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Photo of Hainanese chicken rice by WW

Hainanese chicken rice

Total Time
2 hr 15 min
25 min
1 hr 50 min
Poaching the chicken in a broth of stock, water and wine not only gives the meat a great flavour but also ensure your meat won’t dry out.


Salt reduced chicken stock

2 cup(s), (500ml)

Chinese rice wine

2 tbs

Fresh ginger

2 tbs, 8cm piece

Green shallot(s)

3 individual

Whole chicken

540 g, (Buy 1.2kg) fat trimmed

Sesame oil

1 tsp

Brown sugar

½ tsp

Soy sauce

¼ cup(s), (60ml)

Peanut oil

1 tbs

Chinese cabbage (wombok)

2 cup(s), finely shredded

Fresh coriander

½ cup(s), sprigs

Cooked brown rice

2 cup(s), steamed, heated

Lebanese cucumber

1 medium, halved lengthways, thinly sliced


  1. Bring 2L (8 cups) water, stock, wine and salt to the boil in a large saucepan over high heat.
  2. Meanwhile, thickly slice 5cm of the ginger. Place ginger and shallot cut into thirds into the chicken cavity.
  3. Reduce heat to low. Lower chicken, breast-side down, into saucepan to completely submerge. Simmer chicken, covered, for 40 minutes. Remove pan from heat and set aside, covered, for 1 hour (remaining chicken will continue to cook).
  4. Meanwhile, cut remaining ginger into matchsticks. Place in a heatproof bowl with sesame oil, sugar and soy sauce and stir to combine. Heat peanut oil in a small frying pan over high heat. Pour over soy mixture and stir to combine.
  5. Carefully remove chicken. Strain broth, discarding any solids. Return 2 cups of stock to pan and return to the boil. Discard remaining stock (see Cook’s Notes).
  6. Steam cabbage over a saucepan of boiling water for 2-3 minutes or until tender. Drain. Season with salt and pepper.
  7. Meanwhile, remove skin, ginger and shallot from chicken cavity. Discard. Remove breast meat from bone and separate legs from the breast. Remove leg meat from the bone. Cut chicken into pieces and place on a platter. Sprinkle with coriander. Serve with rice, cucumber, cabbage, broth and dipping sauce.


Place remaining broth in a snap-lock bag or airtight container and freeze to use in a later dish when chicken broth is required. Thaw overnightin the fridge before use.