How to Make Hainanese Chicken Rice Correctly & Easily

A deep dive into one of Singapore's classic Chinese street food dishes, Hainanese Chicken Rice, and its recipe and handy hacks for cooking it correctly and easily.
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For technique watch the video. Ingredients:
🐔 The Chicken and broth:
2 big chicken legs, or 1 whole chicken
2-3 thumbs or ginger, washed
4 spring onions or 1 leek; white and pale green parts
2 shallots
1/2 tsp white peppercorns
2 pieces star anise
2 tsp salt
1/2 tsp Five Spice Powder
🍚 The rice:
2 cups long grain rice (e.g. Jasmine or Basmati)
2-3 Tbsp oil
1 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp minced spring onions
2 cups of this recipe's chicken broth
🌶 Next Level Sriracha:
1 tsp minced ginger
1 tsp minced garlic
the juice of 1/2 lime
1 tsp sugar
4 Tbsp Sriracha
1 Tbsp of this recipe’s chicken broth
🥃 Oily Heaven Saus:
1 tsp minced garlic
1 tsp minced ginger
2 tsp minced spring onions
2 tsp soy sauce
4 Tbsp smoking hot vegetable / canola / peanut / soy bean oil
1/2 tsp sesame oil
2tsp of this recipe’s chicken broth
🍽 Presentation:
1 Tbsp sesame oil for brushing the chicken after cooling
Cucumber slices
fresh cilantro
Image credits:
Nick Gray (flic.kr/p/6mdNDR), CC BY-SA 2.0

[@NOTANOTHERCOOKINGSHOW]

When I had my food truck, we served at street fairs and this one Asian lady made this next to us and it looked so bland, eventually I tried it and was blown away by how good it was. Great video. Gonna try it one day for sure

[@koruki]

NOT ANOTHER COOKING SHOW wow I just started following your channel a few days ago and here you are

[@royparkeats3283]

Collab please! Two of my fav food youtubers

[@weiluo7532]

Best Chinese food made by westerner ever. Cheers from Nanjing, China.

[@keffinsg]

So many haters and purists. They forget that the Singapore/Malaysian version is itself tweaked from the original Hainan version. Further he is now translating an amalgam of all versions of the dish to foreign circumstances and audiences; and yet he comes pretty close. He makes a real effort to be as accurate as he can to describe the heritage of the dish. I say he deserves a compliment and not vitriol.....that being said, Andong, please accept compliments from a Singaporean who had loved chicken rice all his life.

[@unshakableakadimayuga3275]

Hong Kongs steam chicken is infinitely better than singapores style

[@owenshebbeare2999]

@@unshakableakadimayuga3275 No, just different.

[@xwbao8759]

I am in München and I learned how to do hainan chicken rice from a German guy🤔🤔 tomorrow I will cook it following this recipe

[@sharqa3955]

Hi just a tip, you should blanch the chicken for 5 mins to tighten the chicken skin and take it out, run it in cold water, and put the chicken back. Boil it for 15 mins, then switch off the stove and leave it in the water for 45 mins When you take it out again douse into cold water, you will achieve the jelly under skin.

[@draconbacon6395]

Thats a great tip...

[@thejaramogi1]

This style also depends on the quality of the chicken! Should be free-range almost red farm meat. And also the Altitude determines how long you should do the second boiling. On average should be +-30 mins then leave it in the water for +- 60 mins

[@zhen86]

That is not hainan style. It’s Cantonese that do that

[@TheDitatifani]

This guy need more views! Very good show!

[@bananasmoothie9409]

agree!!! i love all his videos!

[@louisasmith4868]

I'm shocked he doesn't have over a mil subs!!!

[@jennifermatillano8808]

Best and easiest hainan recipe on KZbin! Kudos!

[@heinlich]

I live in Singapore now. Just didn't have the courage to make chicken rice at home, until I watch this vid. Thanks, Andong

[@MrDccr]

i just finished my first hainan chicken rice, using your recipe and it tastes AWESOME!

[@naidelle]

So far the best hainanese recipe I’ve watched

[@almabashaw9668]

Thank you. This is my kind of cooking...I can taste the savory of the entire food.

[@Eypee]

I just love chicken with rice in every style from every country!

[@klarizplata4883]

You explained it so well! Thank you.

