Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Yield: 1
Ingredients: 1500.0g Whole Chicken, washed and cleaned; 5000.0ml Water; 100.0g Spring Onion, washed; 50.0g Sliced Young Ginger; 40.0g Knorr Concentrated Chicken Stock 1kg; 50.0g Spring Onion, washed and cut; 50.0g Ginger, washed and cut; 40.0g Coriander Stem, washed; 60.0ml Soya Sauce; 25.0g Rock Sugar; 300.0ml Water; 30.0ml Sesame Oil; 20.0ml Oil; 1000.0g White Rice, washed and pat dry; 100.0g Shallot, blended; 100.0ml Garlic, blended; 200.0g Pandan Leaf, washed and pat dry; 100.0g Lemongrass, pounded; 5.0g Galangal, thickly sliced; 100.0g Younger Ginger, thick sliced; 60.0g Knorr Chicken Seasoning Powder 1kg; 1200.0ml Water; 120.0ml Corn Oil; 20.0g Knorr Concentrated Chicken Stock 1kg; 20.0g Coriander Leaves; 20.0g Spring Onion, sliced; 10.0g Red Chilli, seeds removed and sliced; 50.0g Cucumber, sliced

Create this iconic Singaporean dish that will leave your dinner guests raving and craving for more. Bring chicken rice to greater heights with chicken stock and Knorr Chicken Seasoning Powder, and turn your guests into ardent fans of chicken rice.

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Chicken

Whole Chicken, washed and cleaned 1500.0 g

Poach Chicken

Water 5000.0 ml
Spring Onion, washed 100.0 g
Sliced Young Ginger 50.0 g
Knorr Concentrated Chicken Stock 1kg 40.0 g
Knorr Concentrated Chicken Stock 1kg
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FoodXervices

Lim Siang Huat

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Soya Sauce for Chicken

Spring Onion, washed and cut 50.0 g
Ginger, washed and cut 50.0 g
Coriander Stem, washed 40.0 g
Soya Sauce 60.0 ml
Rock Sugar 25.0 g
Water 300.0 ml
Sesame Oil 30.0 ml
Oil 20.0 ml

Chicken Rice

White Rice, washed and pat dry 1000.0 g
Shallot, blended 100.0 g
Garlic, blended 100.0 ml
Pandan Leaf, washed and pat dry 200.0 g
Lemongrass, pounded 100.0 g
Galangal, thickly sliced 5.0 g
Younger Ginger, thick sliced 100.0 g
Knorr Chicken Seasoning Powder 1kg 60.0 g
Knorr Chicken Seasoning Powder 1kg
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Lim Siang Huat

Teo Soon Seng

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Water 1200.0 ml
Corn Oil 120.0 ml
Knorr Concentrated Chicken Stock 1kg 20.0 g
Knorr Concentrated Chicken Stock 1kg
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FoodXervices

Lim Siang Huat

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Before Serving

Coriander Leaves 20.0 g
Spring Onion, sliced 20.0 g
Red Chilli, seeds removed and sliced 10.0 g
Cucumber, sliced 50.0 g

Asian

Southeast Asian

Chicken/Duck

Rice

Main course

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Preparation

Chicken
- Trim cut off chicken feet.
- Wash and clean up innards.
- Pat dry and put aside.
Poach Chicken
- In a pot, bring water to boil.
- Add in spring onion, ginger and simmer.
- Add in chicken and poach for 45 minutes with pot covered.
Soya Sauce for Chicken
- In a pot, heat up oil and stir fry ginger, spring onion and coriander stem till fragrant.
- Add in water and soya sauce and bring it to boil.
- Add in rock sugar and lastly finish it with sesame oil.
- Set aside.
Chicken Rice
- Wash the rice, lay it onto insert.
- In a blender, blend shallots, garlic and oil together to form a paste.
- In a pot, sauté the blended paste till aroma is released.
- Add in blue ginger, lemon grass, young ginger and pandan leaf.
- Sweat mixture till aroma is released.
- Add in water, bring it to boil, add in Knorr Concentrated Chicken Stock, Knorr Chicken Seasoning Powder and rock sugar.
- Transfer stock onto the rice tray and steam it for 40mins.
- After rice is cooked, remove lemongrass, ginger and pandan leaves.
Before Serving
- Mould rice onto plate, place slice cucumber on top of the rice.
- Drizzle soya sauce over the portioned chicken.
- Garnish the portion chicken with chili and coriander.
- Ready to serve.

Asian

Southeast Asian

Chicken/Duck

Rice

Main course

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Hainanese Chicken Rice

Ingredients