The Authentic Singapore’s Dish, Hainanese Chicken Rice

Hainanese Chicken Rice- Karth Food Factory

Do you like trying different types of rice like pulao, fried rice, meethe chawal, biryani and risotto? If you are bored with these dishes then you should try the Hainanese chicken rice. It is a national dish of Singapore and a culinary staple in Malaysia.

The Hainanese chicken rice was originated from Hainan, China and was adopted by early Chinese immigrants. In Singapore, this dish was created by an immigrant, who was trying to enhance the flavour of the chicken. This rice dish was popularised in Singapore in the year 1950 by Moh Lee Twee. Hainanese chicken rice is prepared with chicken, rice, local herbs, spices and vegetable.

Hainanese Chicken Rice- Karth Food Factory
Via: Google

So, let’s make this authentic dish at home with the Hainanese chicken rice recipe.

Per serving contains 434 kcal

  • Carbohydrates: 80g
  • Protein: 9g
  • Fat: 9g
Prepare time: 15 min
Cook: 1 hr 10 min
Ready in: 1 hr 25 min


Stock- Karth Food Factory
Via: Envato
  • 1 large whole chicken, at room temperature
  • 5 cm fresh ginger, unpeeled
  • 2 tsp salt
  • 1/2 tsp monosodium glutamate or 1 tsp chicken stock powder
  • 1 tbsp sesame oil
  • coriander to serve
  • sliced cucumber, to serve

For Ginger & spring onion oil

  • 2 tbsp fresh grated ginger
  • 1/2 tsp salt flakes
  • 4 spring onions, thinly sliced, green tops reserved
  • 1/4 cup peanut oil

Chicken Rice

  • 3 1/3 cups jasmine rice
  • 1/4 cup vegetable oil
  • 4 garlic cloves
  • 2 shallots, roughly sliced
  • 2-3 pandan leaves


  • 1 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 1 cup chicken stock from poaching chicken

Chilli Sauce for chicken

  • 4-6 red bird’s eye chillies
  • 6 thick slices of peeled fresh ginger
  • 6 garlic cloves
  • 2 tsp sugar
  • 1/2 tsp salt
  • 1/2-1 cup chicken stock
  • 2 tbsp calamansi lime juice
  • 2 tbsp rendered chicken fat


Chilli Sauce- Karth Food Factory
Via: Envato

For Ginger & spring onion oil

  1. In a heatproof mortar, add Ginger, spring onion, and oil. Crush it with the pestle.
  2. Then add onion and pound lightly to combine.
  3. Now in a pan, heat peanut oil until it is smoking and pour this heated oil over the ginger mixture. Stir, remove and keep it aside for further use.

For Chicken

  1. In a saucepan, add 4 litres of water, tops of the spring onion, spring onion oil, salt, MSG or chicken stock powder.
  2. Meanwhile, pound the unpeeled chicken in a mortar and pestle and add this mixture into the stock and let it boil on high flame.
  3. Now reduce the flame to low and add the chicken. Lift the chicken from the liquid in and out of the water 2-3 times to change the liquid in the chicken’s cavity.
  4. Now the water should be steaming and keep the flame low and cook the chicken for 45 minutes.
  5. After that, carefully lift the chicken by using a poultry hook and transfer it into a large bowl and add salted ice water. Let it stand for 10 minutes.
  6. Reserve the stock, and after 10 minutes, remove chicken from ice water and hang over a bowl to drain well.
  7. Now rub the chicken skin with sesame oil.

Chilli Sauce for chicken

1. In a mortar, add chilli, ginger, garlic, sugar and salt. Pound it with a pestle until it smoothens. Add the boiling stock to the mixture and mix well.

2. Now in a pan, heat chicken oil until hot and pour this heated oil over the chilli mixture. Stir, remove and keep it aside for further use.

For Chicken Rice

  1. Pound the garlic and shallots roughly with a mortar and pestle. Keep aside for further use.
  2. Now, in a bowl, add the rendered chicken oil and vegetable oil and combine well.
  3. After that, heat oil in a wok on medium flame and add garlic and ginger, saute until brown. Strain through a sieve and transfer into a bowl. Reserve the oil as well.
  4. Now, in a heavy bottom pan, add rice, 1.2 litres of reserved stock from the chicken and reserved flavoured chicken oil.
  5. Then tie the pandan leaves in a knot and add to the rice. Now cook the rice and bring it to a boil for 5 minutes.
  6. After that turn the flame low and cover the flame.
  7. Cook for 12 minutes, and after that, remove it from the flame.
  8. Let it stand for 10 minutes.

For Dressing & Serving

Rice- Karth Food Factory
Via: Envato
  1. Combine the ingredients with about 1/2 cup of the stock from the cooking chicken.
  2. Now slice and debone the chicken in Chinese style and pour the dressing over it.
  3.  After that, scatter with the coriander sprigs.
  4. Serve with sliced cucumber, tomato, sauces and rice.

The Malaysian Hainanese chicken rice is ready to serve. Relish this dish during lunch or dinner time. Bon Appetite!