Singaporean Cuisine

Hainanese chicken rice

Cuisine: Singaporean Created by Tiffany Wong

A classic Singaporean dish of delicately poached chicken infused with ginger with rice cooked in chicken stock served with and fresh ginger, chilli and kecap manis sauces.

Ingredients

Chicken
1 very fresh chicken (preferably free range)
1 tbsp Chinese rice wine
1 tbsp light soy sauce
6 slices fresh ginger
1 clove garlic, slightly bruised
2 shallots, chopped in a few pieces
1 tsp sesame oil
1 tbsp light soy sauce
½ tsp salt

Chicken Stock
Chicken bones, such as whole chicken carcass, or a kilo of chicken wings or legs
3 pieces of ginger
2 shallots

Chicken Rice
3 cups long grain rice
2 tbsp chicken or pork fat (this tastes great, but peanut oil can be used instead)
2-3cm ginger, grated
3-4 cloves garlic, chopped very finely or grated
1-2 tsp salt (to taste)
3 ½ cups chicken stock according to rice instructions (or more, reserved from boiled chicken)
2 pandan leaves (optional)

Chilli Sauce
10 fresh red chillies, seeds removed
1-2 cloves garlic
5cm fresh ginger
2 tsp chicken stock (from the boiled chicken)
Juice from kaffir limes to taste
Salt to taste

Ginger Sauce for Dipping
75g ginger
6 garlic cloves
½ tsp salt
2 tsp lime juice
2 tbsp chicken stock (from the boiled chicken)

Chicken Soup
Chicken stock (from the boiled chicken)
Chopped shallots or small amount of chopped cabbage

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Preparation

Bring a pot of water to the boil, the pot being large enough to fit the whole chicken. While the water is heating, rub chicken inside with rice wine and soy sauce. Roughly chop three pieces of ginger, garlic and one shallot and then blend in a food processor. Place mixture inside chicken.

When the water boils, turn heat off and place the chicken, remaining three pieces of ginger and shallot in the water. Leave the chicken to stand in the water for one hour. After the first five minutes of standing, lift up the chicken, drain the water from the stomach cavity and put chicken back in the pot. Repeat this process two or three times during the cooking period to make sure the chicken cooks inside as well as outside.

After 30 minutes, turn on the heat to bring the water back to almost boiling point, then turn heat off. The chicken, never being allowed to boil, will be very tender and juicy. At the end of the hour, remove chicken and rub with remaining soy sauce combined with sesame oil and salt, and then cut into bite-sized pieces.

For chicken stock, add extra chicken bones or pieces, three slices of ginger and two shallots to the water in which the chicken was cooked. Boil for one to two hours until stock has a strong chicken flavour. Discard chicken bones/pieces and strain the stock through a muslin cloth.

For chicken rice, wash the rice and drain well (the more water in the rice, the less chicken flavour! Some recommend drying the rice in a tea towel). In a wok, fry chicken fat until oil is released and then add the ginger and garlic and fry well.

Remove from heat and discard the chicken fat and skin. Add the rice and salt and stir fry briskly for about 1-2 minutes. Transfer rice into an electric rice cooker or pot. Add in chicken stock and pandan leaves. Follow normal instructions for cooking rice.

For chilli sauce, roughly chop chillies, garlic and ginger and then blend in a food processor. Add chicken stock, lime juice and salt to taste. Will keep in covered container in the refrigerator for a few days, but is best served fresh.

For ginger sauce, roughly chop ginger and garlic and then blend in a food processor. Add chicken stock, lime juice and salt to taste.

For chicken soup, ladle a small amount of hot strained stock into serving bowls. Add finely chopped shallot. If serving with cabbage, you will need to cook the cabbage in the stock for a short while before serving.

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 Cafe	Girrawheen
10.	Raffles Room at Steventon Lodge	Tea Tree Gully

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

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

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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