Hainanese Chicken (Pinoy Style) with Hainanese Rice

This recipe I have here is a good welcoming dish for the year of the rooster! If you have eaten in the Hainanese Delights fast food, I think the Hainanese chicken is their specialty. I have tried that dish many times and I always order that whenever I eat on that fastfood. Its because I love the dipping sauces like the grated ginger with oil and also the chili paste and soy sauce. But whenever I took my wife there, she doesn’t like that dish because she thinks its still raw.

Sometimes I think it is kind of half cooked because I can sometimes see the bones still have fresh blood. And the taste is a bit bland. Anyway this recipe I have here is proven to taste so good that I’m sure you will love the taste. You can also cook it thoroughly and well done as per your preference. The best thing about this recipe is the simplicity where you don’t need to buy hard to find Chinese condiments and herbs.

A Pinoy Take on a Classic

As we welcome the year of the rooster, what better way to celebrate than with a comforting and flavorful dish that’s easy to prepare? If you’ve ever dined at the popular Hainanese Delights fast food chain, you might be familiar with their signature dish, known for its tender, succulent chicken and flavorful rice. I’ve tried it many times and, like many others, I’ve been captivated by the aromatic dipping sauces—especially the ginger and oil mixture and the spicy chili paste. But, as much as I enjoy it, there’s always been something a little off. Sometimes, the chicken feels undercooked, with a hint of pinkness around the bones. While this style of cooking is traditional for this dish, not everyone is a fan of its subtle, almost mild flavor. That’s where this recipe comes in. It’s a foolproof method that delivers deliciously tender chicken and rice without the fuss of hard-to-find ingredients. The best part? You can cook the chicken to your preferred doneness.

This is the perfect dish for home cooks looking for simplicity without sacrificing flavor.

A Brief History of the Dish

Originating from Hainan, China, this iconic dish has found its way into the hearts of many food lovers across Southeast Asia. Though often associated with Singaporean cuisine, the roots of this dish go back to the Hainanese people, who migrated to Southeast Asia during the early 19th century. Traditionally, this recipe focuses on simple, pure flavors, with the chicken poached slowly to preserve its moisture. It’s typically served with fragrant rice cooked in the same broth used for the chicken, alongside a variety of dipping sauces that elevate its mild flavor profile.

What makes this dish truly special is the combination of textures and flavors—the silky smoothness of the chicken, the richness of the rice, and the punchy, flavorful sauces.

Cooking the Chicken to Perfection

One of the things I love most about this version of the dish is that it can be easily adapted to your preferences. While the traditional way might leave the meat slightly pink near the bones, in this Pinoy-friendly version, you can cook it thoroughly to ensure a fully cooked, tender bite. Begin by rubbing the chicken with salt to season and tenderize it. If you’re working with a whole bird, go the extra mile by stuffing it with aromatics like ginger, onion, and lemongrass. This not only infuses the chicken with a lovely fragrance but also adds depth to the broth that will be used for the rice.

Let the chicken simmer gently in water along with these aromatics, adding salt and pepper for seasoning. As it cooks, the broth will become a flavorful base, rich with the essence of the chicken, ginger, and lemongrass. After about 35 minutes, check for tenderness and remove the chicken to let it cool slightly before serving.

The Magic of Hainanese Rice

Now, let’s talk about the rice. This is no ordinary white rice. What sets it apart is how it absorbs all the flavor from the broth, giving it a wonderfully savory taste. Start by sautéing garlic and onions in margarine until they’re fragrant and slightly caramelized. The addition of margarine gives the rice a richer taste compared to the usual oil.

Once the rice is coated in the aromatics, transfer it to a rice cooker and use the reserved chicken broth in place of water. As it cooks, the rice will soak up all those delicious flavors, creating a side that’s just as satisfying as the main protein. Fluffy, fragrant, and slightly buttery, it’s the perfect pairing for the chicken.

Flavorful Dipping Sauces

What makes this dish truly shine are the condiments served alongside it. These dipping sauces add layers of flavor, turning the simple chicken and rice combo into something extraordinary. The ginger sauce is a personal favorite, made by grating fresh ginger and mixing it with oil and a pinch of salt. It’s zingy, aromatic, and pairs perfectly with the tender chicken.

For a bit of tang and umami, a simple mix of soy sauce and calamansi juice works wonders. This sauce adds brightness and depth, complementing the subtle flavors of the chicken and rice. You can also add chili paste if you like a bit of heat.

