4Add spring onions, 4 slices of ginger, and 6 crushed garlic cloves to the hot water.
5Add spring onions, 4 slices of ginger, and 6 crushed garlic cloves to the hot water.
6Add spring onions, 4 slices of ginger, and 6 crushed garlic cloves to the hot water.
7Trim excess fat and skin from the chicken; reserve them.
8Trim excess fat and skin from the chicken; reserve them.
9Trim excess fat and skin from the chicken; reserve them.
10Season the inside of the chicken cavity with 1 tbsp of salt.
11Season the inside of the chicken cavity with 1 tbsp of salt.
12Season the inside of the chicken cavity with 1 tbsp of salt.
13Place the chicken into the pot and cook on low heat for 45 minutes until cooked through.
14Place the chicken into the pot and cook on low heat for 45 minutes until cooked through.
15Place the chicken into the pot and cook on low heat for 45 minutes until cooked through.
16Remove the cooked chicken and immerse it in a bowl of ice water for 10 minutes.
17Remove the cooked chicken and immerse it in a bowl of ice water for 10 minutes.
18Remove the cooked chicken and immerse it in a bowl of ice water for 10 minutes.
19Rub the chicken with a little sesame oil.
20Rub the chicken with a little sesame oil.
21Rub the chicken with a little sesame oil.
22Cut the chicken into pieces and set aside for serving.
23Cut the chicken into pieces and set aside for serving.
24Cut the chicken into pieces and set aside for serving.
25In a frying pan, cook the reserved chicken skin until oil is rendered.
26In a frying pan, cook the reserved chicken skin until oil is rendered.
27In a frying pan, cook the reserved chicken skin until oil is rendered.
28Add 2 tablespoons of margarine to the rendered chicken oil.
29Add 2 tablespoons of margarine to the rendered chicken oil.
30Add 2 tablespoons of margarine to the rendered chicken oil.
31Sauté 6 crushed garlic cloves, 3 slices of ginger, and knotted spring onions until aromatic and the spring onions wilt.
32Sauté 6 crushed garlic cloves, 3 slices of ginger, and knotted spring onions until aromatic and the spring onions wilt.
33Sauté 6 crushed garlic cloves, 3 slices of ginger, and knotted spring onions until aromatic and the spring onions wilt.
34Add 4 pots of washed rice and stir-fry for 1 minute.
35Add 4 pots of washed rice and stir-fry for 1 minute.
36Add 4 pots of washed rice and stir-fry for 1 minute.
37Transfer the rice mixture to a rice cooker.
38Transfer the rice mixture to a rice cooker.
39Transfer the rice mixture to a rice cooker.
40Add 4.5 pots of chicken stock, 3 knotted pandan leaves, 1 tablespoon of chicken stock powder, and salt to taste.
41Add 4.5 pots of chicken stock, 3 knotted pandan leaves, 1 tablespoon of chicken stock powder, and salt to taste.
42Add 4.5 pots of chicken stock, 3 knotted pandan leaves, 1 tablespoon of chicken stock powder, and salt to taste.
43Stir well and cook the rice in the rice cooker.
44Stir well and cook the rice in the rice cooker.
45Stir well and cook the rice in the rice cooker.
46For the chili sauce, combine 6 crushed garlic cloves, 3 slices of ginger, 8 large chilies, 2 bird's eye chilies, a little chicken stock, salt, sugar, and vinegar.
47For the chili sauce, combine 6 crushed garlic cloves, 3 slices of ginger, 8 large chilies, 2 bird's eye chilies, a little chicken stock, salt, sugar, and vinegar.
48For the chili sauce, combine 6 crushed garlic cloves, 3 slices of ginger, 8 large chilies, 2 bird's eye chilies, a little chicken stock, salt, sugar, and vinegar.
49Blend all chili sauce ingredients until smooth.
50Blend all chili sauce ingredients until smooth.
51Blend all chili sauce ingredients until smooth.
52Briefly boil the chili sauce in a pot to make it last longer.
53Briefly boil the chili sauce in a pot to make it last longer.
54Briefly boil the chili sauce in a pot to make it last longer.
55For the soy sauce, mix 4 tablespoons of light soy sauce, 4 tablespoons of dark soy sauce (or 1 tbsp caramel dark soy sauce), 1 tablespoon of sweet soy sauce, 2 ladles of chicken stock, and 1 tablespoon of sesame oil.
56For the soy sauce, mix 4 tablespoons of light soy sauce, 4 tablespoons of dark soy sauce (or 1 tbsp caramel dark soy sauce), 1 tablespoon of sweet soy sauce, 2 ladles of chicken stock, and 1 tablespoon of sesame oil.
