Hainanese Chicken Rice

by Jonathan Cheung

This dish may lack slightly in colour, but more than makes up for it in flavour. Learn how to make Hainanese Chicken Rice, considered as one of the national dishes of China i’ts a perfect pairing for Dainty Jasmine rice.

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  • 2 cups/ 500mL Dainty Jasmine Rice
  • 2 Chicken Breast, skin-on
  • 2 Chicken Legs, bone-in, skin-on
  • 2 tsp/ 10mL Salt
  • 1 1/2 inch (7.5 cm) piece Ginger, sliced
  • 5 Green Onions, trimmed, cut in half
  • 8 cups/ 2L Chicken Stock, preferably homemade
  • 1 clove Garlic, crushed
  • ¼ cup/ 60mL Cilantro, chopped to garnish
  • Hot Sauce for dipping. Sriracha is good!

Green Onion & Ginger Sauce

  • 3 Green Onions, finely sliced
  • 1 tbsp/ 15mL Ginger, grated fine
  • 1/3 cup/ 85 mL Vegetable Oil
  • ½ cup/ 125mL English Cucumber, sliced



Place the chicken pieces on a cutting board and sprinkle with the salt. Rub in the salt all over.


Place 2/3 of the sliced ginger, green onions, and 4 1/2 cups (1.125L) of chicken stock in a large pot. Bring to a boil.


Add the chicken pieces and simmer for 10 minutes. Turn the heat off, cover and allow to sit for another 15 minutes. Remove the chicken and set aside.


Place the Dainty Jasmine rice, crushed garlic, and remaining sliced ginger in a pot. Add in 3 ½ cups (875mL) of the chicken stock and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat, and allow to rest for 10 more minutes.


Meanwhile, for the Green Onion & Ginger Sauce, place the 3 sliced green onion and grated ginger in a heatproof bowl. In a small pot, heat the oil over high until it starts to smoke. Immediately, pour the hot oil over the green onion and ginger mixture, stir to combine. Set aside to cool.


To serve, place the fragrant rice on a plate. Slice the chicken into thin slices and lay over the rice. Fan out the cucumber slices on the side, sprinkle with cilantro and serve with the hot sauce, and green onion ginger sauce.

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