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Hainanese chicken rice
This is a classic Singaporean dish of delicately poached chicken infused with ginger, which is accompanied by rice cooked in chicken stock, a bowl of the hot stock itself, and various sauces. Tiffany makes quick chilli and ginger sauces and also serves this with kecap manis and cucumber.
Ingredients
Chicken
1 very fresh chicken (preferably free-range), fat trimmed and reserved for the rice
1 tbsp Chinese rice wine
2 tbsp light soy sauce
1 garlic clove, roughly chopped
6 slices ginger
2 spring onions, roughly chopped
1 tsp sesame oil
½ tsp salt
Stock
1 kg chicken carcasses (or legs or wings)
3 slices ginger
2 spring onions
Chilli sauce
10 long red chillies, seeded and roughly chopped
1–2 garlic cloves, roughly chopped
5 cm ~piece of ginger, roughly chopped
lime juice
salt
Ginger sauce
75 g ginger, roughly chopped
6 garlic cloves, roughly chopped
½ tbsp lime juice
½ tsp salt
Rice
fat from the chicken (or peanut oil as a healthier alternative)
2–3 cm piece of ginger, grated
3–4 garlic cloves, finely chopped
3 cups long-grain rice, rinsed and well drained
1–2 tsp salt
2 pandan leaves, each tied in a knot (optional)
To serve
sliced spring onion or blanched shredded cabbage
kecap manis
sliced cucumber
Preparation
Rub the inside of the chicken with the rice wine and half the soy sauce. Pound the garlic, half the ginger and half the spring onion to a paste in a mortar (or blend in a food processor). Rub the paste inside the chicken.
Bring a large pot of water to the boil, then turn off the heat and add the chicken, remaining ginger and spring onion. Cover with a lid and leave to stand in the water for 1 hour. After the first 5 minutes, lift the chicken out and drain the water from its cavity, then return to the water. Repeat 2 or 3 times during the hour (this ensures that there’s enough hot water inside the chicken to cook it through). After 30 minutes, bring the water back to almost boiling then turn the heat off again. Cooking the chicken without boiling it ensures it is tender and juicy.
Remove the chicken from the water. Combine the remaining soy sauce with the sesame oil and salt and rub into the chicken. Leave to cool.
To make the stock, add the chicken carcasses, ginger and spring onions to the pot of water and boil for 1–2 hours, until the stock has a strong chicken flavour. Strain the stock through muslin cloth.
Meanwhile, make the chilli sauce. Pound the chilli, garlic and ginger to a paste in a mortar (or blend in a food processor). Add ½ tablespoon of chicken stock and lime juice and salt to taste.
To make the ginger sauce, pound the ginger and garlic to a paste in a mortar (or blend in a food processor) and add the lime juice, salt and 2 tablespoons of chicken stock.
To make the chicken rice, heat the chicken fat in a wok until it releases oil, then add the ginger and garlic and fry until golden. Discard any solid pieces of fat. Add the rice and salt and stir-fry briskly for 1–2 minutes. Transfer the rice to a saucepan or rice cooker and add 3 ½ cups (875 ml) of chicken stock and the pandan leaves if using. Cover with a lid and cook until the stock is absorbed (you may need to add a little more stock towards the end if the rice seems dry).
To serve, slice the chicken into bite-sized pieces. Reheat the remaining chicken stock and ladle into small serving bowls, garnishing with sliced spring onion or blanched shredded cabbage. Serve the stock alongside the chicken, rice, chilli sauce, ginger sauce, kecap manis and cucumber.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Singaporean Restaurants
Displaying 10 of 42 Singaporean Restaurants.
| Restaurant | Suburb | |
| 1. | Harry's Singapore Chilli Crab | Sydney |
| 2. | Temasek | Parramatta |
| 3. | The Old Raffles Place | Collingwood |
| 4. | Singapore China Town Restaurant | Northbridge |
| 5. | Bismi's Gold an Fork | Melbourne |
| 6. | Ginger & Spice | Neutral Bay |
| 7. | Gingerboy | Melbourne |
| 8. | Katong Singaporean Restaurant | City Beach |
| 9. | Suria Takeaway | Girrawheen |
| 10. | Raffles Room at Steventon Lodge | Tea Tree Gully |
25 May 2013 05:16 AEST
Lee Kuantan Yew
The Palace
Clarification
My fellow Countrymen and all lovers of Singaporean food
Please be informed that all Singaporean recipes have been vetted and approved by the Singapore Government's
Centre for the preservation of food flavors and prevention of anti Singaporean sentiment.
