Hainanese Chicken Rice

Hainanese Chicken Rice
5 Servings
Recipe Description

Want to learn the secret to achieve a soft, fragrant, juicy and delicious chicken like a restaurant? Try this simple and easy Hainanese Chicken Rice recipe to learn the tricks. Serve with our stir-fried ginger sauce, simply delicious!


Ingredients: Chicken Rice

500 g Rice, soaked for 20 minutes and strained
2 tbsp Butter
5 cloves Garlic, chopped
1 inch Ginger, sliced 
1 stalk Cinnamon
1 pcs Star Anise
2 Cardamom Pods
2 strings Pandan Leaf, tie into a knot
600 ml Water 
1 tbsp TUMIX® Chicken Stock

Ingredients:  Hainanese Chicken

3 pcs Whole Chicken Leg, cleaned and drained
2 litre Water
2 inches Ginger
3 cloves Garlic
½ no Yellow Onion
3 strings Spring Onion, tie into a knot
2 strings Coriander Leaf, tie into a knot
1 tbsp TUMIX® Chicken Stock
2 tbsp Sesame Oil

Ingredients:  Soy Sauce

4 tbsp Hot Chicken Broth
4 tbsp Soy Sauce
2 tbsp Sesame Oil
2 tbsp Sugar

Ingredients:  Chili Sauce

7 stalks Red Chili, removed seed
½ inch Ginger
150 ml Water
1 tbsp Chili Sauce
1 tbsp Tomato Sauce
1 tsp Vinegar
½ tsp Salt
1 tsp Sugar

Ingredients:  Stir-fried Ginger

¼ cup Cooking Oil
250 g Ginger, grinded
3 strings Spring Onion 
½ tbsp Oyster Sauce
1/8 tsp Sesame Oil
1/8 tsp Salt


½ stalk Cucumber, sliced
2 strings Spring Onions, chopped

Method: Chicken Rice

  1. Melt the butter on pan, stir-fry garlic, ginger, cinnamon, star anise and cardamom pods until fragrant.
  2. Add in soaked rice with pandan leaves. Mix well and transfer to rice cooker.
  3. Pour in water and TUMIX® Chicken Stock and mix well. Turn on the rice cooker.
  4. Serve with sliced Hainanese chicken and sauces.

Method: Hainanese Chicken

  1. Put all ingredients in a pot except for TUMIX® Chicken Stock and sesame oil. Bring to boil.
  2. Turn to low heat, add in TUMIX® Chicken Stock. Let it continue cook for 8 minutes.
  3. Turn of the heat, close the lid and set aside for 45 minutes.
  4. Poke the chicken with chopstick, if no blood comes out, it means that the chicken is fully cooked. Take out the chicken and soak in a bowl of cold water for 5 minutes. 
  5. Transfer to a serving plate and brush on sesame oil.
  6. Ready to serve with chicken rice and sauces.

Method:  Soy Sauce

  1. Pour all the sauce ingredients into a pan and bring it to a boil.

Method:  Chili Sauce

  1. Grind all the sauce ingredients using blender and pour into a pan, bring it to a boil.

Method:  Stir-fried Ginger

  1. Heat up oil in a pan and stir-fry ginger until fragrant and browned.
  2. Add in spring onion, oyster sauce, sesame oil and salt. Stir well. 
Product Used
Product Used for the Recipe
TUMIX® Chicken Stock Recipes
TUMIX® Chicken Stock Recipes
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