).

Next, grind the chili and chopped garlic in a food processor. Add oil (25g) and continue to process it until fine. Set it aside.

In a wok, heat up some oil and pour the hot oil over the strained ginger and ground chili and garlic sauce, respectively.

Separately, pour out some dark soy sauce in a saucer. Then set all three dipping sauces aside for serving later.