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Steamed Chicken Rice

Steamed Chicken Rice
Condiments for Chicken Rice – Ginger Sauce, Chilli Sauce, Sesame Oil, Chicken Soup



– 1 chicken (I am using kampong chicken), neck and head discarded, feet reserved for making chicken stock; rinsed and pat dry
– 1.5 bulbs garlic, separated to cloves and slightly bruised with mortar and pestle to release flavour
– 10 slices ginger
– 3 stalks spring onions, cut to 5 cm lengths
– salt

1. Rub salt all over the chicken. Stuff chicken cavity with garlic cloves (about 1 bulb worth) , 5 slices ginger and half of the spring onions.
2. In a deep and wide steaming dish (chicken broth will be collected at the end of cooking), line the bottom of dish with the remaining garlic, ginger and spring onions, then place the chicken on top.
3. Steam in a covered steamer (such as a large wok) over high heat for about 40-50minutes. Watch the water inside the steamer, and add more water in the steamer dish if the water evaporates. To test if the chicken is cooked, insert a fork in the thigh area: If clear liquid (no blood) runs out, the chicken is cooked.
4. Reserve the chicken broth collected in the steaming dish and empty the cavity liquids. Set aside for cooking chicken rice and making the sauces.
5. When chicken has cooled, carve the chicken and set aside the bones. Reserve the bones for making chicken soup.


- 1 3/4 cup rice, rinsed
– broth from cooking the chicken (reserve some for recipe C2 & C3, add more water/msg-free chicken cube stock if needed)*
– 5 cloves garlic, slightly bruised
– 5 slices ginger
– 2 pandan leaves, tied in a knot

1. Cook rice in rice cooker using the above ingredients.
* For the quantity of broth to add, use the usual amount of water as you would to cook plain rice (mine is slightly less than 2 cups).


This is a dipping ginger sauce for the steamed chicken.

– 50g ginger, scrap off skin with spoon and roughly chopped
– 2 tbsp chicken broth
– 1 tsp sesame oil, to taste
– salt, to taste

1. Blend everything until smooth. Season to taste with salt.


This is the chilli sauce that resembles the type that is served with Hainanese chicken rice. Adjust the chilli padi to your desired heat level.

– 2 tbsp chicken broth
– 4 chilli padi (adjust amount to preferred heat leavel; de-seed if needed)
– 2 limes
– 1 tsp rice wine vinegar, to taste
– 5 garlic cloves
– 1 slice ginger
– a small pinch of salt

Blend everything together except lime. Pour into condiment dish and squeeze lime juice. Combine well.
Note: For fast and even blending, roughly chop the ginger and thinly slice the garlic, before adding to the blender.

C3) SESAME SAUCE (optional)
The sesame sauce is used for drizzling over the chicken and chicken rice just before serving to prevent dryness. Also adds more flavour as a finishing touch to the dish.

- 1 tsp sesame oil
- 3-5 tbsp chicken broth (if you don’t have enough broth for this, you can consider using chicken cube, or reduce broth and add some water)
Mix till the sesame oil is dissolved in the broth and is diluted.

If you do not wish waste the bones after carving the chicken, use them for making chicken soup. My twist to the usual chicken broth that accompanies the Hainanese chicken rice is to add the Chinese herb dang gui for a herbal touch.

– chicken bones after carving, feet and wing tips included
– 1.2 l water
– 6 pieces dang gui (optional)
– 1 carrot, peeled and sliced
– chicken broth if you still have any left
– 1/2 tbsp wolfberries, soaked in a bowl of water for 15 minutes & drained

1. Bring everything except wolfberries to a boil, then reduce heat to simmer for 30 minutes.
2. Add wolfberries and simmer for a further 5 minutes before serving. Discard bones.


– 1/3 cucumber, cut to half lengthwise, then slice thinly diagonally
– 1/2 tomato, sliced thinly
– coriander
– spring onions, cut cross section lengthwise
– earlier prepared items A, B and C1 to C3

1. To assemble the dish, scoop a bowl of cooked chicken rice on plate. Place cooked chicken over the rice.
2. Garnish the plate with sliced cucumbers, tomatoes, coriander and spring onions.
3. Serve chicken rice with chilli sauce, ginger sauce, dark soy sauce and herbal chicken broth.


Leave a Comment

66 Responses to “Steamed Chicken Rice”

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  1. Meng Fong — November 24, 2012 @ 10:55 pm

    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!!


    • wiffy replied: — November 26th, 2012 @ 3:59 pm

      Great to hear that! Thanks for your note! :)


  2. Janice — April 29, 2013 @ 7:25 pm

    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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