[@herbmarsh8519]

mate, what a great and detailed recipe, you have a new fan, cheers

[@KamalikaMukherjee81]

Love your ramblings almost as much as I love your cooking because the sheer amount of respect you pay to each community through cooking their dishes. Your videos are not mere cooking videos but they transcend to veritable cooking adventures with all the anecdotes and tidbits. Please keep it up. Best wishes from India 😊

[@lorrie2878]

I enjoy your shows so much!

[@zeplichal]

Phantastic recipe! -- I just cooked it for lunch. Very easy to cook and hugely enjoyable to eat. Thank you Andong.

[@sfr.adennn]

LOVE YOUR RECIPE!!!

[@Eypee]

That looks so delicious!

[@CCMphilip]

Very delicious 😋 and great cooking!

[@adijayaification]

Beautiful result

[@xtin77]

I’m half Hainanese and I approve this recipe !

[@chaociao3771]

I really like your videos! Great work! Now I am learning new dishes with you todos los días.

[@brandonsmith666]

looks great...i will try it out!

[@emkoh2746]

Awesome 👏 you’re simply amazing! I love Hainanese chicken rice 😋. But never ever cooked to acceptable taste. Will definitely have a go with your recipe! Thanks for sharing!

[@danielhu4697]

Followed this recipe, turned out very very good! Thank you so much for the video! :)

[@TheRocknrolla12]

You are a master....I love ur cooking style

[@SuPaHDomE]

Updated version was great! But this how I knew of you, thanks for keeping this video and stay blessed 🙏🙏🙏

[@Kurosaki1234]

I thoroughly enjoyed this video from beginning to end! So I had to subscribe. Keep up the great cooking man!

[@aidyadnan]

Looking excellent there bro.. thanks

[@user-xo4jd4ot8s]

watching you become sensitive after memories recalled makes me kind of like you in an intimate way.

[@TheMema1111]

cool, you are really a good teacher

[@ansonip994]

Bro you really know the key of the chicken. 你这个老外不简单

[@narjis1photo911]

love your cooking bro your awesome

[@kxz57]

amazing stuff

[@reeran88]

After comparing many recipes l followed yours but boiled the chicken in the Instant Pot (just 7 minutes) instead of stove top. Made the rice in a rice cooker. This cut down a lot of work for a busy mom. Broth was so flavorful and l used only breast meat. will use bone-in meat or whole chicken next time. Husband drank all the leftover broth. It was delish!!! Thanks for the recipe and entertainment 😀😃😊

[@junzhang8934]

WELL DONE MATE, WELL DONE. I LOVE LEARNING TO COOK SOMETHING NEW AND CHINESE FROM YOU AND NOT FEELING WEIRD. SINCE YOU ARE REALLY USING THE CHINESE WAY OF COOKING.

[@hackieagoncillo1577]

I love your recipe compared to other hainanese chicken rice recipes. Yours is easy to make and at a less time.

[@leong0091]

You catch thr essence of Hainan chicken

[@sjaw100]

Awesome. Yes, Hainanese chicken rice actually originated from Wenchang, Hainan island. Greetings from Singapore.

[@merlitajordan5464]

Wow yummy...thnks..

[@PuvanaNantiny]

Hi brother... The Hainanese Chicken Rice looks so delicious. One of my favorite food. Thanks for the recipe and tips. I'm going to try cook it. 😊

[@lonewolf_Thailand]

Super Job .Well done

[@chillijungles4912]

I'm hungry now 😍😍😍

[@danyang1613]

I'm from Sichuan and I'm definitely gonna try this one xD

[@intrinsical]

I have to say, you've used almost every trick there is to boost the flavor of your chicken rice. Off the top of my mind the only big trick missing is to add a small amount of rock sugar into the broth for some additional sweetness. Kudos for the good video!

[@roselyn1322]

Good vedio wif nice story 😃✌🏻

[@santdhai]

When I went to most Chinese restaurants, sauces for Hainanese Chickens consist of 2 or 3 formulas, but none of those contains Sriracha sauce, they use: Tauco (femented soybean paste); burnt chili paste; or sweetended black soybean sauce.

[@wolfman011000]

i have made a similar dipping sauce sort of, where you poured the oil over the ginger/garlic/spring onion and soy sauce, i just used acouple of table spoons of veg oil and then added sweet thai chilli sauce (mae ploy) then blitzed smooth. Thanks for the video and recipe i will try it your way. Take care God bless.

[@GaliSHEN]

That sizzle

[@florianguder]

cool video, cool dude. 93 thumbs down? how can one not like it?