This recipe is definitely one approved by my government.
Best Regards
Senior Minister Lee
P.S. no spitting or chewing gum before, during or after consuming any Singapore approved recipes please.
21 May 2013 12:57 AEST
Al
Collingwood
Shallot?
Why does she keep calling the spring onions shallots? They're not shallots, they're spring onions, or scallions.
29 Apr 2013 09:13 AEST
jjjjaaaannnaa
bendigo
um
ithough it tasted quite groos and yucky
02 Apr 2013 12:16 AEST
Zico
Canada
Food
hi are u singaporean or malaysian
01 Jan 2013 01:08 AEST
te
port kennedy perth
awesome thank u
easy simple quick tasty thankyou
12 Dec 2012 05:47 AEST
Mary
Nowra
the best recipe for hainanese chicken
i have tried other recipes and so far this has been the best one... i just love this dish!!
29 Sep 2012 04:25 AEST
Mahathir
Kl
Correction
Actually hainanese chicken is a rejiggering of the mamak chicken my father introduced to Malaysia from his native India.
20 Sep 2012 12:09 AEST
Crissi
United Kingdom
Attempting Hainanese Chicken Rice for the first time
My 15 year old son fell in love with this dish, whilst we were in Singapore at the beginning of this year, he has mythered me to the point of distraction to try to recreate the dish at home - so my chicken is currently in the stock pot I have read through all of the above posts and have found them useful - I just hope I do this dish justice and my son is pleased with the outcome. Currently rated as 5 stars but the truth will be revealed when its time to dish up
30 Aug 2012 05:00 AEST
Tham
AMK
Singaporeans Claiming everything
I totally agree with Marcus. It seems Singapore is only famous for claiming dishes as their national and originated from Singapore is a little too much. Should give due credit to the right people. We, Singaporeans should be more inventive and innovative.
26 Aug 2012 11:55 AEST
Tony Hall
Moranbah QLD
Hianese Chicken
How good is this, can't put my thoughts on this dish in to words, apart from try it. Relativily easy and I added some sliced carrot, baby corn snow peas and asian leaf greens to the dish towards the end of cooking.
25 Jun 2012 01:17 AEST
Melissa
Mitchelton
Some recommendations to this recipe
Oh yes, instead of rubbing the sesame oil and soy sauce on the chicken, pour it over the chicken and rice and cucumbers after you have put them on your plate, really more delicious this way and more 'traditional' and chinese rice wine is not needed. (I did not use any)
25 Jun 2012 01:03 AEST
Melissa
Mitchelton
Its Actual Origins
Hainanese Chicken rice originated in Singapore, not Hainan island, by the Hainanese immigrants who arrived in Singapore. However the method of cooking the chicken in stock and not allowing it to boil is a traditional Hainanese method of cooking chicken in Hainan Island to keep it juicy. The actual dish Hainanese Chicken rice with the garlic, ginger other seasoning etc is a Singapore invention.
25 Jun 2012 12:55 AEST
Melissa
Mitchelton
Grew up with this dish, delicious!
I grew up in Singapore with my Aussie father and Hainanese mother and ate this dish almost daily (It originated in Singapore). moved back to Brisbane and after craving chicken rice, found this recipe and made this dish. Cheated with using Campbell Chicken Stock instead and more sesame oil and soy sauce mixture (enough to really soak the chicken), simply delicious. One piece of advice, in Singapore Chicken Rice is served with fresh sliced cucumbers, which really goes well with this dish.
07 May 2012 11:04 AEST
Galstonite
Galston
Hainan Chicken Rice
Correction..." recipe was concorted in Singapore by the Hainanese community in the mid 1900s... "
07 May 2012 10:58 AEST
Galstonite
Galston
Hainan Chicken Rice
Hainanese Chicken Rice was concorted by the Hainanese community in Singapore,..definitely NOT from Hainan Island. (I am a Hainanese, and my parents,who originated from there, told me so) I have been to Hai Kow and they do not have this dish in Hainan Island in the past. With rising tourism opportunities, the dish will definitely reach its homeland namesake, but the recipe was concorted in Singapore by the Hainanese community in the mid 1990s... and Swee Kee Restaurant was the most famous...
10 Apr 2012 01:40 AEST
B K
singapore
surely not!
