Why You’ll Love this Hainanese Chicken Rice
If you’ve been searching for the ultimate comfort food that balances simplicity and complex flavors, this authentic Hainanese Chicken Rice recipe is about to become your new obsession.
Trust me, there’s something magical about tender poached chicken paired with fragrant rice cooked in chicken fat and broth.
I love how this dish transforms humble ingredients into something extraordinary.
The trio of dipping sauces—spicy chili, zesty ginger, and savory soy—lets everyone customize each bite to their preference.
And that rice? It’s practically impossible not to go back for seconds, with its rich chicken essence infused into every grain.
What Ingredients are in Hainanese Chicken Rice?
To make this iconic Singaporean dish, you’ll need a handful of everyday ingredients that work together to create layers of flavor. The magic of Hainanese Chicken Rice lies in how the chicken essence infuses everything from the poaching liquid to the rice and the dipping sauces.
While the ingredient list might look long at first glance, many items repeat across different components of the dish, making it more approachable than it appears.
Ingredients:
- 1 whole chicken
- 3 cups long grain rice
- 2 tablespoons chicken fat with skin
- Ginger (several pieces for different components)
- Garlic cloves (for multiple uses)
- Salt
- 3½ cups chicken stock (reserved from boiling the chicken)
- 2 screwpine leaves (optional, for fragrance)
- 10 fresh red chilies (for chili sauce)
- Lime juice
- Light soy sauce
- Sugar
- Sesame oil
- Garlic oil
- Fresh coriander leaves, sliced spring onions, and cucumber (for garnish)
The quality of your ingredients really matters here, especially the chicken. Try to find a free-range bird if possible—the flavor difference is noticeable in a dish where chicken is the star.
And don’t skip the chicken fat for cooking the rice, even though it might seem indulgent. That rich, savory essence is what transforms plain rice into the addictive, aromatic base that makes this dish so beloved.
If screwpine leaves aren’t available in your area, don’t worry—the rice will still be delicious without them.
How to Make this Hainanese Chicken Rice
The magic of Hainanese Chicken Rice starts with perfectly poached chicken. Begin by bringing a large pot of water to a boil, then add 1 teaspoon salt, a thumb-sized piece of smashed ginger, and 4-5 smashed garlic cloves. Lower your whole chicken into this fragrant bath and reduce the heat immediately. This gentle poaching is essential—cook the chicken slowly for about 20-25 minutes uncovered, then turn off the heat completely and let it steep for another 20-25 minutes with the lid on. The chicken continues cooking in the residual heat, resulting in that tender, silky texture we’re after.
After steeping, plunge the chicken into cold water for 5-6 minutes (this step gives the skin that distinctive gelatinous texture), then drain it to dry before cutting.
While your chicken is cooking, prepare that gloriously aromatic rice—arguably the most important component of the dish. First, wash 3 cups of long grain rice and let it dry in a colander. Heat 2 tablespoons of chicken fat with skin in a wok or pan (yes, it seems indulgent, but this fat is what makes the rice irresistible), adding 2 tablespoons of water to help render the fat.
Once the oil releases, add in your grated 2-3 cm piece of ginger and 3-4 grated garlic cloves, frying until fragrant but not burned. Remove the spent chicken skin and fat, then add your dried rice and 1-2 teaspoons of salt, stir-frying for 1-2 minutes. Transfer this mixture to your rice cooker or pot, add 3½ cups of that precious chicken broth you just created, and cook until fluffy. The screwpine leaves are optional but add a wonderful fragrance if you can find them.
The dipping sauces are what elevate this dish from good to unforgettable. For the chili sauce, simply blend 10 fresh red chilies, a 2 cm piece of ginger, 4 garlic cloves, ¼ teaspoon salt, 1 teaspoon lime juice, and 2 tablespoons of chicken stock until smooth.
