Did my first attempt today and it turns out pretty good. Mix well. It was so easy to follow with your pictures. To cut through the chicken bone, you really need a very sharp Chef’s knife. thanks for putting this online!As ex-pats in Singapore in the mid 90’s we were hooked on this. Yum!Haha, yeah I took it back in November of last year when I was out there visiting family. Because this Hainanese Chicken Rice dish is all about the pure taste of the chicken, you really want to go with organic.

I could just eat the rice! So THAT is your secret to beautiful skin. My favorite was the soy sauce chicken though. A plate of Hainanese curry rice usually comprises rice, braised cabbage, and a pork chop, drenched in fragrant curry. Now living in London, one can’t find chicken rice easily.

Thank you for sharing. I will have to try your recipe sometime soon!i’m a malaysian student in the states and just tried this last week. Each Hainanese curry rice stall has its own protected curry recipe. It’s right in the recipe (at end of post). Thanks a lot for this recipe.I just made this recipe and you’re right, it was extremely simple and easy! It’s a multi-step recipe, with 5 components:This is an organic supermarket chicken (I wish we were all as lucky as Jess to be able to have fresh chicken!) There’s an amazing goreng pisang shop there too (fried bananas). Steamy Kitchen is our family blog.Free printable! I then added to the broth about 1 tablespoon corn starch dissolved in 1/4 cup water. For the pork, mix the pork slices with the garlic, soy sauce, shao hsing, castor sugar, five-spice powder, pepper and cornflour. So, came here or ocllege and stayed – yes it was “New York or bust” since i was a 15 yo kid. Simmer about 30 min, or until thickest part of thigh reads 160F.Probably not, because the chicken was cooked in water. can you believe it! It took so much time that I just haven’t had the oomph to convince myself to make it again. Other than that I followed the recipe closely and could not be happier with the results. Thank you so much for this lovely recipe with the comments and pics. Chicken rice should have an oily sheen to it, which this one did :). Amazing with this chicken!I’m so excited to try this recipe. But the best part about the things I had in Singapore was the chili sauces on the sides of everything. YUM.i made this last night and it was awesome!! I’ve never been to Singapore, but my partner loves any Asian food, he is Indonesian. However I cannot resist but make a few modificiations – just to suit myself – namely, I am going to take the drumsticks and wings off the chicken before I poach it. He has to taste some real food from Singapore and Malaysia, especially from the hawker centres. My wife raved about it and has already claimed the leftover broth for a chicken vegetable soup later this week. No steamy wok, no cold water. thank a lot for posting wonderful hainanese chicken. Really puts me in the mood for food!Welcome, Jess! The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture. Remove from heat and let sit (with lid still on) for 5-10 minutes more.While the rice is cooking, make the sauces and carve the chicken for serving.To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.To make the ginger garlic sauce: In a small saucepan, heat the cooking oil until very hot, when you start seeing wisps of smoke. Very close to something I had at far east plaza.I am from Madagascar and like eating chicken.

Or is it 2 cups like the little plastic cups that usually come inside the jasmine rice bags (which is more like half a cup/4oz)? It was perfection. Tried it today, loved it, going to repeat many times now. I will be trying it out immediately. Do you reheat the leftover chicken or eat it cold?hey *waves* Singaporean here..haha !Its still really hot here and chicken rice is still well loved !off topic but..er spread the love<:Oh my gosh, did you take the picture of the chicken heads in Maxwell food court in singapore? Very fun. What a great recipe. In the ingredients for the chicken, you have written sesame oil, but I don’t find that in the instructions. We’ll be eating this A LOT!Made the recipe last night and tasted like water threatened with chicken flavouring. It takes me about an hour and a half — I can generally save time by doing prep work while the chicken and/or rice is cooking.Jess– Can I tell you how much I love you? In chinese restaurants they always lay it out so neat..like in your pictures!!! My mom singed the feather off and washed it clean. You can also make your own I’ve been craving Hainanese chicken for weeks and when I found your recipe, I knew it was THE one! The chicken is served warm or room temp (not hot). What do you think I did wrong or should do next time I try it?Hi Naima – next time, cook just for a few more minutes. But the coolest thing is going to be the morphed soup that we’ll have tomorrow night from this dish of combined leftovers. I’ll continue testing recipe until perfect! adding this recipe on pinterest and hoping this spreads. His eyes lit up like a Christmas tree when I served this up to him tonight. I am enthralled by the simple but “duh? Some friends who recently visited Singapore just gave their approvalLoved your story! What can I say? you are very lucky to work with Jaden. I made this and it took me right back to Okinawa and Hong Kong…Thankshope your cooking show comes through jaden!

i did put a little too much salt in each component so when I eat those together it’s a little bit too salty.
I tried a previous recipe with store-bought chicken broth and it just wasn’t the same.

It tasted amazing!! It looked amazingly like the Cantonese style boiled chicken my mother used to make — it was a summertime dish (I grew up outside of Phoenix but my family was originally from SF/Sebastapol) and we dipped the cold chicken in oyster sauce and then in a green onion/chopped garlic (LOTS)/peanut oil/salt/cilantro relish.

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