Hainanese chicken rice dont need rice wine and soya sauce to be put inside the chicken. Also, pandan leaves is not a must have. The secret lies with the tenderness of the chicken and the chilli sauce, ginger and a touch of black soya sauce for the accompaniment side dip. Notice the lady put copious amt of black sauce, the real taste comes from the chicken and not the black sauce hence she has done injustice to the chicken meat.
Hope I have clarified the truly authentic way to prepare the dish
04 Apr 2012 08:05 AEST
Marcus
Toorak
This dish is not Singaporean, it's Hainanese
This dish isn't Singaporean, it's Hainanese, hence the name Hainanese Chicken Rice.
Singaporeans do eat this all the time as street food, but this originated on the island of Hainan in China. I think SBS should correct this
04 Mar 2012 10:05 AEST
Pene
Chelmer
Slow cooker
Loved making this. I cooked the chicken in my slow cooker till internal temperature 75 degrees, it never boiled perfect chicken. There was the perfect amount of stock from around the chicken.
29 Feb 2012 01:02 AEST
Tania Smith
Wahroonga
Deeelicious, whatever you like to call it and wherever it originated
I was given the Food Safari recipe book a couple years ago and this was the first thing we made from it, reminiscing about the delicous chicken rice we ate through Malaysia on our travels there. It didn't disappoint, we love it and have made it many times since. It's definitely a 'Sunday' dish at our house, when we have time to put the effort in, but its so worth it. We find it better to keep the heat on when poaching the chicken, although careful to never let it boil, don't want to overcook it!
19 Sep 2011 02:27 AEST
SImon
Perth
Reply to random
Read what Johnny wrote again :)
BTW, if you're in perth and looking for good hainanese chicken rice, try newton circle on the 3rd floor eatery at carrilion on hay st mall. Their pork and rice is rock n roll too.
15 Sep 2011 08:16 AEST
Lozenja
perth
mmmm
I made mine with free range chicken breast and drumsticks. (2 breasts 3 large drumsticks) It turned out great. The chicken rice I made with ghee instead of chicken fat. It was delicious. I think I could eat the rice by it's self. Overall a success!
12 Sep 2011 01:28 AEST
Chickenrice
http://www.chickenrice.info
Chicken Rice
Awesome ingredient and recipe. damn i llove chicken rice it was always my fav!
Chicken Rice. The
05 Sep 2011 08:09 AEST
natalia
cunjurong
wenchang chicken rice
i found this recipe quite good-my father in law says you have to use freshly killed young chicken,but free range is ok here-ate this every day in Hainan -its actually from Wenchang province in Hainan and they are very proud of it indeed-you can get away with just the ginger/garlic dipping sauce..mmmm,
the long cooking time is essential,its all in the stock
04 Sep 2011 03:38 AEST
Mark Harrison
LOTA
Missing "secret" ingredient
Add Star Anise to the broth when you cook the chicken. I usually two whole ones.
26 Aug 2011 10:49 AEST
matt
mt waverley
Sounds great, can't wait to try cooking it!
I love the sound of this recipe. I'm going to give it a try at home! Gave eaten this dish in Singapore, and have tried to guestimate it at home before. Thanks for the recipe!
11 Aug 2011 07:35 AEST
Random
Planet Earth
Reply
This is a reply to Johnny, from Gungahlin, second from the top of comments list.
80 + 25 = 105, dummy.
So it is 80 + 20 that makes 100.
28 Jul 2011 04:01 AEST
Therese
Sydney
Much easier in a thermomix
I've made Hainanese chicken rice in my thermomix several times, its delicious and incredibly easy. This recipe looks rather time consuming.Its a thousand times easier in the thermomix and is done in 35 mins from start to eating, and I'm off doing something else while the Thermomix does the cooking and tells me when its done!
20 Jul 2011 03:10 AEST
Johnny
Gungahlin
Nor Singaporean, nor Malaysian
DUMBS you guys. Chinese people represent 80% of Singapore population and 25% of Malaysia. It is easy to understand why Hainan Chinese people living in those SEA countries make HAINAN Chicken
12 Jul 2011 08:34 AEST
canvas prints
Tamworth
Hello
I don't know if my skills in the kitchen are up to it but i'm gonna give this recipe a try - it looks delicious!
