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Photo of Hainanese chicken by WW

Hainanese chicken

Total Time
30 min
10 min
20 min
Try our shortcut version of a Singapore specialty starring tender poached chicken and rice


Chicken stock

2 cup(s), (500ml)

Star anise

1 individual

Ground cinnamon

1 tsp, (stick)

Soy sauce

2 tbs

Sake or Japanese rice wine

20 ml

Skinless chicken breast

540 g, (600g), fat trimmed

Peanut oil

1 tbs

Green shallot(s)

3 individual, thinly sliced

Bean sprouts

1 cup(s), (80g), trimmed

Fresh red chilli

2 whole, seeded, thinly sliced

Bok choy

1 bunch(es), (gai lan), trimmed

Cooked white rice

2 cup(s), to serve


  1. Combine stock, star anise, cinnamon, soy sauce, wine and 1 cup (250ml) boiling water in a large saucepan. Bring to the boil. Reduce heat to low and simmer for 5 minutes. Add chicken and simmer for 5 minutes. Remove from heat. Cover and set aside for 10 minutes. Remove chicken and thinly slice. Reserve stock.
  2. Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Add shallots, bean sprouts and chilli and stir-fry for 1 minute. Transfer to a bowl. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add gai lan and stir-fry for 2 minutes or until stems are tender and leaves just wilted.
  3. Meanwhile, cook rice following packet instructions. Divide rice among serving bowls. Top with gai lan, chicken and bean sprout mixture. Ladle over some stock. Serve.


If chicken breasts are very large, cut in half lengthways.