(HD) RECIPE: Hainanese Chicken Rice 海南雞飯 ( with rice cooker )

(HD) RECIPE: Hainanese Chicken Rice 海南雞飯 ( with rice cooker )

Servings: 2-3

Ingredients for chicken:

– 985g chicken thighs (approx. 4 )
– 110g onion (1/2 a medium-sized)
– 2 stalks scallions
– 3 cloves crushed garlic
– 6 slices ginger
– 35g cilantro (optional)
– 1.5 tsp salt
– 3 cups water
– sesame oil ( for brushing )

Ingredients for rice:

– 1.5 cups rice
– 1-2g dried shallots
– olive oil
– 10g minced ginger
– 2 clove garlic ( minced )
– 1.5 – 2 cups chicken stock
– pinch of salt

Ingredients for ginger-scallion sauce:

– 15g minced ginger
– 1 clove garlic ( minced )
– 2 stalks scallions
– 2g salt
– 2 tsp olive oil


1.) Cut cucumbers into slices. Set aside.

2.) Place chopped up onion, 2 stalks green onions, 3 cloves of crushed garlic and cilantro in a pot. Add 3 cups of water. Bring to a rolling boil.

3.) Marinate the chicken thighs with 1.5 tsp of salt.

4.) Add the chicken thighs into the boiling water.

5.) Cover the pot and bring to a rolling boil over high heat. As soon as the water reaches a vigorous boil, reduce the heat to low and cook the chicken, covered, at a very slow boil for 5 minutes.

6.) Then remove the pot from the heat and let it stand, covered, until the chicken is no longer pink in the center, 25 to 35 minutes. (The exact time will depend on the size of the thighs.)

7.) When the chicken is done, remove it from the pot, using tongs or a slotted spoon. (Reserve the chicken stock in the pot for later use.) Put the chicken thighs under cold running water / iced-bath to cool.

8.) Debone the chicken thighs. (Save the bones for later use.) Cut the chicken into bite-size chunks. Brush the surface with some sesame oil. Set Aside.

9.) Bring the saved-up chicken stock back to a boil. Put the chicken bones back into the stock. Boil on HIGH heat until there's at least 2 cups of stock left.

10.) Drain the stock. Discard all the bones and ingredients. Set the soup stock aside for later use.

11.) Wash 1.5 cups of rice. Drain well and set aside.

12.) Grate some ginger and 2 cloves of garlic.

13.) In a heated pan, add a little bit of olive oil. Add in the grated ginger and garlic.

14.) Add in the rice and the dried shallots. Stir-fry everything until fragrant.

15.) Transfer the rice to a rice cooker. Add 1.5 – 2 cups of chicken stock. Cook rice.

16.) In the meantime, prepare the ginger-scallion sauce.

17.) Grate 15g ginger and 1 clove garlic. Cut up scallions. Put them all in a small dish.

18.) Add 2g salt to the mixture.

19.) Heat up some olive oil.

20.) Pour the heated oil over the ginger,garlic,scallion and salt mixture. Mix well.

21.) Arrange the cucumber slices along the side of the plate of chicken.

22.) Ready to serve !! Enjoy !!! =)

NOTE : If you would like a nice bowl of chicken soup to accompany your chicken rice, you could use 5 cups of water ( instead of 3 ) to make your stock. Boil the stock down until you have at least 4 cups of liquid left ( Please refer to Step 9). Ladle off the top layer of fat/oil, right before you serve the chicken soup.

HEAR ME EAT (ASMR): https://www.youtube.com/watch?v=gr1FK…


Site: Royalty Free
Artist: Kevin MacLeod
Music: Modern Piano Zeta – Improbable



  1. food4444lyfe January 9, 2015 at 8:37 pm

    + WC

    I do not recreate “authentic” recipes. All the cooking videos I make on
    my channel are of recipes I’ve made up / alter to my own tasting. It is
    up to viewers if they like to follow or not.

    If it is an original authentic recipe I’ve posted, the title of the video
    will indicate so.

    Having said that, this dish was served with 3 sauces : ginger scallion
    sauce, chilli sauce and sweet soy sauce ( as shown in my A S M R video ).

