How to Make Hainanese Chicken Rice | A Simple Recipe

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[elaminmochichi]

I'm Hainanese and this is the correct way to make Hainanese chicken, just like we do it here. Thumbs up!

[CynthaTauwnaar]

I made this dish and could not stop eating. I recommended it to all my friends who appreciate honest and pure food. Thank you so much for sharing this.

[Belle]

I've made this recipe about six times so far in the last couple of months and it turns out WONDERFUL every time! Only thing different I do is add a little soy sauce to chopped green onion and sesame seed oil and mix that with the chicken after it's cooked and cut into pieces. Thank you for this video, Angel!

[baqikenny]

Hainanese native here, I like your style, time-saving for a busy household and also looks appetizing, just like what my mom sometimes make at home.
I understand that some people are into the traditional style, but there are multiple traditional styles adapted into different regions of south-east Asia for years already, even though the name says its birth place, but even within Hainan island, you can find various styles across east to west sides. Though the most famous style would consider being from the Wenchang City (my hometown) which is probably the one brought to Malaysia and Singapore and other SE Asian countries by Wenchang immigrants during really early days, but I still encourage people to respect each other as well as the difference in taste acceptance for various regions, because acceptance probably means a lot to the local customs for the people in different areas.

[KaliNg]

Hi Angel, to make the chicken more fragrant, you may want to stuff the chicken cavity with the aromatics instead: 2 whole stalks of spring onion (bend it and stuff into the cavity, don't chop it), ginger slices, garlic (unpeeled, bruised). For the rice, you can snip off the excess fat from the chicken, and use it to sautee shallots and stir fry the washed rice for a while before putting it into the rice cooker. this will make it more fragrant with the chicken oil coated on the grains.

[xxsimleyfacexx]

i love your recipes ! I am from Hainan, and my grandma makes this all the time, it's one of my fav dishes! Tip: my grandma usually fry the rice in a heated pan with a little bit of oil prior to cooking it the rice cooker, it really helps bring out the aroma of the rice!

[jiteshwatwani]

I've made this some 10 times and it's been a hit each time. Thank you Angel. I don't care where its from, it's hainanese Chicken rice for me and I love it.

[perseuswong]

It must drive the native Hainanese crazy that the world thinks the dish is authentic Hainan but I'm not complaining. I LOVE the Singapore version of this and your very easy to follow recipe. Thanks!

[chillpalz]

I like that you simplify it. Great. Not like other recipes with a hundred steps and a hundred ingredients. anyway, just 1 thing missing to make this a complete wholesome meal. The cucumbers. You forgot that. I will go berserk if my chicken rice i eat outside does not come with cucumbers. hehe. cheers.

[Vancelvany]

This is great, really home made :) Although there are some slight variations, for instance, some use an additional set of onions when boiling and the recipe I was taught was to give the chicken an ice bath or splurge in cold running water after boiling before cutting and serving. (Garnished of course with green onions and complimentary soy sauce)

PS:The rice can also be cooked with the chicken broth from the boiled chicken instead for some home cooking efficiency and guaranteed flavor :)

[momon]

