Hainanese chicken rice recipe


  • Yield: 4 Servings
  • Preparation Time: 1 Hour
  • Cooking Time: 45 Minutes


The Chicken and The Rice
  • 1 whole chicken
  • 2 Cilantro (coriander) roots (if you can’t find roots you can use cilantro stems)
  • 4 cloves garlic
  • Half an onion
  • ½ tsp white peppercorns
  • 2 slices ginger
  • 1-2 tablespoons salt
  • 2 cups Jasmine rice
  • 2 2/3 - 3 cups chicken stock (from cooking chicken)
  • 2-3 tablespoons chicken fat
  • 2 tablespoons chopped garlic
Dipping Sauce 1: Nam Jim Tao Jiew
  • 1-inch knob ginger, finely chopped
  • 2 chilies
  • 3 tablespoons Tao Jiew (preserved soy bean dip)
  • 1 tablespoon Sugar
  • 2 tablespoon See Ew Dum (Thai dark soy sauce)
  • 1 tablespoon soy sauce
  • 1 tsp vinegar
Dipping Sauce 2: Nam Jim Hai Lam
  • 2 tablespoons ginger
  • 2 cloves garlic
  • 2 Thai chilies
  • 2 tablespoons cilantro (coriander) roots
  • 2 tablespoon soy sauce
  • 2 tablespoon lime juice
How to Make It
  1. In a stock pot put the cut off chicken neck, feet and wing tips. Add cilantro roots, onions, garlic, white peppercorns and ginger and cover with water. Simmer for 20 minutes.
  2. In a pot you will use to cook your rice add the fatty parts of the chicken, set aside for later.
  3. When the stock is ready, add a tablespoon of salt and add some cold water to bring the temperature down. It should taste like a mildly salted soup, add more salt if necessary. The whole chicken should be submerged, if not, add more cold water. Now, heat the water to 165 to 170 degrees Fahrenheit, if you don’t have a thermometer at this temperature there will be steam coming off the water but absolutely no bubbles. Hold it at this temperature until the thickest part of the thigh reaches 165 degrees Fahrenheit. Start timing from when the water reaches 165 degrees Fahrenheit. A 2.5 lb (1.1 kg) chicken will take about 30 minutes, 40 – 50 minutes for a larger chicken.
  4. Once the chicken is completely cooked, remove it from the stock and leave to cool.
  5. Now is time to make the rice. On a medium heat melt the chicken fat until you have 2-3 tablespoons of fat. Be careful not to fry or burn the chicken fat, don’t use a high heat. Discard the solid pieces. Add garlic and cook unlit golden brown, then add 1 cup of rice per person to the pot (don’t forget to wash the rice first and rinse off excess water). Stir and coat the rice with fat. Add 1 1/3 cup chicken stock per 1 cup of rice. Cook and stir until the fat no longer floats to the top and the rice is thick. Then cover and cook as you normally would for rice, 10-15 minutes.
  6. To make Nam Jim Tao Jiew (dipping sauce 1) pound together chilies and ginger. Then add fermented soy bean paste, regular soy sauce, black soy sauce, sugar and vinegar.
  7. To make Nam Jim Tao Jiew (dipping sauce 1) pound together chilies and ginger. Then add fermented soy bean paste, regular soy sauce, black soy sauce, sugar and vinegar.
  8. To make Nam Jim Hai Lam (dipping sauce 2) pound together garlic, chilies, ginger and cilantro stems. Then add soy sauce and lime juice.
  9. Carve the chicken and chop it up, with a clever if you have one, into bite size pieces. Serve on top of the rice with the 2 dipping sauces on the side in small bowls or you can put the sauce straight onto the chicken but only use a small amount because it is very strong in flavor.  Serve with extra stock on the side as soup.

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