Recipes - Malaysian & Singaporean

Hainanese Chicken Rice Balls
Hainanese-Chicken-Ball-Rice


Hainanese Chicken Rice Balls is an iconic dish in Malaysia and it is a favourite and popular dish amongst Malaysians. Hainanese Chicken Rice Balls is known to be originated from Malacca, one of the states in Malaysia. In this UNESCO heritage site, the distinctive element of Malacca’s chicken rice is in its rice, in this case, rice balls. The chicken is cooked tender beautifully and fully infused with a delicious flavour and fragrance. The rice is tasty and is cooked with the chicken stock, chicken fat, garlic and salt. The pandan leaf leaves an aromatic fragrance into the rice. This dish is a must to be eaten with garlic chilli and ginger sauce.
Cooking Time: 30mins - 60mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean









Ingredients:

1 chicken about 1kg
5 cloves of garlic (crushed)
2cm fresh ginger (crushed)
1 stalk spring onion
1 tsp salt

For the rice:

2 cups long grain rice (washed and drained)
4 tbsp oil (preferably chicken fat)
2 cloves garlic (crushed)
1 tsp salt
2 pandan leaves (knotted)
2 ½ cups reserved chicken stock

Garlic chilli sauce:

5 red chillies (pounded)
3 cilipadi (optional) (pounded)
15g fresh young ginger (pounded)
3 cloves garlic (pounded)
¼ tsp salt
2 tbsp chicken stock
2 limes (juiced)

Ginger sauce:

40g fresh young ginger (pounded)
3 cloves garlic (pounded)
¼ tsp salt
2 tbsp chicken stock
2 tbsp sesame oil

Garnishing:

Cucumber slices
1 stalk spring onion (cut into 2cm lengths)
1 stalk Chinese coriander (cut into 2cm lengths)




Steps:
  1. To prepare the chicken: Marinate chicken inside out with salt, then stuff with spring onion, garlic and ginger. Boil water in a deep stockpot and put in the chicken (the chicken must be immersed completely in the water).
  2. Lower the heat and simmer the chicken for 10 minutes. Turn off the heat and soak chicken for 30 minutes in the stock. Ensure the stockpot cover remains intact. Remove chicken and set aside to cool. Reserve the stock for the rice.
  3. To prepare the rice: Heat oil and saute garlic until aromatic. Stir in uncooked rice and fry for about three to four minutes. Place rice in an electric rice cooker. Add stock, salt and pandan leaves. When rice is cooked and fluffy, scoop out with a ladle and roll into balls (while rice is still hot). Set aside.
  4. To make the garlic chilli sauce: Pound or blend the ingredients with salt, chicken stock and lime juice. Mix well. Serve in small saucers.
  5. To make the ginger sauce: Pound or blend the ginger sauce ingredients together and serve with the rice and chicken. Serve in small saucers.
  6. To serve the chicken: Rub a little sesame oil and light soy sauce over chicken. Cut into serving pieces and serve with cucumber slices and garnish with spring onion and Chinese coriander.

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Hainanese Chicken Rice Balls

Hainanese Chicken Rice Balls

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Hainanese Chicken Rice Balls is an iconic dish in Malaysia and it is a favourite and popular dish amongst Malaysians. Hainanese Chicken Rice Balls is known to be originated from Malacca, one of the states in Malaysia. In this UNESCO heritage site, the distinctive element of Malacca’s chicken rice is in its rice, in this case, rice balls. The chicken is cooked tender beautifully and fully infused with a delicious flavour and fragrance. The rice is tasty and is cooked with the chicken stock, chicken fat, garlic and salt. The pandan leaf leaves an aromatic fragrance into the rice. This dish is a must to be eaten with garlic chilli and ginger sauce.

Cooking Time: 30mins - 60mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method: Boil
Cuisine: Malaysian & Singaporean
Ingredients

1 chicken about 1kg
5 cloves of garlic (crushed)
2cm fresh ginger (crushed)
1 stalk spring onion
1 tsp salt

For the rice:

2 cups long grain rice (washed and drained)
4 tbsp oil (preferably chicken fat)
2 cloves garlic (crushed)
1 tsp salt
2 pandan leaves (knotted)
2 ½ cups reserved chicken stock

Garlic chilli sauce:

5 red chillies (pounded)
3 cilipadi (optional) (pounded)
15g fresh young ginger (pounded)
3 cloves garlic (pounded)
¼ tsp salt
2 tbsp chicken stock
2 limes (juiced)

Ginger sauce:

40g fresh young ginger (pounded)
3 cloves garlic (pounded)
¼ tsp salt
2 tbsp chicken stock
2 tbsp sesame oil

Garnishing:

Cucumber slices
1 stalk spring onion (cut into 2cm lengths)
1 stalk Chinese coriander (cut into 2cm lengths)

Instructions
  1. To prepare the chicken: Marinate chicken inside out with salt, then stuff with spring onion, garlic and ginger. Boil water in a deep stockpot and put in the chicken (the chicken must be immersed completely in the water).
  2. Lower the heat and simmer the chicken for 10 minutes. Turn off the heat and soak chicken for 30 minutes in the stock. Ensure the stockpot cover remains intact. Remove chicken and set aside to cool. Reserve the stock for the rice.
  3. To prepare the rice: Heat oil and saute garlic until aromatic. Stir in uncooked rice and fry for about three to four minutes. Place rice in an electric rice cooker. Add stock, salt and pandan leaves. When rice is cooked and fluffy, scoop out with a ladle and roll into balls (while rice is still hot). Set aside.
  4. To make the garlic chilli sauce: Pound or blend the ingredients with salt, chicken stock and lime juice. Mix well. Serve in small saucers.
  5. To make the ginger sauce: Pound or blend the ginger sauce ingredients together and serve with the rice and chicken. Serve in small saucers.
  6. To serve the chicken: Rub a little sesame oil and light soy sauce over chicken. Cut into serving pieces and serve with cucumber slices and garnish with spring onion and Chinese coriander.

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