I love Hainanese chicken rice. Well, before I didn't really like it but not hate it too, but since my recent trip to Malaysia, there I decided to eat chicken rice because I'm not sure what to eat besides that, and that chicken rice really left me a mark. Then I tried to study and experiment the ingredients for the chicken rice and study the characteristics of the spices which being used there.
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After looking for so many recipes (around 40different recipes I guess) and from my tongue memory, here is what I got..
1. Remove excess fat from your chicken, use it later on
2. Rub your chicken with salt. Rubbing salt to your chicken will drain out moistures from the chicken. Be careful not to leave your chicken with salt for too long or it will be dried out
3. Insert salt and spices like ginger, garlic, scallion into the cavity of the chicken
4. Pour cold water into the pan and put the chicken and add coconut water(not too much remember) If you put the chicken into the already boiled water, it won't be cooked evenly. The coconut water will give you a fragrant feeling from your dish. But if you use it too much, the fragrant may overcome the other taste and make your food very a little bit oily.
5. When the water starts to boil, take your chicken and put it back so the water inside which is still colder than the outer will dissolved. Do it for a few times
6. After about 30minutes, according to your chicken, take your chicken out. You may cool it down with ice water to stop chicken to cook by its remaining heat. If your chicken is overcooked, the meat will be tougher
7. Take your chicken fat, you may stir fried it a bit with ginger and sesame oil to add more taste. I read about people sometimes also stir-fry the rice grain too, but well I haven't try this yet and tbh I'm not so sure that this will suit my personal taste too.
8. Add your previously made chicken broth (of course you may use pre-prepared chicken stock), chicken fat, more coconut water, pandan leaves, ginger, and lemongrass. Beware, adding chicken fat will result in your rice will be a little bit thicker. If you aim more fresh taste from the rice, you may skip the stir-frying process or just skip the chicken fat. You may add sesame oil too here if you didn't use the fat for the rice. If you use some chicken bone or else, you may check your rice for a few times since it may be soggy because of the bone. Check it and remove the sog.
9. Rub your chicken with sesame oil
10. Prepare the sauce of your choice. For me, a spicy and sour sauce is the best. So I chop chilli and scallion then add lime water and sesame oil. Add salt if you want. If you have time, however, you may pickle your chilli and lime/vinegar mixture. Of course you may make the other dipping saunce like chilli paste, ginger, etc.
11. Pour light soy sauce to your chicken alongside more sesame oil if you want. Don't forget to slice cucumber too.
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I like it fresh and light, so I love to add cucumber and a spicy and sour sauce. I quite avoid adding onion and shallot (I read a few recipes adding that, well that was strange maybe) bcs I think, with more shallot and onion will add more taste to the chicken and rice so the fresh, light, and simple taste were ruined. There are many alternatives to be added to the method of your cooking, sauce, etc. Do what you like.
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Anyway, enjoy. Please comment if you have suggestions about what to do, what to add, or even what to remove. I love to learn a new recipe bcs for my own perspective, I cook what I think the best taste, not the original :)

[deed]

I don't know how I came to this YouTube ...but I was rooted to her calming voice.

[fosterkerrison]

Made this for my (Singaporean) wife this weekend and it was fantastic - especially the broth! Thanks!

[fayewong]

Don't know why people would dislike this, its simple and well presented. Also a very clean kitchen which is a big plus for germaphobes! Looks so good. Thank you. :)

[triciabuenaluz]

I have been making this dish twice a month since I saw your video 4 yrs ago. My family loves it! Thanks much!

[izanbujang]

I tried your recipe. My kids love it. It simple and yet satisfied our appetittr for chicken rice. You got my thanks. Cheers.

[MarskOng]

Hi Angel, this is great, thanks for your recipe and directions for cooking Hainan's Hainanese Chicken Rice.
Just out of interest, Singapore's Hainanese Chicken Rice has different ways of preparing the rice and condiments, and thus they taste different. The difference in taste for the rice is very important and this is what truly separates the Hainan and Singapore versions. We also don't use spring onions with oil as a garnishing.

[petitmichel]

In Malaysia and Singapore, the meat is served on sliced cucumber ans sometimes sautéed bean sprouts. Also, the dipping sauce is made from ginger+red chillies+garlic. As for the oil - pardon me, but who who use OLIVE ?

[RangerX]

I just made this recipe at home. OMG...it is so simply delicious and simple to make. I thought it was hard to make. Thank you for the recipe!!! You are the best Angel!!!

I used brown rice instead of white rice for a healthier option and it taste about the same except with a nuttier flavor added to the chicken flavor.

[SumantBarooah]

What a clean elegant way of Hainanese Chicken rice. Loved it Thank you