03 Jul 2011 12:44 AEST
veronica
kilkivan
don't care where it comes from
I have loved this dish for many years, being lucky to have eaten at the Adelaide central market, many years ago and then eaten it in Singapore, so was delighted to see it being cooked on Food Safari. Cannot wait to
buy the ingredients and try this recipe for myself. Have always had it served with Kecap manis.fe64
11 Jun 2011 07:54 AEST
peter
Newcastle
Hainanese Chicken Rice Paste
Original Hainanese Chicken Rice is very popular in Singapore. Australia is multiculture country, Asian can be Australian too, Asian foods can be Australian cusine. Australian cusine also cover many other countries as well.
Hainanese Chicken rice very hassle to make but i buy hainanese chicken rice paste or seasoning cook it , very fast and easy. Some suppermarket do sell it but very rare to find it, lucky i can get it from Australian Asian Grocery Store website to buy it.
30 May 2011 04:34 AEST
Betty Brown
Rivervale
6 Star
My husband and I have Hainanese Chicken every time we go out to dine we never get sick of it and we been diniing out for eight years now and have never change.
25 May 2011 06:12 AEST
Singaporean in Melbourne
West Footscray
Re: Nor Singaporean, nor Malaysian
Wyatt, your logic is flawed. Here, there are Asians who sell fish and chips, and pizzerias run by Turkish families. Do you think they had to go to the UK or Italy to learn their trade? If not, does it mean those dishes didn't originate there?
It's likely that Chicken Rice was adapted from Hainanese cuisine. But that doesn't make it truly Hainanese. The Chicken Madras and Tikka Masala served in the UK are quite different from anything found in India. So, can the UK variants be considered Indian?
22 May 2011 07:31 AEST
Ken
Sydney
Hainanese chicken rice
what is in a name?call it what you like, as long as it tastes good. Let's call it ' NanHai' chicken rice which means 'south sea' in Chinese.
21 May 2011 07:24 AEST
wyatt Ho
Canada
Nor Singaporean, nor Malaysian
How you can one brag about Hainan Chicken being Malaysian or Singaporean when other people like my father, not from and never been to Singapore or Malaysia but from Cambodia knows how to make it? His parents are originally from the South of China and Singaporean and Malaysian Chinese are usually from the South of China. Hainanese chicken rice may not be from Hainan, but definiely not a Singaporean or Malaysian concoction...
04 May 2011 03:42 AEST
Singaporean in Melbourne
West Footscray
Clarification on the name of the dish
Hainanese Chicken Rice is indeed a Singaporean concoction. Those old enough will recall that it was created by a Singaporean of Hainanese descent in a restaurant called Swee Kee. Hence, the name of the dish, and also why one won't find it on Hainan Island. The original Swee Kee is defunct now, although several current establishments with similar names claim to have some connection to it.
02 May 2011 12:01 AEST
Singaporeborn
lindfield
"Hainanese" Chicken
If you go to Hainan Island and asked for "Hainanese" Chiken Rice, they will just stare blankly at you, or ask "are you from Malaysia/Singapore?" They simply don't do the dish as we know it.
This dish does not come from Hainan. My friend, whoes dad runs a hotel restaurant serving one of the best of this dish, says it is purely a Malaysian/Singaporean concoction.
19 Apr 2011 02:57 AEST
J Wong
Sydney Inner West
Hainanese, not Singaporean
In a less outraged tone than Foodie's, it is true that Hainanese chicken rice originated from the island Hainan in south China. It has been adapted into everyday food in Singapore since the early days of Chinese settlement. I've never heard of it being served with kecap manis, which is Indonesian, but with dark soy sauce (thicker consistency than normal soy sauce) instead.
14 Apr 2011 12:34 AEST
Foodie
Sydney
Wrong Nationality!
HAINAN-ese Chicken is SINGAPOREAN? Use your logic people!! Since when is say, American casserole Australian Cusine? Hainanese chicken is Hainanese. Hai Nan is a place in China!! Singapore is merely an Asian version of Australia- multicultural. Curry Chicken is not Australian cusine, it just happens to be available here. Similarly, Hainanese chicken is not SIngaporean cusine, it is just available there!
10 Apr 2011 12:30 AEST
Lynn
Melbourne
Take Two!
Hey Terry K Offord, I believe Phil asked for 'a different version of the sauce, perhaps from a different region' so I provided my mum's version. Also, I have grown up with my Mum's Vietnamese/Chinese cooking and we add fish sauce to everything! :)
Nonetheless, today I am attempting this recipe for the second time! Hope it turns out as good as the first time!
