For the chicken:

  • 1 whole chicken
  • 30g ginger, cleaned and smashed
  • 5 stalks of scallion, cut into 5cm
  • 10 bowls of water, enough to cover the chicken in the pot
  • 4 pandan leaves, tie into a know
  • 2 tsp salt for seasoning
  • 10 bowls of cold water with ice cubes

For the rice:

  • 2 cups of rice, washed
  • 5 tbsp vegetable oil
  • 4 cloves finely chopped garlic
  • 4 finely chopped shallots
  • 2 cups chicken broth from steamed chicken
  • 4-6 pandan leaves, washed and tie into a knot
  • 30g ginger, cleaned and smashed

Sides: Cucumber cut into slices and a serving bowl of Yeo’s Singapore Chilli Sauce.

Optional: Tomatoes and spring onion for garnish

Hainanese Chicken Rice

Serves : 4

Preparation Time : 20mins

Cooking Time : 1hr


For the chicken:

  • Wash the chicken and pat dry. Run some salt over the chicken, you can be as generous as you as this helps to achieve a smooth skin chicken later.
  • Run some salt on the inner of the chicken and stuff ginger and scallion inside the cavity.
  • Bring the water to a boil in a pot large enough for the chicken. Add the pandan leaves and chicken.
  • Cook in boiling water for 15mins before lowering the heat to simmer till the chicken is completely cooked.
  • In a large bowl, prepare a cold bath with cold water and ice. Once the chicken is ready, submerge it into the cold bath.
  • Drain the chicken and remove the ginger and scallion. Set aside and prepare the rice.

For the chicken rice:

  • Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
  • Once transferred, add chicken broth, pandan leaves, ginger and salt into rice mixture. Let the rice cook.

Once the rice is ready, serve with Yeo’s Singapore Chilli Sauce and sliced cucumber.