The ginger sauce follows the same method: blend 75g ginger, 6 garlic cloves, ½ teaspoon salt, 1 teaspoon lime juice, and 2 tablespoons chicken stock. Finally, make the chicken sauce by combining 1 tablespoon garlic oil, 1 teaspoon sesame oil, 5 tablespoons light soya sauce, 1½ tablespoons sugar, and 3 tablespoons chicken broth, then pour this over your sliced chicken.
Serve everything with sliced cucumber, fresh coriander leaves, and spring onions for a revitalizing contrast to the rich flavors. Who knew such simple ingredients could create something so complex and satisfying?
Hainanese Chicken Rice Substitutions and Variations
While this authentic recipe delivers the traditional flavors of Hainanese Chicken Rice, you’ll be happy to know there’s plenty of room for practical adaptations when certain ingredients aren’t available.
Can’t find screwpine leaves? No problem, just skip them or substitute with a bay leaf for aromatics.
Jasmine rice works beautifully if long grain isn’t in your pantry. The chicken fat makes magic happen, but in a pinch, substitute with vegetable oil and a bit of chicken bouillon for flavor.
And those chili sauces? Feel free to adjust the heat level or use store-bought sweet chili sauce as your starting point.
What to Serve with Hainanese Chicken Rice
Although Hainanese Chicken Rice shines as a complete meal on its own, pairing it with complementary side dishes elevates the dining experience to restaurant quality.
I love serving mine with a light, invigorating cucumber salad—those cool, crisp slices provide the perfect contrast to the savory chicken and fragrant rice.
A simple clear broth soup works wonders, too. Just ladle some of that precious chicken stock you’ve already made into bowls with a few green onions floating on top.
For a truly authentic spread, try adding stir-fried baby bok choy or Chinese broccoli with oyster sauce.
Final Thoughts
Beyond the side dishes, making Hainanese Chicken Rice becomes a memorable journey that combines simplicity with remarkable flavor.
I’ve found that the secret lies in those chicken-fat infused grains and that perfectly poached bird—techniques that might seem intimidating but are actually quite approachable.
Hainanese Chicken Rice
Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Add 1 teaspoon salt, a thumb-sized piece of smashed ginger, and 4-5 smashed garlic cloves.
- Gently lower the whole chicken into the pot and immediately reduce the heat. Poach uncovered for 20-25 minutes.
- Turn off the heat, cover the pot, and let the chicken steep for another 20-25 minutes to continue cooking in the residual heat.
- Remove the chicken and plunge it into cold water for 5-6 minutes to achieve the distinctive gelatinous skin texture. Drain and set aside to dry before cutting.
- Reserve 3½ cups of the poaching liquid to use as chicken stock for the rice and sauces.
- For the rice, wash 3 cups of long grain rice and drain in a colander until dry.
- Heat 2 tablespoons of chicken fat with skin in a wok or pan. Add 2 tablespoons of water to help render the fat.
- Once the oil releases, add 2-3 cm of grated ginger and 3-4 grated garlic cloves. Fry until fragrant but not burned.
- Remove the spent chicken skin and fat pieces. Add the dried rice and 1-2 teaspoons of salt, stir-frying for 1-2 minutes.
- Transfer the rice mixture to a rice cooker or pot. Add 3½ cups of reserved chicken broth and screwpine leaves if using. Cook until the rice is fluffy.
- For the chili sauce, blend 10 fresh red chilies, a 2 cm piece of ginger, 4 garlic cloves, ¼ teaspoon salt, 1 teaspoon lime juice, and 2 tablespoons of chicken stock until smooth.
- For the ginger sauce, blend 75g ginger, 6 garlic cloves, ½ teaspoon salt, 1 teaspoon lime juice, and 2 tablespoons chicken stock until smooth.
- For the chicken sauce, combine 1 tablespoon garlic oil, 1 teaspoon sesame oil, 5 tablespoons light soy sauce, 1½ tablespoons sugar, and 3 tablespoons chicken broth. Mix well.
- Slice the chicken into serving pieces and drizzle with the chicken sauce.
- Serve the chicken with the fragrant rice, all three dipping sauces, sliced cucumber, fresh coriander leaves, and spring onions.
