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Steamed Chicken Rice

Steamed Chicken Rice

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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.

Related Recipes:

Hainanese Chicken Rice Chilli & Ginger Sauces Recipe

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.

See Also:

Hainanese Chicken Rice Recipe

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.

Steamed Chicken Rice

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66 Responses to “Steamed Chicken Rice”

  1. myasiankitchen — July 30, 2009 @ 2:10 pm

    looking at your hainese chicken make me hungry now..Love the chicken rice and chilli sauce,must have soy sauce especially if not tak jadi la..

    Reply

  2. Alice — July 30, 2009 @ 2:32 pm

    Hi, I would like to tell you that you have got “Award”.
    Come and claim it !

    Reply

  3. Krissy @ The Food Addicts — July 31, 2009 @ 7:59 am

    My mom loves preparing chicken and rice! This reminds me so much of home. I love love love the ginger garlic sauce. It makes the dish even more amazing!

    Reply

    • wiffy replied: — August 3rd, 2009 @ 9:24 am

      I love the ginger sauce too, as much as I love the chilli! :D

      Reply

  4. Jun — July 31, 2009 @ 1:13 pm

    Sis ~! The chicken rice looks yummy …

    Maybe u would like to try video recording the process :D

    Reply

    • wiffy replied: — August 3rd, 2009 @ 9:24 am

      omg broooooo! :XO: How sweet of you to visit my blog :halo:

      U wanna volunteer to video for me? lol

      Reply

  5. food-4tots — July 31, 2009 @ 3:43 pm

    Still a few hours to dinner time but I can hear drumming sound from my stomach. You sound so pro in preparing this dish with its condiments and soup! Planning to open a chicken rice shop soon? I will definitely be your 1st customer! ;)

    Reply

    • wiffy replied: — August 3rd, 2009 @ 9:25 am

      How to open shop when my “secret receipe” is already out on the internet? LOL! :D

      Reply

  6. Joyce — July 31, 2009 @ 6:06 pm

    DROOLING BIG TIME HERE!

    Reply

  7. diva — August 1, 2009 @ 10:36 am

    when i get to eat chicken rice, it’s always a happy occasion cause it’s something tht doesn’t happen a lot. so when i do, i always get the roasted chicken option (although i dont eat the skin) but the last time i had chicken rice, i was a boiled chicken convert. i’m liking the steamed one better now..and ginger sauce is to die for. why is it so good!! x

    Reply

    • wiffy replied: — August 3rd, 2009 @ 9:30 am

      The skin is the good part, really, though it’s not so healthy ;)

      Reply

  8. mikky — August 1, 2009 @ 8:30 pm

    wow! this is a real favorite… thanks for sharing… :)

    Reply

  9. ravenouscouple — August 1, 2009 @ 11:30 pm

    fantastic step by step recipe. We’ll have to try this. Mom usually boils it, but I like the idea of steaming.

    Reply

    • wiffy replied: — August 3rd, 2009 @ 9:26 am

      and I think I have to try the method of boiling one day :D

      Reply

  10. VetTech — August 3, 2009 @ 2:48 am

    This sounds fragrant and delicious

    Reply