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Hainan Chicken

Hainan Chicken


Here we are sharing one of our most beloved recipes - Hainan Chicken Rice!
This is a very homey dish that is suitable for any occasion. Let the flavor of the chicken speak for itself! There are many versions out there but we are going for something with more quality, it will be a bit more complicated than usual but it will be worth it! The beauty of this dish is highly customizable and you can always tweak it to your liking! Sorry in advanced because the ingredient list is gonna vary a lot due to your preference. 

Serving size: 2-4 people (welp I can finish everything on my own haha)

Kitchen Equipment:

  • Stock pot big enough to put the entire chicken in it
  • Spare pot same size for the ice water 
  • Wok
  • Rice cooker
  • Sharp knife


  • 1 or 2 whole chicken pick small or medium size for tenderness
  • 1 or 2 pieces of ginger pick a big piece which is what we called old ginger for more flavor 
  • lots of scallions 
  • salt
  • dark soy sauce 
  • sweet soy sauce
  • oil
  • Sesame oil
  • chicken stock (enough to cook your chicken so you might need a good amount)
  • pandan leaf
  • rice


  • Cut a big piece of ginger and smash it. Tie up some scallions. Boil the chicken stock with ginger and scallions with a good amount of salt. Clean the chicken with paper towel and put it in after the stock boils. If you have a huge pot and a lot of stock you can turn off the heat completely and just let the chicken immerses in it. In case you have a small pot you would need to use very low heat and switch side half way. This usually takes around 45 minutes depend on the size of the chicken. You can check it simply poke a hole all the way into the thigh with a chopstick and see if there are any red liquid coming out. Once it is done soak it in ice water for 10 to 15 minutes to let the chicken cool down and tighten the skin. Take the chicken out let it air dry then you can put a layer of sesame oil on. Debone, cut, and serve.
  • The gold standard for a perfectly cooked chicken is when you cut into the thigh bone and see red bone marrow while the meat is cooked through!  


  • Mince ginger and garlic. Heat up a wok then add some oil. Let the ginger and garlic cook in low medium heat for 2 minutes then add in rice and pandan leaf cook for another 3 minutes. Now you can take the stock from the pot you soaked your chicken with for 1:1 rice and stock ratio. High heat until boiled then put it to rice cooker to finished the cooking.


  • Ginger and Scallion Sauce
  • This is very flexible and just do it to the way you like it. There are versions that use ginger or scallion only. This is also highly addictive so you might have to prepare a lot lol
  •  Mince ginger and scallions then put them in a bowl that can stand heat. (If you really love garlic you can mince some and mix it in as well!) Add salt and taste. Since the chicken won’t be salty at all so you will have to make sure the sauce will provide the saltiness flavor. Heat up some cooking oil to smoking hot then pour it into the mix and tada it is done! You can adjust the amount of oil used to your liking personally I like my sauce chunky so I would just turn off the heat and mix the oil in the pot directly so you don’t have to use a lot of oil.
  • Dark Sauce
  • This is basically a 1:1 dark soy sauce and sweet soy sauce mix. I would use the clay pot rice sweet soy sauce. If you would like a thicker sauce, all you need to do is to cook it with some corn starch water. 
  • Hot Boi Chili Oil
  • This one we have already made it for you and you’re welcome!