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Homemade Hainanese Chicken Rice

"This is a popular dish in Singapore, usually found in hawker centers. The chicken stock makes the rice very fragrant and delicious. Serve with chile sauce and dark soy sauce."
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1 h 15 m servings 509 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 509 kcal
  • 25%
  • Fat:
  • 18.3 g
  • 28%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 30.5 g
  • 61%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 662 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Rub about 1 teaspoon salt all over chicken.
  2. Fill a large pot with water; add garlic, 15 ginger slices, spring onions, and 1 tablespoon sesame oil. Bring liquid to a boil. Carefully lower chicken into pot. Return liquid to a boil, reduce heat, and simmer over low heat until chicken is fully cooked, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and transfer to a bowl of ice water, reserving chicken broth.
  3. Combine 3 cups chicken broth, rice, 2 tablespoons sesame oil, pandan leaves, and 1 teaspoon salt in a rice cooker; cook according to manufacturer's instructions until rice is tender.
  4. Serve rice alongside chicken.

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