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.
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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
- Rice Cooker Chicken Rice Recipe
- Claypot Chicken Rice Recipe
- Singapore Hawker Recipes
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.
Condiments for Chicken Rice – Ginger Sauce, Chilli Sauce, Sesame Oil, Chicken Soup
Steamed Chicken Rice Recipe
The liquid from steaming the chicken (concentrated, pure and a little oily) is perfect for cooking flavourful chicken rice.
Ingredients:
Steamed Chicken
- 1 (kampong) chicken neck and head discarded, feet reserved for making chicken stock; cavity emptied and cleaned
- 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
- 2 tsp fine salt
(A) Chicken Rice
- 1 1/2 cup long-grain white rice rinsed
- 1 1/2 cup* broth from steaming the chicken add more water if not enough
- 5 cloves garlic slightly bruised
- 5 slices ginger
- 2 pandan leaves tied in a knot
* Same ratio of rice: water is used, but it may differ slightly with different model of rice cooker.
(B) Chilli Sauce
- 5 finger-length red chilli de-seeded
- 2 chilli padi (bird’s eye chili) do not de-seed, for the heat; to taste
- 8 cloves garlic peeled
- 3 slices ginger
- 2 tbsp rich chicken stock add chicken seasoning powder if stock is not rich enough
- 1/8 tsp salt to taste
- 1/2 tbsp rice vinegar
- 2 tsp sugar to taste
- juice from 2 limes
(C) Ginger Sauce
- 50 grams peeled young ginger cut to small chunks for even blending
- 3 shallots peeled
- 2 tbsp high-quality sesame oil
- 1 tbsp peanut oil or chicken oil
- 2 tbsp chicken stock
- 2 tsp chicken seasoning powder optional; to taste
- 2 tsp sugar to taste
- 1/8 tsp salt to taste
(D) Sesame Drizzling Sauce
- 50ml chicken stock
- 1 tbsp sesame oil
- 1 tsp light soy sauce
(E) Chicken (Dang Gui) Soup (Optional)
If you do not wish waste the bones after carving the chicken, use them for making chicken soup.
- whole chicken carcass after carving, feet and wing tips included
- 1.2 litres water
- 6 pieces dang gui optional
- 1 carrot peeled and sliced
- 1/2 tbsp wolfberries soaked in a bowl of water until puffy
(F) To Serve
- 1 cucumber sliced thinly diagonally
- 1 tomato sliced thinly
- coriander
- spring onions cut cross section lengthwise
Directions:
Steamed Chicken
- Rub salt all over the chicken. Loosely stuff chicken cavity with 5 garlic cloves, 5 slices ginger and half of the spring onions.
- 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.
- Steam in a covered steamer (such as a large wok) over high heat for about 30-40 minutes. 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 or chopstick in the thigh area: if clear liquid (no blood) runs out, the chicken is cooked.
- Reserve the chicken stock collected in the steaming dish and empty the cavity liquids.
- When chicken has cooled, carve the chicken (boneless).
Chicken Rice
“COOK” rice in rice cooker (A). “KEEP WARM” until serving.
Chilli Sauce
Blend (B) to a smooth paste. Season to taste. Click here for more photos and detailed tips.
Ginger Sauce
Blend (C) to a smooth paste. Season to taste. Click here for more photos and detailed tips.
Drizzling Sauce
Combine (D) in a small bowl.
Chicken Soup (Optional)
- This chicken soup is entirely optional. Instead of cooking this, you may freeze the carcass/bones for making chicken stock next time.
- Bring everything except wolfberries to a boil, then reduce heat to simmer for 30 minutes.
- Add wolfberries and simmer for a further 5 minutes before serving. Discard bones.
To Serve
- To assemble the dish, scoop a bowl of cooked chicken rice on plate. Place cooked chicken over the rice.
- Garnish the plate with sliced cucumbers, tomatoes, coriander and spring onions.
- Serve chicken rice with chilli sauce, ginger sauce, dark soy sauce and chicken soup.