Directions

To Make the Chicken

1. 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.
2. Next, wash the chicken, drain well, and stuff ginger and scallion into the chicken’s cavity.
3. Submerge the whole chicken in the stockpot, breast side down. Bring to a full boil and then lower the heat to a gentle simmer, lid on, for 10 minutes only.
4. After 10 minutes, turn the heat off, and let the chicken remain in the pot of water for 40 minutes with the lid on.
5. After 40 minutes, remove the chicken and place gently into the bowl of water with ice for 10 mins. Retain 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, garlic and ginger until fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to the rice cooker.
2. Add in chicken broth stock, pandan leaves and salt into rice mixture. Mix well and press ”cook”. When rice is cook. Fluff rice with a ladle.

To Make Chicken Rice Soy Sauce

1. In a small bowl, mix all ‘Chicken Rice Soy Sauce’ ingredients together.

To Make Chicken Rice Chilli Sauce

1. In a small bowl, mix all ‘Chicken Rice Chilli Sauce’ ingredients together.

To Serve

1. Place a bowl of rice on a plate and line the serving plate with cucumber slices.
2. Arrange chicken pieces on top of the rice, and pour the prepared Chicken Rice Soy Sauce over. Garnish with coriander leaves.
3. Serve alongside the side soup* and chicken rice chili sauce. 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.