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Tuesday, May 12, 2009

Hainanese Chicken Rice

I'm sure every mum out there sure know how to prepare this delicious Hainanese Chicken Rice.

Recipe to share

1) White-Cooked Chicken (Bai Zhan Ji)

- Put the water to boil in a large pot enough to accommodate the whole chicken (that one I bought about 2kg).
- Add some ginger and spring onion in the water.
- When water is boiling, lower chicken into the water. Once the water boil again, turn slow flame and cook for 20-25mins.
- Once done, rub the chicken with salt and sesame oil.
-Cool before cutting into serving pieces.

2) Chicken Rice
- Wash rice, add the chicken stock ( stock from white-cooked chicken) , few slices of ginger, pandan leaf and salt.
- Soak rice in electric rice cooker and turn it on after 1 hour.
-Stir with fried garlic oil just before serving.

3) Chilli sauce
- Blend fresh red chilli, garlic, ginger, lime skin(optional), chicken stock(little) and salt.
- Add lime juice and serve.

4) Garlic and Ginger sauce
- Blend garlic and ginger became paste.
- Heat sesame oil in a wok, stir fry garlic/ginger paste, tasted with light soy sauce and oyster sauce.

** New way of eating white-cooked chicken (created by my husband) , use salad to wrap chicken and add mustard...


Precious Pea said...

Haha...very creative way to eat the chicken.

Sonia ~ Nasi Lemak Lover said...

Precious Pea, surprisingly very delicious..

Colin Woon said...

Hainanese chicken rice is one of my favorite dish! This is usually what I order when I go to Malaysian Restaurant in Houston! I LOVE!

Really impressive photos, Sonia! I like the 1st one especially and the 3rd one. Great composition on the 1st shot, tight framing, great perspective, good color, simply AWESOME! Cool! I'm very impressed!

Sonia ~ Nasi Lemak Lover said...

Colin, is the Hainanese chicken rice serve in restaurant Houston goof? Ask you wife try to follow my reciepe to cook it.

Thank you, I realized that I must take photos using outside sunlight then only I can get this kind of good photos...

Colin Woon said...

The Hainanese chicken rice here is not bad but I bet yours is much better. I will definitely ask my wife to try your recipe.

Yeah, you seems to grasp the lighting concept successfully. Diffused sunlight is definitely the way to go for most shot.

Nancymommy said...


TINTIN said...

Wow..yummy! It's quite sometime that I last ate chicken rice. I used to steamed the chicken instead of boil it. Maybe I shall cook it one day and share my recipe with u as well..

Bakeling said...

Your recipe of cooking the Hainanese Chicken Rice is easy to understand , extra marks is added with the good photographs !

温馨小屋 said...


Sonia ~ Nasi Lemak Lover said...

Nancy, I dont know how to describe the taste because it is very special for this new way of eating chicken, you try it and let me know.

Tintin, yes, steamed chicken also ok, but I boil it because I need the chicken stock to cook the rice, then the rice only tasty.

Bakeling, try to cook it, but maybe you just steam it instead of boil the whole chicken.

Felvinc, sama sama..

Raynebow said...

It will taste better if you can add in some chicken oil, hehe! Fry some chicken fats till the oil comes out, add onto your rice & chilli sauce :)

Sonia ~ Nasi Lemak Lover said...
This comment has been removed by the author.
Sonia ~ Nasi Lemak Lover said...

Raynebow, thanks for the tips, but the chicken oil is too oily for me, furthermore the chicken stock already contain a lot of chicken oil.

Annie said...

Wow looks delicious!! I like the way my brother eats, hehehe it's so like me!! but i'll eat w/o the skin!

Sonia ~ Nasi Lemak Lover said...

Annie, ya, chicken had removed the skin and the taste was just yummy.

*You Lite Up My Life* said...

Hi Emile, I have an award for you, pls collect it from my blog.

Yum yum... look so so delicious :)

LianneK said...

Your chicken rice looked really, really good! I´ve once witness a hainanese friend making them and the amount of work scares the shit out of me but yours seems doable and manageable :-)

Sonia ~ Nasi Lemak Lover said...

Lianne, actually this is very easy to prepare..

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