One-Pot Hainanese Chicken Rice

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.

ShareSave

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

1

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

2

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

3

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

4

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

5

Add chicken skin side down and submerge in the liquid.

6

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

7

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

8

Serve chicken rice with cucumber and chilli sauce.

Category

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

1

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

2

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

3

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

4

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

5

Add chicken skin side down and submerge in the liquid.

6

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

7

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

8

Serve chicken rice with cucumber and chilli sauce.

One-Pot Hainanese Chicken Rice

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.