Hainanese Style Chicken Recipe

Hainanese Style Chicken Recipe

Ingredients :

1.25 kg (2.5 lb) chicken

4 spring onions, minced

2.5 cm (1 inch) piece fresh ginger, minced

2 tsp Chinese rice wine

3 tsp salt

2 tbsp vegetable oil

375g (3/4 lb) rice

8 cups light chicken stock

250g (1/2 lb) Chinese vegetables (cabbage or spring greens)


soya sauce


Sauce -

2 tbsp vegetable oil

2 spring onions, finely shredded

5cm (2 inch) piece fresh ginger, finely shredded

Method :

Clean chicken wipe dry. Mix onions and ginger with wine and salt. Rub outside and cavity of chicken with the seasonings and allow to stand for 1 hour. Place chicken in a covered dish over a steamer and steam on a high heat for 35-40 minutes. Allow to cool slightly, then remove and chop into bite-sized pieces. Arrange on a plate and set aside.

Wash rice well then drain thoroughly. Heat 3 tbsp oil and fry rice for 5 minutes, stirring to coat each grain with oil. Pour in cold water to cover rice by 4cm (1.5 inches). Cover the pan, bring to the boil, then turn heat down to lowest point and cook until rice is tender and liquid completely absorbed.

Bring chicken stock to the boil, add washed vegetables and simmer for 1 minute. Lift out and drain. Season soup to taste with salt and soya sauce. Mix together sauce ingredients and spoon into tiny dishes.

Serve the chicken warm or cold with rice, the hot stock as a soup, the vegetables and the sauce.

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