Photo of Hainanese chicken rice by WW

Hainanese chicken rice

Total Time
2 hr 15 min
25 min
1 hr 50 min
This comforting dish is one of the national dishes of Singapore


Chicken stock cube(s)

1 cube(s), 500ml stock

Dry Sherry

2 tablespoon(s)


2 teaspoon(s)

Root Ginger

3 inch slice(s)

Spring Onions

3 medium, 2 cut into thirds and 1 finely sliced

Roast Chicken, Mixed Meat, Skinless

320 g

Sesame Oil

1 teaspoon(s)

Light Brown Sugar

½ teaspoon(s)

Soy Sauce

60 ml

Smooth Peanut Butter

1 tablespoon(s), heaped


200 g

Coriander, fresh

1 teaspoon(s)

Brown rice, boiled

375 g


  1. Put 2 litres of cold water, 500ml stock, sherry and salt in a large stockpot and bring to the boil over a high heat.
  2. Meanwhile, thickly slice 5cm of the ginger. Stuff the chicken cavity with the sliced ginger and thirds of spring onion.
  3. Reduce the heat to low. Add the whole chicken to the pot, breast-side down, so its completely submerged. Simmer, covered, for 40 minutes. Add the chicken fillets for the last 8 minutes of cooking time.
  4. Remove the fillets from the broth and transfer to a heatproof bowl to cool. Remove the pot from the heat and set aside, covered, for 1 hour (the chicken will continue to cook).
  5. Meanwhile, make a sauce by cutting the remaining ginger into matchsticks and putting in a heatproof bowl with the sesame oil, sugar and soy sauce. Heat the oil in a frying pan over a high heat then carefully pour into the bowl and stir to combine.
  6. Carefully lift the chicken from the pot and set aside on a large plate. Strain the broth, discarding any solids, then return 475ml of the stock to the pot and bring to a boil. Set aside the rest of the stock.
  7. Steam the Chinese cabbage in a steamer set over the boiling stock for 2-3 minutes or until tender. Drain and season to taste.
  8. Meanwhile, remove the skin from the chicken and discard the ginger and spring onion from the cavity. Carve.
  9. Arrange the steamed rice on a large serving platter, top with the chicken, cucumber, cabbage and coriander, and spoon over the sauce. Serve the broth on the side.