Party-Sized Cooking for Dummies: Hainanese Chicken Rice

August 7, 2018

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.


  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.


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

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

6 comments in this post SHOW

6 responses to “Party-Sized Cooking for Dummies: Hainanese Chicken Rice”

  1. nazi says:

    you’re -> your

  2. Johann says:

    there’s a little easier recipe: but they used chicken thighs instead of breasts.

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

  4. says:

    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.

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