Craving a comforting, flavour-packed one-plate meal? This Hainanese Chicken Rice has it all—tender poached chicken, fragrant rice, and bold, punchy sauces. It’s one of Asia’s most beloved dishes, and you can easily recreate it at home with this simple step-by-step guide.
The Origin of Hainanese Chicken Rice
Hainanese Chicken Rice originates from Hainan, a southern province in China, but it’s best known today as a national dish of Singapore. Over time, this humble dish spread across Southeast Asia—especially in Malaysia and Thailand—adapting to local tastes while staying true to its roots: poached chicken served with savoury rice and an array of irresistible dipping sauces.
What Does It Taste Like?
This dish may look simple, but the flavour depth is next level. The chicken is juicy and tender. The rice is fragrant and savoury, soaked in chicken stock and aromatics. Then come the sauces—bright, gingery, spicy, and slightly sweet. Each bite is a balance of warmth, richness, and freshness.
Cooking Tips of This Recipe
- Don’t skip the ice bath for the chicken—it gives that silky texture everyone loves.
- Save your poaching broth! It flavours both the rice and the dipping sauces.
- Use jasmine rice for the perfect texture and aroma. (Note: I use a rice-to-water ratio of 1 part rice to 1.25 parts liquid for best results.)
- The three essential sauces—ginger & spring onion, chilli, and sweet soy sauce—are what make this dish shine.
Galangal and Pandan Leaves – What They Are & Easy Substitutes
Galangal and pandan leaves are two essential aromatics in Hainanese Chicken Rice, each bringing unique layers of flavour to the dish.
Galangal may look similar to ginger, but its taste is sharper, more citrusy, and slightly peppery. It’s widely used in Southeast Asian cooking to add depth and complexity, especially in broths. In London, you can find fresh galangal at some Asian supermarkets. If it’s not available, galangal paste (often found online) works well, or you can substitute with a small piece of ginger plus a splash of lime juice to replicate the flavour profile.
Pandan leaves, also called screwpine leaves, give the rice a subtly sweet, grassy aroma. While fresh pandan can be hard to find in the UK, frozen pandan leaves are a great alternative and are commonly stocked in Asian grocery stores. If pandan isn’t accessible, a few lime leaves or even a tiny dash of vanilla essence can help add a gentle aromatic note—though not quite the same, they still enhance the dish nicely.
Why You Should Try Making It
Because once you do, you’ll realise this takeout favourite is surprisingly achievable in your own kitchen. Plus, it’s lighter than fried dishes, high in protein, and incredibly satisfying. Whether you’re a fan of Asian cuisine or just want to impress with a new go-to recipe, this one’s a must!
Don’t forget to pin or bookmark this recipe so you can come back to it again—and if you try it, tag me on Instagram so I can see your creation!
Hainanese Chicken Rice
Ingredients
FOR THE CHICKEN & STOCK
- 3 pcs chicken thighs (about 580g)
- 3 g lemongrass
- A few pieces of Lime leaves (or pandan leaves if you have)
- 5 slices of ginger
- A pinch of sea salt
- 3 tbsp Shaoxing wine
- 2 tsp dashi powder
- 3 tbsp chopped spring onion
- 1 tbsp Turmeric powder
- 1 tsp Galangal paste
- 1200 ml water
- Sliced cucumbers (optional, for serving)
FOR GINGER & SPRING ONION SAUCE
- 2 tbsp finely chopped ginger
- 3 tbsp finely chopped spring onion
- Salt for seasoning
- 5 tbsp hot oil
FOR CHILLI SAUCE
- 1 tbsp finely chopped chilli
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp fresh lime juice
- 1 tbsp chicken stock with oil layer (from poaching chicken)
FOR SWEET SOY SAUCE
- 1 tbsp vegetable oil
- 1 tbsp dark soy sauce
- 1 tbsp chicken stock (from poaching chicken)
- 1 tsp sugar
Instructions
- Fill a large pot with water and add spring onions, lemongrass, lime leaves, ginger slices, salt, galangal paste, dashi powder, turmeric powder, and Shaoxing wine.Stir to combine and bring to a boil over medium-high heat.
- Once boiling, gently submerge the chicken thighs into the water, lifting them in and out a few times. Once the water starts bubbling, cover with a lid and simmer on the lowest heat for 8-10 minutes. Turn off the heat and let it sit covered for 30 minutes.
- After 30 minutes, transfer the cooked chicken thighs to an ice bath for 10 minutes to halt the cooking process and give the skin its desired texture. Reserve the poaching liquid (chicken stock) for later use. *To check for doneness, insert a toothpick into the thickest part of the drumstick, if the juices run clear, it's cooked through.
- Remove the chicken from the ice bath and drain well. Use a sharp knife to debone the chicken thighs.
- In a rice cooker, combine jasmine rice with the reserved chicken stock (maintaininga ratio of 1 part rice to 1.25 parts liquid) and cook according to the rice cooker's instructions.
- While the rice is cooking, prepare the dipping sauces.
- Once the rice is ready, serve the sliced chicken alongside the cooked rice,accompanied by cucumbers (optional) and prepared dipping sauces. Enjoy your Hainan Chicken!
GINGER & SPRING ONION SAUCE
- Combine the finely chopped ginger and spring onion in a heatproof dish.
- Heat the oil in a small pan until hot.
- Pour the hot oil over the ginger and spring onion mixture, season salt and stir well to combine.
CHILLI SAUCE
- Simply combine the chilli sauce ingredients and mix thoroughly.
SWEET SOY SAUCE
- Heat oil in a small pan over medium heat, add dark soy sauce, chicken stock, and sugar.
- Stir until combined.
Video
Notes