09 Apr 2011 11:33 AEST
Chin Kheen Peng
Tanjong Katong
Genuine Singaporean
Are you sure she is Singaporean? No Singlish ler..;p
31 Mar 2011 10:04 AEST
Billie
Sydney
to the Alans
Alan from Gladstone, we have several great places to enjoy Hainanese chicken rice in Sydney so I wouldn't like to tar all Australian Hainanese chicken rice makers with the same brush!
Alan from Donvale, maybe the 'disagrees' will make you want to try again. Did you accidently measure something wrong? Sweet chilli sauce, a thai condiment, just isn't right for this dish. It needs the pungency of garlic and ginger. I grew up with Cantonese ginger/spirng onion for chicken so had to get used to it
24 Mar 2011 03:21 AEST
Terry K Offord
Vermont
Variety of Hainanese Chicken Rice
Lived in S'pore 1956 to 1973, I always ate at Fatty Low's Chicken Rice Shop and the above recipe goes someway to being recognisable as a Singaporean recipe. I didn't ever see the Onions/Ginger being fried in hot oil, rather a judicious mix of Spring Onions/chopped ginger/smashed garlic (don't use a knife to cut the garlic, it tends to make it bitter) a little oil (Peanut is OK) and salt, the taste is a personal thing and I would certainly not eat it if it had Fish Sauce added (not Hainanese)
15 Mar 2011 12:28 AEST
rembrant
Everton Park
Pandan Leaves
Thanks ST
I was unaware of an ASIAN Market in Mary Street
I'm on My way
12 Mar 2011 12:49 AEST
ST
Brisbane
Pandan leaves in Brisbane
You can get the frozen once from the Asian Market along Mary Street.
I just got mine 15mins ago.
10 Mar 2011 05:18 AEST
rembrant
Everton Park
pandan leaves
Can anybody help please...
Where in Brisbane can I buy Pandan Leaves
Or can I buy a plant... and will it grow in the Sub-tropics
10 Jan 2011 08:32 AEST
Lynn
Melbourne
Tasty!
Phil, the sauce you are referring to does exist! My mum makes it all the time. I added chopped up spring onion to some leftover ginger sauce I had. Put this into a hot well oiled pan and added a splash of rice wine and a little more salt. Delicious!
10 Jan 2011 08:26 AEST
Lynn
Melbourne
Tasty!
I made this for dinner last night & it was a hit! I'll definitely be making it again. It did take a while, but was well worth it. I used a free range chook & it was juicy & tender. I followed the recipe, but found I had to add salt & little bit of fish sauce to flavor the soup. I also plunged the chicken into icy water as recommended by djt before rubbing with soy. This makes the skin taunt. I served this garnished with cucumber slices, tomato quarters & fresh coriander sprigs. Yum!
17 Nov 2010 07:10 AEST
djt
rye
hainan chicken
3 friends, hainan chicken, 2 bottles sanguine estate 07 chardonnay - fantastic lunch. By the way tummy phat your chopice of chickens is fine but the thing missing from the recipe is when you finish cooking the chicken it is usually plunged into iced water for 10 minutes before cutting up and serving
12 Nov 2010 12:27 AEST
Phil
Spring Hill
Seared Spring Onion, Ginger, Salt Sauce?
I have sometimes been served Chicken Rice with an intense sauce of chopped spring onion, ginger and salt that has been flash fried in very hot oil. It, like these sauces, is delicious. Does anyone know if it is a different version, perhaps from a different region, or just an imposter?
10 Nov 2010 11:42 AEST
Matt
Gold Coast
Not Kecap Manis
I disagree with Kecap Manis. Traditionally this is eaten with a thick, caramel dark sauce. It's similar to dark soy sauce (as opposed to the light soy sauce), but not as salty. You should be able to find it in the asian grocers, it comes in a glass bottle that's square in shape, with a round neck, and a red piece of label stuck to it, pretty much old school design.
To hainanese symphathiser: This chickn rice originated from Singapore, devised by the clever hainan migrants who settled in SG.
01 Aug 2010 02:02 AEST
Joyce
Doncaster
Chicken rice
The soy sauce she pours over the chicken looks a little bit thick to me? Do you guys know if there's something added to it? I want to try this tomorrow, looks yumm!!!
18 Jul 2010 01:52 AEST
James
north ryde
dont forget the kecap manis
There is a missing ingredient in the chili sauce - kecap manis. Absolutely crucial to the finished result. A small tin of coconut milk in the chicken rice (subsitute ml for ml with the water for cooking) makes a fabulous, of not completely traditiional, little addition.
