Recipe Exchange

Hainanese Chicken Rice

  • 2 kg (one whole) chicken
  • 150 gm chicken fat
  • 200 gm pandan leaves
  • 200 gm sliced ginger
  • 200 gm sliced galingal
  • 10 gm coriander roots
  • 1 tsp (10gm) salt
  • 4 litres water
  • 50 gm soya-bean sauce
  • ginger puree
  • 300 gm red-chilli puree
  • dark soya sauce
  • Fresh coriander leaves
  • Sliced cucumbers
  • Iceberg lettuce
  1. Pour the water into a large, heavy-based pot and add half the pandan leaves, coriander roots, ginger, galingal, and the teaspoon of salt.
  2. Bring the water to the boil, add the chicken and cook for 15 minutes, skimming off and reserving any chicken fat, which floats to the surface.
  3. Turn down the flame, cover the pot and simmer the chicken for another 30 minutes or so.
  4. Carefully remove the chicken from the pot (retain the stock) and immerse it in ice-cold water for 15 to 20 minutes then set it aside to drain until needed.
  5. Next cook the rice with the chicken fat, sufficient chicken stock and the other half of the pandan leaves, coriander roots, ginger and galingal. Set aside.
  6. Remove the skin from the chicken, slice it, arrange it on a platter and garnish with coriander leaves, sliced cucumbers and iceberg lettuce leaves.
  7. Serve with bowls of the chicken-flavored rice and any or all of the four condiments listed above.

  8. Recipe courtesy of Makkasan Restaurant at the Bangkok Palace Hotel, Bangkok, Thailand.