[@htiek888]

Awesome!! 🐣🐤🐥🐔🐓🍗

[@terryb3388]

nice video ... well done

[@PhilTravel]

It's one of my all time favourite dishes too. Recently cooked chicken rice but with different style, as published on my KZbin channel just now. Perhaps, I'll try your recipe and method of cooking later.

[@larswesterhausen7262]

It's one of the 90's Berndes pots form the Biolek edition. ;) Mine ist stillgoing strong after 25 years of usage. )

[@coldstone01]

An interesting idea. it seems like the rice is done like Arroz de Pollo aka Chicken rice. same technique. only in Arroz, it's made with tomato and spices to give it a more punch, also similar to rice pilaf in Spanish/Latin cooking and Italian Risotto. Something to try in the next few days as we are still in pandemic days and it's interesting to watch and learn. thanks again Andong for these episodes.

[@reto-carloshunziker7544]

Great video

[@CookKingRoom]

haha brilliant mate. the cooling pads do the tricks well!

[@jojoaugustus1383]

Chinese recipe, South American background song, German (I believe) guy... What a combo

[@jackchen801]

actually, if you are using an actual whole chicken, you can pull the chicken fat off the chicken and use it for the rice. actually, you don't have to cook the rice in the pot, you can pour everything in a rice cooker and let it go. I will normally use thai jasmine instead of Basmati?

[@blackteawhitemilk5791]

好主意

[@hoifeikwok7457]

Yes, you can use whole chicken but you have to be careful about the cooking time. Chicken breast should be cooked for a shorter time as the meat will get tough. I usually separate the breast from the thigh and after 20 minutes of simmering, take the breast out. Another thing is that I will always use pandan leave for the rice. I found that this is the only way to make the rice taste like what you get in Singapore and Malaysia. And yes, render the chicken fat using low heat and use it to fry the rice (with minced ginger and garlics), add some salt and add the broth and pandan leave. Transfer the rice to a rice cooker if you have one, otherwise just cook it in the saucepan. I have cooked chicken rice many times at home for years and I don't think it is necessary to add five spice.

[@reeran88]

Andong charring the aromatics great call. Other recipes don't do this and it surprisingly gives the soup such a flavor boost. Your method is better than recipes Chinese have uploaded. Looking forward to more. Keep up the good work!

[@jayyin4588]

nice video , more chinese cooking

[@tonyli2739]

You should open a Hainan chicken restaurant, your cooking skill is awesome!

[@mitchelllee1339]

Amz chicken cooking I must try .

[@ogotuwaobuto5366]

Fantastic recipe. Thank you. The only thing that I don’t like is eating icy cold chicken with hot rice. I think I will warm my chicken up again before eating.

[@MrAntonychong]

I tried the original Wenchang chicken at my relatives village years ago. Still could not beat those Hainanese chicken rice sold by vendors in Malaysia and Singapore. Our forefathers invented this dish in Hainan but perfected it in NanYang....

[@klubcj]

Antony Chong The birthplace of Hainanese Chicken Rice. Is Not China (Hainan Island) Malaysia is the birthplace of Hainanese Chicken rice. The reason they call it Hainanese Chicken rice. because it’s cook by a Chinese Hainanese family in Malaysia. just like the fortune cookie is not from China. Fortune cookie is from America (California Chinatown)

[@timotot123]

Man.. this has been a dish that i adore for many many years and i have been cooking it in various ways over that period although overall subtle changes. I commend you because you're the first version on youtube i saw using pieces aside from the whole bird. Secondly i can really see your attention to detail which could only come from a man who is really passionate about Hianan Chicken. If i may i have a couple of ideas which may or may not enhance your dish, although i can say quite confidently what you prepared is going to be pleasing to the palate. My first comment would be regarding the seasoning of the broth. I've never heard of adding 5 Spice, which i love mind you, but i have no idea on how the flavour profile would be with it's addition. My gut instinct for the broth is to keep it simple but one addition that i really favour is adding some Pandan Leaf, otherwise known as Screw Pine. It's also great getting a leaf and tying it in a knot to add to your delicious rice. In my opinion you have the fundimentals of the dish which makes it easy for me to give my variation. Just one final thing, and a technique i love at the beginning stage is to boil your water vigorously, add the chicken, which may cause the rapidity of the water to drop. Wait until the water is back to boiling again, then get some cloth such as a dish cloth and cover the pot and put the lid on top to seal in the steam. As soon as that is done just turn off the heat and leave for up to 50 minutes. 50 minutes would be enough time for a whole chicken

[@JakeWang-lt2fg]

今年过年回家试一试。

[@jfatsnorlax]

Close enough, thumbs up.

