Name: One-Pot Hainanese Chicken Rice
Yield: 6
Ingredients: 6 Chicken drumsticks; 1 tsp Salt; 1 Medium onion; 2 cm ginger; 5 Cloves of garlic; 2 tbsp Olive oil; 500 g White rice grains; 1000 ml Chicken stock; 2 tbsp Coconut cream; 2 tsp Sesame oil; 4 Pandan leaves; 1 Cucumber; Chilli Sauce; 150 g chillies; 30 g Birds eye chilli; 2 Garlic cloves; 3 cm ginger; 1 tsp Salt; 100 ml Rice vinegar; 100 ml Calamansi or lime juice; 2 tsp Sugar; 1 tsp sesame oil

AuthorChef Devagi

Rating

Chicken Rice is a classic Singaporean hawker stall dish, but most recipes take a long time to make. Here is a faster method for this delicious favorite.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 307

% Daily Value *
Total Fat 11.5g18%
Total Carbohydrate 31.8g11%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Yields6 Servings

Total Time1 hr

6 Chicken drumsticksYou can use 3-4 chicken breasts instead

1 tsp Salt

1 Medium onionFinely chopped

2 cm gingerSliced

5 Cloves of garlic

2 tbsp Olive oil

500 g White rice grainsRinsed and drained

1000 ml Chicken stockSkimmed

2 tbsp Coconut creamIt’s ok if you don’t have this, but it helps add flavor

2 tsp Sesame oil

4 Pandan leavesWashed and tied in a knot

1 CucumberSliced

Chilli Sauce

150 g chillies

30 g Birds eye chilliOptional

2 Garlic cloves

3 cm ginger

1 tsp Salt

100 ml Rice vinegar

100 ml Calamansi or lime juice

2 tsp Sugar

1 tsp sesame oil

Rub chicken with 1 tsp of salt and set aside to marinate for 30 minutes. Then rinse and drain.

Heat olive oil and add onion, ginger, and garlic. Cool for a few minutes until aromatic.

Add rice grains and stir fry for one minute. Transfer rice to a rice cooker.

Add chicken stock, coconut cream, sesame oil, salt, and pandan leaves to rice cooker.

Add chicken skin side down and submerge in the liquid.

Turn on rice cooker. Once rice is cooked, leave the cooker in “keep warm” mode for 10 minutes if you can do so.

For chilli sauce, blend all ingredients until almost smooth. You can also use store-bought chilli sauce.

Serve chicken rice with cucumber and chilli sauce.

CategoryLunch/Dinner

Ingredients

6 Chicken drumsticksYou can use 3-4 chicken breasts instead

1 tsp Salt

1 Medium onionFinely chopped

2 cm gingerSliced

5 Cloves of garlic

2 tbsp Olive oil

500 g White rice grainsRinsed and drained

1000 ml Chicken stockSkimmed

2 tbsp Coconut creamIt’s ok if you don’t have this, but it helps add flavor

2 tsp Sesame oil

4 Pandan leavesWashed and tied in a knot

1 CucumberSliced

Chilli Sauce

150 g chillies

30 g Birds eye chilliOptional

2 Garlic cloves

3 cm ginger

1 tsp Salt

100 ml Rice vinegar

100 ml Calamansi or lime juice

2 tsp Sugar

1 tsp sesame oil

Directions

Rub chicken with 1 tsp of salt and set aside to marinate for 30 minutes. Then rinse and drain.

Heat olive oil and add onion, ginger, and garlic. Cool for a few minutes until aromatic.

Add rice grains and stir fry for one minute. Transfer rice to a rice cooker.

Add chicken stock, coconut cream, sesame oil, salt, and pandan leaves to rice cooker.

Add chicken skin side down and submerge in the liquid.

Turn on rice cooker. Once rice is cooked, leave the cooker in “keep warm” mode for 10 minutes if you can do so.

For chilli sauce, blend all ingredients until almost smooth. You can also use store-bought chilli sauce.

Serve chicken rice with cucumber and chilli sauce.

One-Pot Hainanese Chicken Rice

Ingredients Directions

Ingredients

Directions

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