SECRET REVEALED! Yummy Hainanese Chicken Rice 海南鸡饭 SUPER EASY RECIPE
Hainanese chicken rice was adapted from early Chinese immigrants from the province of Hainan of southern China. Although this dish can be commonly found in Malaysia and Singapore, this dish is considered as one of the national dishes of Singapore. In Thailand, this dish is known as Khao Man Gai.
I believe if you were to ask any Singaporeans which dishes must you try in Singapore, Hainanese chicken rice is bound to be one of them. In fact, it is also listed at #45 on the World’s 50 most delicious foods compiled by CNN in 2011. In Singapore, Hainanese chicken rice is served everywhere from school canteens, hawker stalls to major restaurants. There are also Hainanese chicken rice stalls that have established franchise or branch outlets, and these include Loy Kee, Five Star Hainanese Chicken Rice, Boon Tong Kee. Although chicken rice is generally common, you can rarely find a stall in Singapore selling chicken rice balls. I figured it’s because more labour is required to shape the ball which reduces their productivity. Yes you’re right, everything in Singapore is about chop-chop-chop – faster-faster!
If you like to see how we made this yummy dish, please click here to view our step-by-step video. Otherwise, please scroll down to see our list of ingredients used.
If you want to make chicken rice chilli, here’s our step-by-step video with the complete recipe
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
Poaching the chicken
– 2 whole chicken (about 1.4kg per chicken. Clean the exterior of the chicken with salt and remove any presence of blood inside the body of the chicken. Wash clean before use.)
– 2 stalks of spring onion
– 6 slices young ginger
– 3 pieces of chicken stock cube (without MSG)
Making the chicken rice
– 700g Thai jasmine rice
– 120g of glutinous rice (soaked overnight)
– 30g of butter
– 2 bulbs of garlic – halved
– 60g of young ginger
– 7 – 8 pandan leaves
– 5 cups of chicken stock (from poaching of the chicken)
Seasoning liquid (to be poured over the poached cut chicken – please add sufficient to flavour up the chicken but not too much because it may be too salty)
– 1.5 cups of chicken stock
– 1 teaspoon of sugar
– 2 tablespoons of sesame oil
– 2 tablespoons of light soya sauce