Hainanese Chicken Rice

Immigrants from China’s Hainan Island brought this dish with them while seeking a living in Singapore during colonial days. It became an immensely popular dish, and has today evolved into an iconic dish of Singapore. This dish is traditionally served with fragrant chicken-flavoured rice and a medley of sauces – chilli, ginger and dark soya sauce.

Serves 5-7

Simple

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INGREDIENTS

2.5 litres

Water

1 pkt

Hainanese Chicken Rice Premix

1.2 - 1.5 kg

Whole chicken

500 g

Long grain rice (we recommend Thai long grain rice)

1 pkt

Hainanese Chicken Rice Fragrance Oil**

610 ml

Chicken stock (for Step 3)

Condiments

Sesame Soya Sauce Oil **, Chilli Sauce **, Chicken Rice Ginger Sauce **, Chicken Rice Dark Soya Sauce **, Cucumber, Coriander leaves

Suggested Soup Garnish

Soft bean curd (tofu), Lettuce (shredded), Coriander leaves, Spring onion

** Included in Prima Taste pack
Steps

To Cook Chicken and Stock
1. To cook chicken stock, fill stock pot with 2.5 litres water, add Hainanese Chicken Rice Premix and bring to boil on high heat. Submerge chicken into the stock with its back facing up. Lower heat and simmer for approx 30 mins.
2. Remove chicken from stock and chill in ice water for 15 mins. Drain well, set aside chicken and chicken stock.
To Cook Rice
3. Mix rice, 610 ml chicken stock(from Step 2) and Hainanese Chicken Rice Fragrance Oil in rice cooker.
4. Stir rice gently after 5 mins and continue cooking. When cooked, fluff rice gently with chopsticks (while loosening rice, avoid the bottom of the rice cooker). Leave at 'Keep Warm' setting for 10 - 15 mins.
5. Put whole packet of Sesame Soya Sauce Oil packet in a pot of boiling water and boil for 2 mins. Remove from heat, cut open packet and pour into a bowl. Set aside at room temperature.
6. Chop chicken into parts. Arrange on platter, over a bed of sliced cucumber. Pour Sesame Soya Sauce Oil over the chicken and garnish with coriander leaves. Serve with warm rice. In separate condiment bowls, serve Chilli Sauce, Chicken Rice Ginger Sauce and Chicken Rice Dark Soya Sauce as dips.
VARIATION
You may use
- Chicken pullet for tender, juicy chicken.
- Other parts of chicken such as chicken leg or chicken breast.
STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Volume Conversion: 1 cup ˜ 8 oz / 230 ml

INGREDIENTS 材料

1

海南鸡饭调配料

1

海南鸡饭香料油

1

芝麻酱油

1

辣椒油

1

鸡饭生姜酱

1

鸡饭黑酱油

2.5公升

水

1.2-1.5公斤

整只鸡

建议使用泰国米；500 克

香米

芫荽 (分量随个人喜好)

黄瓜, 番茄

Steps 烹煮法

1. 在汤锅里倒入2.5公升的水
2. 加入海南鸡饭调配料, 以大火煮沸
3. 将整只鸡浸在水里，鸡的背部朝上
4. 用小火焖30分钟
5. 把鸡从锅内捞起，放进冰水浸15分钟
6. 沥干水分，把鸡和鸡汤留旁待用
7. 将香米，610毫升的鸡汤与海南鸡饭香料油导入饭锅里，拌匀后开始煮
8. 5 分钟后把饭拌一拌，再继续煮
9. 饭煮好后，用筷子把饭拌松（避免拌到饭锅低）
10. 盖起饭锅，设定在‘保温’10-15 分钟
11. 将整包芝麻酱油放入滚水里煮2分钟
12. 把芝麻酱油捞起，并打开包装，倒入碗里，留置在温室里
13. 把整只鸡切成块，排放在铺垫黄瓜片的盘子上
14. 把芝麻酱油淋在鸡上，以芫荽点缀
15. 用个别的碗来盛温热的饭
16. 把辣椒酱；鸡饭生姜酱和鸡饭黑酱油倒入个别的碟中当蘸酱

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Hainanese Chicken Rice

Simple

Simple

INGREDIENTS

Steps

INGREDIENTS 材料

Steps 烹煮法