Hainanese chicken rice

Hainanese chicken rice

Eat Right For Your Body Type
Lisa Linder

This is such an unassuming dish but it is really flavourful. Chicken is poached in an aromatic broth and served on rice with a simple sauce and a few garnishes sprinkled over. It is one of Singapore’s most famed dishes and luckily works with Ayurvedic principles. The chicken is grounding and nourishing and works for all doshas. It is not as complicated as it may seem but needs to be prepared in stages; it is well worth making.


Quantity Ingredient
2 small chicken breasts, skinned

Poaching liquid

Quantity Ingredient
1.2 litres good-quality chicken stock
2 spring onions
4 large garlic cloves, peeled and lightly crushed
2.5 cm piece ginger, peeled and sliced
10 black peppercorns

Aromatic rice

Quantity Ingredient
1 tablespoon vegetable oil
1 small–medium onion, peeled and finely chopped
2 garlic cloves, peeled and chopped
120g jasmine or basmati rice, washed well and left to dry

Ginger chilli dressing

Quantity Ingredient
1/2 small chinese red chilli, finely sliced
1 1/2 teaspoons lemon juice
1 teaspoon rice vinegar
1 teaspoon sugar
salt and freshly ground black pepper

Soy dressing

Quantity Ingredient
2 teaspoons light soy sauce
1 teaspoon unrefined sugar
12 drops sesame oil
2 teaspoons vegetable oil
1/2 teaspoon dark soy sauce

To serve

Quantity Ingredient
cucumber, chopped, (vata and pitta)
spring onion, (kapha)
fresh coriander, (all doshas)


  1. Bring the ingredients for the poaching liquid to a boil in a saucepan that will contain the two chicken breasts snugly. Boil for 15 minutes to allow the flavours to infuse. Turn the heat to its lowest setting, add the chicken and poach, uncovered, in barely simmering water for 10–12 minutes, depending on thickness. Take out and keep warm by wrapping in foil.
  2. While the chicken is poaching, start the rice. Heat the oil in a small non-stick saucepan, add the onion and cook until soft. Add the garlic and stir-fry for 40 seconds. Add the rice, stir well to coat in the oil, then take off the heat and wait for the chicken to finish cooking. When it is cooked, strain and reserve the chicken stock and, separately, reserve the cooked ginger and garlic (for the dressing).
  3. Add 250 ml of the stock to the rice. Gently bring to a boil, then cover with a tight lid, turn the heat down and simmer, undisturbed, for around 10–12 minutes. Check a grain after 10 minutes; if it is not cooked through, return to the heat for another couple of minutes.
  4. While the rice is cooking, grate the reserved cooked ginger and garlic on a microplane or fine grater and mix in the remaining ingredients for the ginger chilli dressing, adding 2 tablespoons of the reserved chicken stock, season to taste.
  5. Stir together the ingredients for the soy dressing, adding 3 tablespoons of the chicken stock.
  6. To serve, divide the rice between two plates. Slice the chicken into fine strips on the diagonal, place on top of the rice and spoon over the soy dressing, if using. Top with the appropriate garnishes and serve with the ginger chilli dressing on the side.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again