25 Jun 2010 10:21 AEST
Oliver
Western Sydney
Uneducated tastebuds makes me sad
Alan of Donvale - let me get this straight... the chicken rice made this classic Hainanese chicken rice dish... too chickeny? Oh geez *smacks forehead*
Sorry, but I have to laugh and pity you if you'd rather serve it with plain rice, sweet chilli sauce or soy/honey/ginger sauce. Seriously mate, there's a whole big world out there outside your local westernised chinese takeout/food court. I suppose sweet and sour pork and honey chicken are your ideas of classic Chinese cuisine too? Oh dear lawd
18 May 2010 04:32 AEST
I'm not Hainanese, I just sympathise
Rozelle
Surely Hainan deserves the credit...?
This looks pretty authentic based on childhood memories of watching my Hainanese nanny prepare it. Hope I get to try it myself soon.
Alan, with all due respect -- if you don't like it, go make something else. Don't blame a traditional recipe for not complying with your individual preferences.
But I have to ask, why label it a "Singaporean" recipe when the Hainanese culture (and the practice of eating this beautiful dish) occupies so much more of the world than just a tiny island republic?
25 Apr 2010 01:26 AEST
John Hooper
Brisbane
Spring onions not shallots
Note: recipe uses spring onions (scallions), not shallots (french onions).
21 Mar 2010 07:54 AEST
tummy phat
brunswick
when do u serve this chicken?
Im just wondering if the chicken is served hot, luke warm or cold? also is free range chicken from woolworth or the butcher shop good enough? i'm hoping to cook for my in-laws for the first time :P *nervous*
08 Mar 2010 05:04 AEST
Kay
Westmead
Preparing Chicken
Does packaged chicken need to be washed or rinsed before cooking?
21 Jan 2010 06:47 AEST
Alan
Gladstone Qld
Chicken Rice
I also disagree with Alan of Donvale. I have been living and working in Singapore since Nov 2007 on a 3 week rotational basis. I absolutely love all the different varieties of all Asian food. This recipe is as close to the original that I got from a Singaporean friend as you can get. The tastes here in Australia are disappointing to say the least. The restaurants will adapt to their clientels taste. If you do not like the original you will not like this.
16 Jan 2010 02:56 AEST
AS350
Kelmscott
Chicken Rice
I also disagree with Alan as he makes the same mistake as all the fast food wannabes that try to make chicken rice as the dish should never be served up with plain rice, the name of the dish says it all. It should always be made with rice cooked with stock and a little bit of chicken fat. There will be some variations recipe but the basics of a true Hainanese Chicken Rice should always remain the same, anyone that serves it up with plain rice is just dishing out chicken and rice.
28 Sep 2009 07:34 AEST
Alaine
Camperdown
Fab
I agree Sharna! If you are used to Asian flavours and love them, this is fantastic; it is really lovely, with a great depth of flavour and we will be making it again! I agree Kecap Manis is the way to go....I think that is actually what is used in the clip!
27 Sep 2009 08:48 AEST
Sharna
Sinnamon Park
Deliciously Close
Alan - you obviously havent got any clue on the true tastes of Singaporean dishes and especially the complexity of Hainanese Chicken Rice.
My friend is from Singapore and has made this dish on numerous occasions, and I have even gone to Sing and have tried it first hand from the many hawker stalls there.
Whilst this recipe isnt perfect but its close to it....for me it needs a tad more garlic...and its missing the kecap manis sauce that accompanies this dish,
01 Jun 2009 11:17 AEST
Alan
Donvale
I won't be backing up ...
The chicken itself was easy and good ... except for the cutting up!
But the big disappointments were the chilli and ginger sauces. AWFUL. Way too strong and absolutely unsubtle. And the chicken rice made it all too much chicken.
If I did this again I would use chicken pieces, plain steamed rice and accompany it with a sweet chilli sauce and a soy/ginger/honey sauce.
19 Apr 2009 12:47 AEST
dwb
braidwood
Sublime
This is just sssoooo delicious, moist and delicate, its become an instant favourite with everyone who has tried it......and so easy...highly recommended to everybody ...love it
07 Nov 2008 08:39 AEST
Carmen Collet
Edgewater
Fantastic!
This is absolutley delicious! I am making it for the 2nd time and it is a bit of work the first time around but well and truly worth it!
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