Easy Hainanese Chicken Rice Recipe 海南鸡饭

INGREDIENTS (~3 to 4 servings):
*you can steam as many chicken legs as you want, so long as it fits your steaming plate and your steamer or pot. The steaming timings remain the same.


  • 2 large chicken leg*
  • 4 tbsp salt – for scrubbing
  • 10 thin slices of ginger, 1 – 2 inches long
  • salt to sprinkle before steaming

(note, measurements are in the standard US cups)

  • 2 cups thai jasmine rice
  • 1.5 cups water
  • 4 thin slices of ginger
  • 1 – 2 tbsp chicken fat (cut out from chicken leg)
  • 1/4 tsp salt

Ginger sauce:

  • 45g grated fresh ginger
  • 40g green onion slices
  • 1.5 tbsp avocado oil
  • 1/4 tsp salt
  • 1.4 tsp pure sesame oil

Chicken Sauce:

  • 1/4 cup hot water
  • 1.5 tbsp pure maple syrup
  • 1 tbsp gluten free soy sauce
  • 1/4 tsp pure sesame oil



  1. Rinse the chicken legs under cold running water. Rub salt all over, especially the skin. Rinse. Pat dry.
  2. Cut out chicken fats. Set aside to be used for rice.
  3. Place chicken legs on steaming plate.
  4. Salt both sides of the chicken legs.
  5. Place ginger slices under and on the chicken legs
  6. Steam chicken, covered, over high heat for 20 minutes. Then over medium heat for 20 minutes.
  7. After, turn off the heat source. Leave chicken as it is, covered, for another 20 minutes.

Rice – no rice cooker method:

  1. Add rice into pot.
  2. Rinse rice 4 to 5 times or until water runs clear.
  3. Ensure water is drained completely.
  4. Add chicken fats, salt & water. Mix – ensure rice is well spread out in the pot.
  5. Bring to a boil. Once boiling, turn off heat source.
  6. Cover pot with lid, and let it sit for 11 mins. Using a timer is recommended.
  7. During this 11 mins, release steam when necessary, then cover with lid.
  8. After 11 mins, immediately fluff rice and transfer to a bowl. Set aside.

Ginger Sauce:

  1. Add grated ginger and green onion slices in a bowl.
  2. Mix and pound it until the its juices come out.
  3. Add salt. Mix.
  4. Add avocado oil over medium heat.
  5. When oil is heated, add the ginger-green onion mixture.
  6. Fry gently until fragrant. Do not allow it to brown.
  7. When almost done, add sesame oil. Mix.
  8. Transfer ginger sauce to a bowl. Set aside.

Chicken Sauce:

  1. Add hot water, gluten free soy sauce, maple syrup and sesame oil into a small bowl.
  2. Mix and set aside.

Putting all together:

  1. When the chicken legs are ready, carefully remove it and place it on paper towels so it won’t be dripping wet.
  2. Remove bones and cut it into slices. See video above on how I do it.
  3. Place chicken slices on serving plate.
  4. Drizzle chicken sauce over the chicken slices.
  5. To serve, place chicken slices over the rice. Drizzle chicken sauce. Place ginger sauce on the side.
  6. This dish pairs well with steamed/sauted green leafy vegetables, broccoli or raw cucumbers/tomatoes.


  • If you are able handle spicy, this dish goes well with garlic chilli sauce.
  • You can freeze chicken slices and rice separately in 1 serving portions – and microwave it when you next feel like eating chicken rice. Great for fast meals or busy days.
My easy hainanese chicken rice ready to serve!

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