Jul 102011

What makes your day?

For me, it can be the few simplest of things on Earth such as, kisses and cuddles from the boys or simply a message on the phone from a long lost friend just to say Hello. 2 months ago, on my birthday to be exact,  it came in the form of an email from Bee, inviting me to do a guest post on her very well known and established food blog, Rasa Malaysia.

Bee Yinn Low, or affectionately known as Bee is a professional recipe developer specializing in Asian recipes. Bee’s first cookbook “Easy Chinese Recipes” was just released and you can now pre-order the book from Amazon. As a professional recipe developer, Bee works with brands such as Mizkan America, WorldFoods and INSING.com just to name a few.

Hainanese Chicken Rice was one of the 2 suggestions i suggested to Bee because i’ve been meaning to post a couple of Hainanese recipes that are very dear to me for the longest of time. Fortunately, for me that is, Bee has not featured this popular dish on her blog, yet. 2 emails later, violaaaaaa….. Hainanese Chicken Rice for ya!

Apart from a bowl of kick-ass rice, i must say, the soup plays a crucial part to my meal to make my whole dining experience a satisfying one. If you haven’t noticed, i have actually used chicken stock (homemade) to poach the chicken. Firstly, it is to make the chicken tastier and secondly, for a huge bowl of unforgettable soup. Throw in a handful of fish balls or meat balls and i guarantee you will end your meal with a smiling face. :)

For more photos and recipe, please hop over to my post on Rasa Malaysia. While you are there, don’t forget to check out Bee’s lovely blog… if you haven’t already.

Edited to add the recipe ~


Hainanese Chicken Rice Recipe

Serves 4


For the rice

3 cups uncooked washed rice
5 tbsp vegetable oil
4 cloves finely chopped garlic
4 finely chopped shallots
2 + 1/2 cups + 2 tbsp chicken broth
4-6 blades of pandan leave (screwpine leaves)
1 small thumb of ginger, cleaned and bruised
1 tbsp of the garlic and shallot oil
70g chicken fats
1+ 1/2 tsp salt, to taste

For the chicken

1 whole chicken, preferably free range organic chicken
1 small thumb of ginger, cleaned and bruised
5-6 stalks of scallion, washed
10 bowls chicken stock, adjust accordingly
4 blades of pandan leaves (screwpine leaves)
1 carrot, roughly chopped
2 + 1 tsp of salt

10 bowls of cold water

1 cucumber, peeled, halved and sliced diagonally

For the sauce

2 tbsp light soy sauce
2 tbsp chicken broth
3 tsp sesame oil
3 tsp garlic and shallot oil

For chicken rice chilli sauce

90g red chilies (you may add in some bird’s eye chili)
15g garlic
50g ginger
1 tsp salt
1 tsp sugar
50ml chicken broth
60ml lime juice, to taste

To garnish

few sprigs of cilantro


For the chicken

1. Wash chicken, drain well, stuff ginger and scallion into the chicken’s cavity. Using 2 tsp of salt as scrub, rub the salt all over the chicken for smooth looking skin.
2. In a not too large stockpot which fits the chicken perfectly, boil the chicken stock (enough to cover the whole chicken) together with pandan leaves, carrot and salt.

3. Submerge the whole chicken, breast side down in the boiling water for 35-45 minutes depending on the size of the chicken. Lower the heat to gentle simmer immediately.
4. When chicken is cooked, remove chicken and plunge it into prepared cold water at once for 10 minutes. Keep the chicken broth** for later use.
5. Drain the chicken, discard ginger and scallion from the cavity and set it aside to cool before chopping it neatly into desired serving size.

For the rice

1. Heat oil in wok, fry chopped shallots and garlic till fragrant and golden in colour. Add rice and stir well. Transfer the rice mixture to rice cooker.
2. Once transferred, add chicken broth, pandan leaves, ginger, garlic and shallot oil, chicken fats and salt into rice mixture. Cook according to rice cooker’s manual instruction.

To prepare chicken rice

1. Line a serving plate with cucumber slices.
2. Arrange chicken pieces on top, pour in the prepared sauce before garnishing with cilantro.
3. Serve with chicken rice, side soup and chicken rice chili sauce.