[@nasirahmedshariff8823]

Amazing recipe, please show us Yemen MANDI chicken and MUTTON

[@mikeybasilio070]

the best one I've seen so far!

[@armandoturturici8034]

welcome back!

[@armandoturturici8034]

I'm still waiting for your new songs, my old friend ^_^

[@armandoturturici8034]

我相信你！你会回到中国吗？

[@Gnurklesquimp]

2:42 I REALLY wanna sample this, those dissonant notes sound awesome, anyone know the name?

[@thLilJinx]

I won't say it's a true Singapore style chicken rice but honestly, this was as true as it could get coming from a foreigner who (at the point of publishing this video) hadn't been to Singapore. I really appreciate it, it's an easier recipe for me to cook alone now that I'm not living in Singapore anymore. Thank you Andong! :)

[@feyong73]

Nice>> for more flavour to the rice, when it comes to a boil, throw in a bunch cilantro or chinese celery tied into a knot

[@dennishylau]

Your recipe is legit and you deserve more subs. Keep up the great work man!

[@nottsoserious]

Gotta get that wenchang chicken 😋

[@Munzajcookingvideos]

V v nicely explained.liked subd .new friend here

[@onekhan7024]

👏

[@kvnjng]

Chinese pronunciation is pretty on fleek there. :)

[@shisteve23]

SALIVATING.

[@takachie9923]

Hi, how much time do you leave the rice in the water before cooking it ?

[@user-ns6ob2qi4w]

广东省湛江市的白斩鸡，就类似海南鸡饭，但蘸酱不一样。白斩鸡配蒜蓉酱油，而海南鸡饭配姜蓉

[@rybaxs]

how about that dark sauce? was it legit in hainan ?

[@elsalisa146]

I think you are overlooking a very important flavor component in your rice recipe. Every other recipe I’ve seen sautee’s the rice and seasonings with fat from the chicken. That would really emphasis the chicken flavor and definetly taste better than vegetable oil.

[@JAY1892]

Warning! This meal is addictive and you will crave it at least twice a week. 😋

[@roseza1745]

Last night I cook chiken rice and husband said so delicious yummy

[@AnDo-mb6pk]

Hainanese Chicken is no doubt one of the best dishes around, since you love it so much you might wanna see it in a different light. try it in a different sauce bro...the ratio is... 2 water. 2 sugar. 1 fish sauce, 1/2 vinegar. crushed ginger & garlic, chopped chilli. a dash of soya sauce.. mix well and enjoy.. you will see how far this dish has gone. Cheers

[@AnDo-mb6pk]

Yes it is Vietnamese sauce my friend. However adding crushed ginger & garlic + Chilli will give Hainanese Chiken quite a kick. cheers

[@AnDo-mb6pk]

Oh and by the way. remove ginger + soya sauce , and it will be great for Vietnamese summer roll , you can also dress any salad with it bro. cheers

[@AnDo-mb6pk]

Not to worry my friend, Food is also my passion, good food and recipes should be shared, as mentioned remove ginger & soya It is authentic Vietnamese sauce use as dipping sauce and salad dressing in many Vietnamese dishes.. hope you like it. Cheers

[@dragonwolf2370]

Is that teaspoons or tablespoons used as measurements?

[@eduardocaetano690]

Your channel is back?

[@adamchurvis1]

Andong, have you ever tried this recipe where you thoroughly rinse and then blanch the chicken before it goes into the cooking pot?

[@littlewing62]

my wife opened the lid.. now she's sitting there eating a chip butty

[@tralalabonbon8294]

Watching this at 1am is bad idea. Where do I get my chicken rice fix!!?

[@lorrainedash3045]

Looks delicious and going to make it. But the chicken is cold at this stage????

[@lailawilfred5132]

A little not secret is the shops use the chicken fat to fry the rice before boiling it.

[@hackerda]

Do you leave the chicken cold or is it reheated at some point?

[@trankatie4831]

After I stir in the rice with ginger and garlic Can I throw it in the rice cooker? Would it matter ?

[@frankliu889]

Awsome! you are a hainanese 👍

[@IMR95]

What is five spice powder?

[@d3laysmaya]

funny but a non chinese person provided the best how to and why superb