Hainan Chicken Rice is a classic dish beloved by people in Singapore and all over Asia. It also happens to be one of the most popular recipes on our website! Served room temperature, the chicken is incredibly silky. But the rice is really the star—cooked in the broth from poaching the chicken, served with a trio of condiments—a ginger garlic sauce, a chili sauce, and a sweet dark soy sauce. It’s irresistible and you won’t believe that it came out of your own kitchen when you make it!
Get the full recipe here:
And check out our Cantonese Poached Chicken video for more guidance on cutting chicken Chinese style:
0:00 Intro
2:09 Prep the aromatics
8:03 Prep the chicken
14:18 Make the three sauces
17:33 Cook the chicken rice
20:15 The finished chicken and rice
20:38 How do I know my poached chicken is cooked?
22:32 Cutting the chicken
24:03 How to serve Hainan Chicken Rice
24:55 Taste test!
26:15 Blooper 🙂
Thanks for watching! 🙂
– Bill, Judy, Sarah, and Kaitlin ❤️👨👩👧👧
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hello! the presentation and cooking techniques are fantastic – WoL never disappoints. the most important aspect is the rice and the colour on your rendition of the rice is spot on and the chicken is moist and the skin crunchy – spot on.
im actually from singapore and it looks like something straight out of the hawkers.
as for the serving, so basically out of the 3 sauces, the garlic-ginger suspension is for the chicken, the dark soy for the rice and the garlic chilli is for both. typically we would mix the dark soy and the garlic chilli into rice to their spice liking, and then dip the chicken into the garlic chilli and the ginger-garlic suspension for serving.
but ig to each his/her own for judy ahahaha!
I was well into my 20s before I learned that not everyone washes their chicken at first! I guess it's cultural and household based. No offense to people who don't, and no worries for us that do! It's just the way we learned.
Wonderful recipe. The "behind the scenes" are hilarious. The technique to "toast" the rice in fat/oil is similar to making Mexican rice. Did you wash the rice before toasting it? It seemed like it was dry when you added it to the wok
Sweet dark soy sauce is not a must actually.
Tbat's a rooster. The cook's comb on the head and the extra yellow fat is a dead giveaway. Most people don't eat rooster because it's very tough. I cooked a rooster once. I bought it at the local famre's market here in Brooklyn,NYC. It didn't look right when I opened up the package. I saw it had a cook's comb. I said, "Holy shit, I just bought a rooster". But I cleaned and cooked it anyway. That shit took almost 5 hrs to cook. LOL – Rooster's is only good for one thing, making more chickens and that's about it.
Thank you for sharing this recipe. Great job! I love your channel. I love your family. I appreciate your time and energy. I believe you because I've enjoyed a lot of these meals b/c of my great friend growing up. Nina Wong who is part of the Rainbow Chinese Restaurant family in Minneapolis, MN. I worked and served many of their customers over years and love the shows you are making and recreating. I've never been happier than with a dish made by Tammy Wong and her company. I have many pictures to prove my comment. Thank you so much for sharing nostalgia and future recipes I will make to make myself feel some wonderful nostalgia of taste.
Looks fantastic but way too much work for me. I’m cooking for one so I’ll have to pass on this but really liked the video and your instructions, which were detailed and precise as usual. Of course if I was invited over to taste this, I would be on my way asap. 😁❤️
If anything your choice of background jazz is a tasty as your recipes.
Well, the head of the house is also a good pedagogue with a litter help from my sansei jajaja. BUT. it is to complicate for me. THANKS.