Hainanese Chicken Rice with Chili Sauce

hainanese chicken rice recipe

5 from 11 reviews

Hainanese chicken rice recipe is simply poached chicken, served with seasoned rice, and a side of sauce.


  • 1 whole heirloom chicken
  • 5 whole pieces of dried scallops
  • ¼ cup cured chinese ham
  • 8 cups water
  • 1 quart chicken broth
  • 5 tbsp salt
  • 5 tbsp chicken bouillon
  • 1 thumb size ginger
  • 2 sprigs of green onion
  • 2 cups of jasmine rice


  • 4 thai chili
  • 4 tbsp oil
  • 2 cloves of garlic
  • ⅔ tsp salt


  1. In a small bowl, add in dried scallops and fill with 1 cup of hot or warm water. Wait 15-20 minutes. Once dried scallop is rehydrated, shred scallops using your fingers. Set aside for for later use. Slice cured ham into small cubes. Boil 8 cups of water and add chicken broth and bring to a boil on medium heat. 
  2. Slice ginger and smack with the knife to bruise the ginger. Tie green onion into a knot and stuff with ginger into the cavity of chicken. 
  3. Once water is boiling, add in chicken bouillon, salt, ½ of the pieces of dried scallop, and cured ham to taste. When water is boiling, place chicken inside the pot and turn off the stove. Cover with a lid and let chicken cook for 35 minutes. 
  4. Prepare 2 cups of rice and rinse and drain 3 times before cooking. 
  5. When chicken has been cooked for 35 minutes, open the lid and quickly take out 1 cup of chicken broth. Combine chicken broth with driied scalloped water and pour into rice cooker. Add the remaining ½ of shredded dried scallops and spread across the rice cooker. Cook rice right away. 
  6. Once chicken has been cooked for 40-45 minutes, take out the chicken. 
  7. While the chicken is cooling, slice thai chilis. Add thai chilis and garlic into a mortar & pestle. Use the pestle to smash and blend thai chili and garlic until it forms a paste. Transfer to a bowl afterwards, and add ⅔ tsp of salt to the bowl. 
  8. Boil 4 tbsp of oil on high heat in a small pot. Once the oil in the pot is steaming, pour hot oil into chili paste to create the chili sauce. 
  9. Once chicken is completely cooled, chop chicken into small 1-inch pieces and serve. (Check out my post on how to chop a whole chicken.)
  10. When rice is cooked, serve with chicken and chili sauce. Garnish with cilantro! 


Make sure your chicken is 90 percent submerged in the water in order for it to be cooked evenly. If your liquid does not cover the top of the chicken, at the 35 minute mark flip the chicken over for the last remaining 10 minutes.

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