Directions

To Make the Chicken

1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Rub 2 tsp salt all over the chicken.
2. In a large stockpot that can fit a whole chicken, add water enough to cover the whole chicken together with pandan leaves and salt. Bring water to a rolling boil.
3. Submerge the whole chicken, breast side down. Bring to a full boil and then lower the heat to a gentle simmer, lid on, for 10 mins only.
4. After 10 minutes, turn the heat off, and let the chicken remain in the pot of water for 40 minutes, lid remains on.
5. After 40 minutes, remove the chicken and place gently into a bowl of water with ice for 10 mins. Retain the chicken stock.
6. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

To Make the Rice

1. Heat oil in wok, fry chopped shallots and garlic until fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
2. Add in chicken broth stock, pandan leaves and salt into the rice mixture. Mix well and press ”cook”. When the rice is cooked, fluff with a ladle.

To Serve

1. Line a serving plate with cucumber slices.
2. Arrange chicken pieces on top, pour in the prepared sauce and garnish with coriander leaves.
3. Serve with chicken rice, side soup* and chicken rice chilli sauce.
4. Your Hainanese chicken rice is ready!

*Tips

1. Any left over chicken broth can be served as side soup, garnish with chopped spring onions or coriander.