Party-Sized Cooking for Dummies: Hainanese Chicken Rice

By Mikka Wee/December 11, 2012

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If ever someone asks me to make Hainanese Chicken Rice the authentic way, I’d rather take that person out for lunch at Wee Nam Kee or Tao Yuan. My reason is that cooking Hainanese Chicken the real way demands a lot of waiting, boiling, and whatever kitchen toil that eats up a lot of time.

But guess what! We figured out a way to prepare a Hainanese Chicken Rice feast in less than an hour (really, we timed it!) by narrowing down the recipe to a few simple steps and a few simple ingredients. For the rice, we just used the powdered seasoning from the grocery. And instead of stuffing the chicken with vegetables and then boiling it afterwards, we went ahead and fried a batch of breasts. It’s a great short-cut alternative because it saves you a lot of time without skimping out on the flavor. But if you want to make some Hainanese Fried Chicken, which can take up a bit more time, that works also.

Ahhh, but the main deal here is the ginger-scallion sauce that you’ll have to make yourself! Don’t rely on those bottled ones because the freshness of this sauce is the key to bringing out the full Hainanese flavor of the dish.

This short-cut hassle-free Hainanese Chicken Rice recipe will make your guests swear that “it tastes authentic!” and of course, all you have to do is smile and say thank you and even give a little curtsy.

They don’t have to know your little secret.

Pot Luck Hainanese Chicken

Total Time: 45 minutes / Yield: 8-10 servings

Ingredients for the Hainanese Chicken Rice

  • 3 cups rice grains
  • Singlong’s instant Hainanese Rice seasoning (available in Unimart and Cash & Carry)

Ingredients for the Hainanese Chicken

  • 3-5 pcs chicken breast
  • Salt and pepper
  • Oil for pan frying

Ingredients for the Ginger-Scallion Sauce

  • 1/2 cup grated ginger
  • 1 cup chopped chives
  • 1 cup canola oil
  • 3/4 tsp iodized salt

Procedure for the Hainanese Chicken

  1. Season chicken breast with salt and pepper.
  2. Pan fry in little oil until cooked.
  3. Set aside.

Procedure for the Ginger-Scallion Sauce

  1. Squeeze out juice from the grated ginger.
  2. In a bowl, mix together ginger, spring onions, and salt.
  3. Heat oil until hot.
  4. Pour over oil onto ginger-spring onion mixture.
  5. Mix and let it cool. Store in the chiller.

Assembly

  1. Put Hainanese rice in a serving plate.
  2. Slice chicken breast and arrange on rice.
  3. Top with ginger-scallion sauce.
  4. Serve with more condiments on the side.

Note

  1. Cook Hainanese Chicken Rice as directed on the package.

Mikka Wee

Managing Editor

Mikka Wee is a happy little hobbit who loves to eat, but is allergic to exercise. Armed with a heart for travel, she likes to go on random adventures and book spontaneous flights. If she's not hunting for the next seat sale, Mikka likes to read, write in her blog, cuddle with her dog Rocket, and make sandcastles on the beach. See More.

  • nazi

    you’re -> your

    • Mikka Wee

      thanks, Nazi ;)

    • Mikka Wee

      thanks, nazi. ;)

  • Johann

    there’s a little easier recipe: http://extravirginchef.blogspot.com/2012/05/hainanese-chicken-rice-in-5.html. but they used chicken thighs instead of breasts.

  • http://www.facebook.com/jasperferrer Jasper Ferrer

    Is Hainanese Chicken the same as White Chicken you get in dimsum resaurants? the sauce seems pretty much the same as that.

  • teczcape.blogspot.com

    I made chicken rice before and agree that the “hot water bath” followed by the “ice water bath” to ensure moist juicy tender chicken takes too much time!!! This way of making chicken rice sounds worth a try :) …and love that ginger scallion sauce definitely.