57For the soy sauce, mix 4 tablespoons of light soy sauce, 4 tablespoons of dark soy sauce (or 1 tbsp caramel dark soy sauce), 1 tablespoon of sweet soy sauce, 2 ladles of chicken stock, and 1 tablespoon of sesame oil.
58Stir the soy sauce mixture until well combined.
59Stir the soy sauce mixture until well combined.
60Stir the soy sauce mixture until well combined.
61For the ginger-spring onion sauce, finely pound 3 inches of ginger.
62For the ginger-spring onion sauce, finely pound 3 inches of ginger.
63For the ginger-spring onion sauce, finely pound 3 inches of ginger.
64Add sliced spring onions, a pinch of salt, and 1 teaspoon of sesame oil to the pounded ginger.
65Add sliced spring onions, a pinch of salt, and 1 teaspoon of sesame oil to the pounded ginger.
66Add sliced spring onions, a pinch of salt, and 1 teaspoon of sesame oil to the pounded ginger.
67Pour hot oil over the ginger and spring onion mixture.
68Pour hot oil over the ginger and spring onion mixture.
69Pour hot oil over the ginger and spring onion mixture.
70Mix well.
71Mix well.
72Mix well.
73Serve the Hainan chicken rice with sliced cucumber, chicken soup, chili sauce, soy sauce, and ginger-spring onion sauce.
74Serve the Hainan chicken rice with sliced cucumber, chicken soup, chili sauce, soy sauce, and ginger-spring onion sauce.
75Serve the Hainan chicken rice with sliced cucumber, chicken soup, chili sauce, soy sauce, and ginger-spring onion sauce.
Ingredients
1 whole chicken
1 whole chicken
1 whole chicken
1 tbsp salt
1 tbsp salt
1 tbsp salt
spring onions
spring onions
spring onions
6 cloves garlic, crushed
6 cloves garlic, crushed
6 cloves garlic, crushed
4 slices ginger, sliced
4 slices ginger, sliced
4 slices ginger, sliced
water
water
water
chicken skin, trimmed from thighs
chicken skin, trimmed from thighs
chicken skin, trimmed from thighs
2 tbsp margarine
2 tbsp margarine
2 tbsp margarine
6 cloves garlic, crushed
6 cloves garlic, crushed
6 cloves garlic, crushed
3 slices ginger, sliced
3 slices ginger, sliced
3 slices ginger, sliced
spring onion, knotted
spring onion, knotted
spring onion, knotted
4 pot rice
4 pot rice
4 pot rice
4.5 pot chicken stock
4.5 pot chicken stock
4.5 pot chicken stock
3 leaves pandan leaves, knotted
3 leaves pandan leaves, knotted
3 leaves pandan leaves, knotted
1 tbsp chicken stock powder
1 tbsp chicken stock powder
1 tbsp chicken stock powder
salt
salt
salt
6 cloves garlic
6 cloves garlic
6 cloves garlic
3 slices ginger, sliced
3 slices ginger, sliced
3 slices ginger, sliced
8 stalks large chilies
8 stalks large chilies
8 stalks large chilies
2 stalks bird's eye chilies
2 stalks bird's eye chilies
2 stalks bird's eye chilies
chicken stock
chicken stock
chicken stock
salt
salt
salt
sugar
sugar
sugar
vinegar
vinegar
vinegar
4 tbsp light soy sauce
4 tbsp light soy sauce
4 tbsp light soy sauce
4 tbsp dark soy sauce
4 tbsp dark soy sauce
4 tbsp dark soy sauce
1 tbsp sweet soy sauce (Cendera Hati)
1 tbsp sweet soy sauce (Cendera Hati)
1 tbsp sweet soy sauce (Cendera Hati)
2 ladles chicken stock
2 ladles chicken stock
2 ladles chicken stock
1 tbsp sesame oil
1 tbsp sesame oil
1 tbsp sesame oil
3 inches ginger
3 inches ginger
3 inches ginger
sliced spring onions
sliced spring onions
sliced spring onions
salt
salt
salt
1 tsp sesame oil
1 tsp sesame oil
1 tsp sesame oil
hot oil
hot oil
hot oil
Equipment
potfrying panrice cookerbowl with ice waterblendermortar and pestle
Tips
Do not discard chicken fat and skin, use them to render oil for the rice.
Cook chicken on low heat without strong boiling to keep it tender.
Soak cooked chicken in ice water for 10 minutes for better texture.
Use chicken stock for cooking rice instead of plain water.
Boil the chili sauce briefly to make it last longer.
For the dark soy sauce, if using caramel dark soy sauce, 1 tbsp is enough.