  2. Slutfeast January 9, 2015 at 8:37 pm

    wad kind of knife is tat? it look plastic but it cut through bones

  3. Blood Red Butterfly January 9, 2015 at 8:37 pm

    It looks SOOOOO good! But I don’t have the patience or self control to
    spend all day on a single meal XD. I’d probably eat the chicken as soon as
    it was done broiling…

  4. food4444lyfe January 9, 2015 at 8:37 pm


    No problem !! 。^‿^。

  5. pat raj January 9, 2015 at 8:37 pm

    Dude, you are absolutely brilliant. I made it last weekend & it was the
    best chicken rice I have ever tasted – taking into account that hainanese
    chicken rice is my favourite & I have been eating it since young. Make me
    wonder why I never try to cook it before!! Thanks again

  6. WNYau January 9, 2015 at 8:37 pm

    the chicken stock probably needs to be set aside until cool before using it
    for cooking rice. Using warm soup to cook rice will make it too soft and
    gluey. Anyway, it’s an excellent “re-engineering”. 

  7. Mariah Yang January 9, 2015 at 8:37 pm

    Thank i like

  8. Faith Lee January 9, 2015 at 8:37 pm

    How do you keep the chicken warm or how to heat it up after you’re done
    preparing the rice? I feel like microwaving it would make the meat taste
    rough so I’m just curious about how you do it. Thanks :)

  9. Francis Claudine January 9, 2015 at 8:37 pm

    Tried and tested….best method i love it….

  10. Timothy Pham January 9, 2015 at 8:37 pm

    I love this, but can only find this when I am visiting out of town. I
    can’t believe I ran into this on youtube, and your video has made it so
    clear and easy to follow along. I can’t wait to try this! Thank you!

  11. Elaine Labadchan January 9, 2015 at 8:37 pm

    Ilove it ..dis is my truely taste i want very helpful tnx so much

  12. Dhanalakshmi Asokan January 9, 2015 at 8:37 pm

    Awesome demo but i Wonder y did u fry the rice grain? Is dat the authentic

  13. Harry Sosiawan January 9, 2015 at 8:37 pm

    very useful tips! for urban people, we always use rice cooker to cook. can
    you give more recipe for fish or meat using rice cooker?

  14. Jag Aruna January 9, 2015 at 8:37 pm

    In step 7, can we let the chicken cool at room temperature instead of
    ice/water bath?
    In steps 13 and 19, can one use sesame oil in place of olive oil?
    Great Video; many thanks

  15. WC January 9, 2015 at 8:37 pm

    Where’s the sweet soy sauce? and the sweet chili sauce? Without these
    condiments, it’s not an authentic Hainanese Chicken Rice.

  16. Margred Grace January 9, 2015 at 8:37 pm

    Oh my gosh! I’m so happy to have found this YouTube! Thank you so much,
    you’ve made the steps very clear! I can’t wait to try it myself!!

  17. Amanda Hong January 9, 2015 at 8:37 pm

    We have the same rice cooker. Can you tell me which settings you used to
    cook the chicken?? Thanks!

  18. milcah Sadsad January 9, 2015 at 8:37 pm

    Ohhh can’t wait to try this. Whenever my family and went to chinese
    restaurants, we always order white chicken so I wanna surprise them by
    making this. O(≧∇≦)O

    Question though, can use vegetable oil instead of olive oil for the sauce?
    Will it make a huge difference if I use it? 

  19. △Illuminati January 9, 2015 at 8:37 pm

    I love hainanese rice and chicken 😀 but I put my own style to it because
    at the end I broil the chicken so it becomes crispy and season it with soy
    sauce and sesame paste. XD

  20. Joe King January 9, 2015 at 8:37 pm

    good job! I love chicken rice.

  21. cickevy January 9, 2015 at 8:37 pm

    Thanks for the video. I’ve been looking everywhere for the Ginger Scallion
    sauce recipe! What oil was traditionally used instead of olive oil to make

  22. ED January 9, 2015 at 8:37 pm

    Keep it up! Definitely deserve a Sub! Keep making these helpful videos:)

  23. TukTuk Syko January 9, 2015 at 8:37 pm

    Thanks. looks really good. i will try tomorrow.

  24. Rebecca Lee January 9, 2015 at 8:37 pm

    I have the best and yummy Hainanese Chicken Rice chili sauce – 180 gm —
    around 10 fresh chili blend with 4 garlic & 2 inches ginger, some chicken
    soup with some oil, Blend them well. If you like to be more spicy, add 1-4
    bird eye chilli, salt to taste. All my friends love it and asked for the

  25. Nana Ninjaa January 9, 2015 at 8:37 pm

    Thank you for making it as simple as possible!