A Comforting Meal for Any Occasion

This dish might be simple, but its impact is far from basic. It’s a meal that appeals to both the seasoned palate and those who prefer milder flavors, thanks to its customizable sauces and tender, well-cooked chicken. Whether you’re cooking for a family dinner or looking for a comforting meal to prepare for yourself, this recipe is sure to become a household favorite.

It’s also worth noting that while this dish might seem like a labor of love, it’s actually quite straightforward. Once you’ve prepared the chicken and rice, the rest comes together effortlessly. Plus, the aroma that fills your kitchen while cooking is enough to make anyone hungry.

Final Thoughts

Whether you’re familiar with this dish from dining out or it’s your first time trying it at home, this recipe is an easy introduction to a beloved Southeast Asian classic. It offers the perfect balance of simplicity and flavor, and with a few tweaks, you can make it your own. The best part is, you won’t need to hunt for exotic ingredients—everything you need is likely already in your kitchen. So why not give it a try? This dish might just become your new favorite comfort food.

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5 from 3 votes

How to Cook Hainanese Chicken (Pinoy Style)

Hainanese Chicken is a fragrant, poached chicken dish served with savory rice, complemented by flavorful dipping sauces like ginger, soy, and chili, originating from Hainan, China.

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Chicken Recipe

Cuisine: Chinese

Keyword: hainanese chicken, steamed chicken

Servings: 6 servings

Calories: 235kcal

Author: Manny

Ingredients

• 1 kilo chicken whole chicken or your choice parts
• 1 Tbsp.  rock salt
• 100  grams ginger sliced
• 2 pieces white onions quartered
• 5 kilo stalks lemon grass pounded and tie into a knot
• 1 stalk scallion or green onion sliced to 2 inch long
• 1/2 Tbsp.  pepper
• salt to taste
• MSG or granulated seasoning to taste
• 12 cups water

For the Hainanese Rice:

• 3  cups rice washed
• 5 cloves garlic minced
• 1 large white onion sliced
• 1/4 cup margarine
• 4  cups chicken broth from the boiled chicken or 2 chicken cubes dissolved in 4 cups of water
• 2 pcs pandan leaves

For the dipping sauces:

• 150 grams ginger
• 6  tablespoon  canola oil or any vegetable oil
• 1 tsp fine salt
• 3 Tbsp. premium soy sauce e.g. Lee Kum Kee or Maggi soy sauce
• 3 Tbsp. kalamansi or lemon juice

Instructions

How to cook Hainanese Chicken:

• Rub the chicken parts with rock salt and set aside. (If you are going to use a whole chicken, rub it with salt in side and out then stuff with half the amount of ginger, lemon grass and onion then set aside.)
• In a medium size pot, combine water, lemon grass, ginger, onion, salt and pepper. Bring to a boil then add the chicken. Simmer for about 35 minutes or until the chicken is tender. Turn off heat and let the it cool for a while. You will use the broth for the Hainanese rice later.
• In the meantime, to make the Hainanese rice, in a wok, heat margarine and saute onion and garlic until fragrant. Wash the rice first then drain. Put the rice in the wok together with the onion and garlic and saute continuously for 5 minutes.
• Then transfer the sauteed rice to the rice cooker and add the chicken broth. Cook until the rice is done.
• To make the ginger dipping sauce, grate the ginger and put in a small bowl. Add the oil and salt. Mix thoroughly and set aside. In a separate bowl, put the soy sauce and kalamansi juice. Serve these dipping sauces with the Hannanese chicken. Garnish with green onions if desired.

Video

Notes

Cooking Tips:

Simmer the Chicken Slowly for Tender Meat

To achieve perfectly tender and juicy chicken, simmer it gently over low heat rather than boiling it rapidly. This slow cooking method allows the chicken to cook evenly, keeping the meat moist and flavorful. Rushing the process may result in tough or dry chicken, so patience is key.

Use Fresh Ginger for the Dipping Sauce

For the ginger dipping sauce, always use fresh ginger to get the best flavor. Grating the ginger releases its natural oils, giving the sauce a bright, aromatic kick that pairs perfectly with the chicken. Pre-ground ginger won’t have the same intensity, so it’s worth the extra effort.

Infuse the Rice with Chicken Broth

The secret to flavorful rice lies in using the chicken broth instead of water. This not only adds a savory depth but also enhances the overall aroma of the dish, making the rice a delicious companion to the chicken. Be sure to sauté the rice with garlic and onion before cooking for an extra layer of flavor.