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Steamed Chicken Rice
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Hainanese chicken rice (海南鸡饭) is arguably Singapore’s most famous national dish (though it is also available in other SEA countries). This flavourful steamed chicken rice is my mother’s version of this popular hawker delight. The traditional and authentic Hainanese way of cooking the chicken is by poaching the bird in hot water – no direct heat from the stove is involved. Instead, my mum steamed the chicken.
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This method is easy and great, because the juices collected from steaming the chicken is really rich and pure – just like those bottled essence of chicken. The chicken also turns out juicy and tender.
See Also:
- Hainanese Chicken Rice Recipe
- Rice Cooker Chicken Rice Recipe
- Claypot Chicken Rice Recipe
- Singapore Hawker Recipes
The only small set back is that you do get a lot of broth collected from cooking the chicken (but they are very rich), probably just enough to cook the rice (which is the most important anyway). If you need more broth, you can use your own home-made chicken stock, store-bought tetra-pak chicken stock, msg-free chicken cube or chicken seasoning powder if required.
i love this site..nice pics and informative.
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Wiffy, thanks for the great recipe.
I had a whole chicken and was too lazy to do anything else. This came out fantastic. I didn’t have any spring onions – so I put in regular large onions instead. Still came out good. The stock was sooo yummy. I also searched for all the little pieces of garlic, squished them out and ate those.
This is by far, the easiest yummiest chicken rice recipe I’ve ever made. Don’t think I’ll ever go back to the boiled Chicken version. Definitely, going to add this into my Chinese New Year list of things to make.
Have a great weekend!!
Great to hear that! Thanks for your note! :)
This is my first time cooking chicken rice for my family. And the result is two thumbs up from my mom and dad. The chicken rice itself is so yummy, I can take it on its own. My chicken is a bit dry though, perhaps I didn’t use whole chicken so it can’t seal in all the juice.
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Hi thanks for this recipe. I used 3 whole chicken legs and they turned out well. I would have steamed them for a full hour (vs 40mins) next time, but my kids love this anyway.