**Any left over chicken broth can be served as side soup, garnish with cilantro or chopped scallions. I like my soup with fish balls. ;)

Cook’s Note:

Never let the Great-Wall-of-China-long list of ingredients and methods intimidate you. It’s really not as tough or scary as it seems + the ingredients can be easily attainable almost everywhere and importantly, your effort will be extremely well paid off after.


Submitting this to this month’s Muhibbah Malaysia, hosted by Suresh from 3hungrytummies!

  35 Responses to “Guest Post on RasaMalaysia : Hainanese Chicken Rice”

  1. Thanks for such a sweet write-up, and thanks again for sharing your recipe on Rasa Malaysia, and the plug on my cookbook. XOXO.

  2. It’s lunch time soon and your pix make me wanna eat chicken rice deh……

  3. Applause, applause, applause! You’ve put me to shame! I have not cooked this dish yet. What’s the next Hainanese dish you have up your dish? Maybe we should put together a collection of Hainanese recipes, yeah? Hahahah

  4. bee : my pleasure, Bee. :)

    yann : grin. hope you got your chicken rice fix!

    shirley : no waaayyy.. look at your recipes! i’ve not cooked pork chop yet. one of these days i must ;) i’m actually thinking of the kueh, with peanut and coconut filling up next. YUMS! hey, great idea.. we should eh?

  5. You what the kueh is called? Is it the Yibua? The white cake with a red dot in the center?

  6. wow! I love hainanese chicken rice!

  7. Thank goodness I had this from room service just now. I see that you used chicken fat for cooking the rice. What an idea! Is that how the Hainanese do it? I used butter for mine, sort of from that Singaporean movie ‘Chicken Rice War’…

  8. Sherie, how wonderful! Yes, kisses from the little ones would make your day any day and emails from friends are little sprinkles of goodness just to sweeten up life a little more! I’m heading over to Bee’s site!


  9. WhoAAAA, ho-liao! Fish ball soup with chicken rice. :p

  10. Dear blogger,

    Thank you for sharing such a lovely recipe for Hainanese Chicken Rice. I read in your post that you have a number of Hainanese recipes. I am a Hainanese myself, but I do not know much about Hainanese food besides Hainanese Chicken Rice. My Hainanese grandfather (who was a good cook) passed away before I was born and unfortunately, my grandmother (his wife) and children were not really into cooking. So my grandfather took all his Hainanese food recipes to the grave with him. I really love to cook and have been earnestly trying to search for Hainanese food recipes, but the only ones that I get are recipes for Hainanese Chicken Rice and Hainanese Chicken Chop. Was wondering if you can help me in my search for these precious recipes of my heritage.

  11. OOo, chicken rice. We have a half-Malaysian nephew, he loves this. It sounds like classic comfort food :)

  12. Found your lovely blog via Bee’s blog! What a find..I am totally in love with mango mousse cake and this recipe is straight up my try list- One word for that soup – Flavorful!

  13. shirley : i only know how to point, order and eat! HAHA! But yes, it’s the white kueh with the red dot in the center!

    peachkins : *smile* yupyupyup!

    pickyin : it definitely adds to the oompphh! butter pulls it off nicely too, if, you happen NOT to have any chicken fats in the fridge. ;)

    annapet : absolutely!

    tigerfish : so homey horrrrr ;)

    caroline : i’m actually looking into that.. so, if i happen to come across any other Hainanese recipes, i’ll gladly post it up. ;)

    joyti : even non-Malaysians love it. give it a try ;)

    tanvi : thank you and welcome! can’t wait to hear from you re mango mousse cheesecake!

  14. Saw in one of your older post that you have done the fried shallot beautifully. I have tried frying shallots to my dismay for years!!! How did you do it?

  15. I sudah drool berbucket2… memang ho-liao :D

  16. Congrats on your guest post — it looks great!

  17. reading this made my morning i tell you! im drooooling and am considering going out to have hainanese chicken for lunch already!!
    congrats on your post on rasa’s blog…looks absolutely delicious!

  18. CY : i use microwave! it’s truly quite magical the microwave. ;)

    lisa + xiaolu : thank you!!

    vivienne : *smile* hope you got your chicken rice fix by now! :)

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