Steamed Chicken Rice
Hainanese chicken rice (海南鸡饭) is arguably Singapore’s most famous national dish (though it is also available in other SEA countries). This flavourful steamed chicken rice is my mother’s version of this popular hawker delight. The traditional and authentic Hainanese way of cooking the chicken is by poaching the bird in hot water – no direct heat from the stove is involved. Instead, my mum steamed the chicken.
This method is easy and great, because the juices collected from steaming the chicken is really rich and pure – just like those bottled essence of chicken. The chicken also turns out juicy and tender.
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The only small set back is that you do get a lot of broth collected from cooking the chicken (but they are very rich), probably just enough to cook the rice (which is the most important anyway). If you need more broth, you can use your own home-made chicken stock, store-bought tetra-pak chicken stock, msg-free chicken cube or chicken seasoning powder if required.
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