Hainanese Chicken Rice

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Hainanese Chicken Rice

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Adjust Servings:
4 pound Whole Chicken
4 stalks Scallions Halved
4 cloves Garlic Smashed
4-inch piece Ginger Smashed
1 Red Onion Halved
16 cups Water
2 tablespoons Vegetable Oil
1 tablespoon Ginger Minced
1 tablespoon Garlic Minced
2 cups Jasmine Rice
1 teaspoon Sesame Oil
2 cups Chicken Broth Reserved from poaching chicken
Chili Sauce
4 tablespoons Chili Garlic Sauce
2 tablespoons Chicken Broth Reserved from poaching chicken
1 tablespoon Lime Juice
2 teaspoons Sugar
1 teaspoon Rice Vinegar
1 teaspoon Sesame Oil
1 Cucumber Sliced into 1/8-inch pieces crosswise

Nutritional information


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Classic Malaysian chicken over rice dish

  • 1 hour 40 min
  • Serves 4
  • Medium


  • Chicken

  • Rice

  • Chili Sauce

  • Accompaniments



Hainanese Chicken over Rice is one of my top 3 favorite Malaysian dishes. It is a must every time my family and I dine at a Malaysian restaurant. It is simple, healthy and high in protein, why wouldn’t I like it? The most important aspect of cooking Hainanese Chicken is picking the right chicken and the cooking process. To me it is worth spending a little extra on a free range or organic chicken since the pure taste of the chicken is the highlight of this simple dish. Learn more about the cooking process below.



Cook the chicken

Similar to making chicken broth, cook the chicken in boiling water with scallions, garlic, ginger, and onion. Bring water to a boil and add all ingredients to the pot. Turn heat to medium and cook for about an hour or until the temperature of the chicken is 170 degrees.

When the chicken is ready, remove it from the pot with one tong by grabbing it from the hollow end of the chicken and lifting up. Place into another large empty pot. Set aside 2 cups of the chicken broth in a large bowl for cooking the rice. Set aside 2 tablespoons of the chicken broth in a small bowl for making the chili sauce.

Tip: Save the remaining chicken broth for future use by freezing it after removing the scallions, garlic, ginger and onion. In the chicken broth recipe, I like to cook my broth for 2 hours but only do it for 1 hour in this recipe. 


Soak the chicken in an ice bath immediately

Immediately bury the chicken in ice and let stand for 30 minutes. The ice bath stops the cooking process immediately and tightens the skin, preserving its texture. 


Cook the rice (while chicken is in ice bath)

Rinse the jasmine rice in water a few times and drain the water. Soak the rice in water for 10 minutes, then drain completely. In a medium pan over high heat, add the vegetable oil, garlic and ginger and sautee until fragrant, about 30 seconds. Add the rice and sesame oil. Stir to combine for 2 minutes. Add the reserved chicken broth and bring rice to a boil. Turn the heat to low, cover and cook for 15 minutes.


Make the chili sauce

In a small bowl, mix the chili garlic sauce, 2 tablespoons of chicken broth (reserved from poaching the chicken), lime juice, sugar, rice vinegar and sesame oil. Set aside for serving.


Slice the chicken into 1-inch strips

Remove the chicken from the ice bath and set on a cutting board. Slice the chicken into 1-inch strips with skin on. Serve chicken over a bed of jasmine rice with cucumber slices on the side. Enjoy!

Rebecca Chan

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