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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

Leave a Comment

66 Responses to “Steamed Chicken Rice”

  1. The Little Teochew — August 3, 2009 @ 3:58 pm

    You a noob? This is so darn pro!!! Everything looks mouthwatering!


    • wiffy replied: — August 6th, 2009 @ 10:37 am

      I am a noob trying to be pro, but will always remain a noob. Ha ha! :halo:


  2. Cooking Gallery — August 3, 2009 @ 9:45 pm

    Your pictures look mouthwatering…!


  3. npm — August 4, 2009 @ 3:10 pm

    wah, chicken rice…anytime for me! yumm! your rice looks great & grainy.


  4. Ippo456 — August 5, 2009 @ 6:57 am

    OOoo I should try this!
    My ‘lazy’ version of chicken/Hainanese rice is putting the chicken & rice in a rice cooker with all that other good stuff, i.e. ginger & garlic.


    • wiffy replied: — August 6th, 2009 @ 10:34 am

      I like the ‘lazy’ version of cooking :D I shall try it out when I’m pressed for time.


  5. gaga — August 7, 2009 @ 12:56 pm

    I sooo much a good hainan chicken rice. I haven’t been able to find any where I am. But I guess I can stop the search and make it myself, thanks!


  6. Nilmandra — August 15, 2009 @ 10:27 pm

    I steam my chicken too for this dish! I should really get down to writing the recipe out. I normally just cook two chicken breasts for the two of us rather than the whole chicken, so it is easier just steaming those pieces rather than poaching an entire chicken. Yours look great!


    • wiffy replied: — August 17th, 2009 @ 8:49 am

      Look forward to your recipe! Steaming chicken breasts sound like a good idea as well. Less hassle, and boneless! :-)


  7. Nadya wong ^.^ — August 25, 2009 @ 6:17 pm

    wow~~~…. :D looks so delicious… :-) …nice blog too :up: n very nice photograghy skills… hahaha…LOL.. :wink:


    • wiffy replied: — August 26th, 2009 @ 4:53 pm

      Thanks for your kind words :-)


  8. SY — June 15, 2011 @ 10:30 am

    I can’t get the carving the chicken part.. i don’t know how to carve or where to start carving the chicken..


  9. SY — June 15, 2011 @ 10:31 am

    I can’t get the carving the chicken part.. i don’t know how to carve or where to start carving the chicken.. :(


    • wiffy replied: — June 17th, 2011 @ 1:03 pm

      you can try looking for youtube videos, many out there teaching how to carve a chicken :)



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