Hainanese chicken rice, chilli sauce, spring onion and ginger dip Recipe

One of Singapore's adopted national dishes. Gently poached Chicken, served together with rice and clear soup, all flavoured from the cooking broth of the chicken.

  • Preparation
  • Cooking time
  • Rest time
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Pour people
  • For the meat
  • Sesame oil : 30 ml
  • Spring onion(s) : 4 whole
  • Fresh ginger : 50 g
  • Coarse salt : 20 g
  • Free range chicken : 1 whole
  • Fresh coriander : 0.5 bunch
  • Sherry : 20 ml
  • Light soy sauce : 30 cl
  • For the garnish(es)
  • Frying oil : 30 ml
  • Chicken stock : 1 L
  • Sesame oil : 20 ml
  • Fresh ginger : 40 g
  • Garlic clove(s) : 3 whole
  • Jasmine rice : 300 g
  • For the sauce
  • Fresh ginger : 30 g
  • Chicken stock : 20 ml
  • Lime(s) : 3 whole
  • Garlic clove(s) : 4 whole
  • Dried red chilli(s) : 1 Tsp
  • Red chilli(s) : 5 whole
  • For the sauce
  • Fresh ginger : 50 g
  • Groundnut oil : 30 ml
  • Spring onion(s) : 8 whole
  • Chicken stock : 30 ml
  • Soy sauce : 10 ml



    Rub salt all over skin of chicken, to remove any impurities and tighten the skin. Rinse lightly with water and pat dry with paper towel.

    Cut off coriander roots, pick leaves and reserve for later.
    Roughly bash ginger and spring onion. Rub sesame oil inside and outside of chicken and fill cavity with the coriander roots, ginger and spring onion.

    Place chicken breast side down into a pan. Fill pan with just enough water to cover the chicken, add rice wine, soy sauce, salt and bring to boil.
    Allow to simmer gently until chicken is cooked through, when piercing in-between the leg and thigh, the juices should run clear.

    Carefully pick up chicken and plunge into ice cold water to allow to cool. This will tighten the skin.


    Whilst the chicken is cooling.

    Wash Rice and soak in water for 10- 15 mins, then drain.

    Grate ginger, garlic and sweat with oil until translucent. Add drained rice and stir to gently mix.
    Cover rice with chicken broth in ratio 1:1 with rice.

    Cover and bring to boil over medium heat.
    Allow to simmer until all liquid has been absorbed, then pour over sesame oil, allow rice to stand and steam until needed.


    Peel ginger and garlic, roughly chop.

    Deseed large chillis and roughly chop.
    Squeeze lime juice.

    Place birdeye chilli and remaining ingredients into mixer and blend into a paste. Add some of the chicken broth to loosen to your liking.

  • ETAPE 4

    Peel ginger and chop into small dice, Finely slice spring onions both white and green parts.

    Heat one pan with moderate heat and leave until needed

    In another pan heat the a drop oil in pan and add the ginger, fry until the aromas are released and the ginger softens, add in the spring onions and add in the stock to moisten.

    In the heated pan pour in the remaining oil, it will imediately start to smoke. Remove and pour straight over the ginger and spring onion mix. Its will sizzle and infuse flavours.

    Stir in the soya to finish.

Chef's tip

«Traditionally the chicken is eaten at room temperature and the rice and soup are served hot. If you want the chicken hot, place cut chicken with a ladle of broth in a moderate oven for 10 - 15 mins before eating-»

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