Even though Hainanese chicken rice is one of Singapore and Malaysia’s most popular dishes it actually gets its origins in Hainan, China. The fat of the chicken is really important in this dish because it’s what flavours all the elements. Make sure to taste the chicken broth, if it tastes a little bland, add some more salt or you can also boost it with a dash of fish sauce if you like. It’s best to use the best chicken you can get your hands on.
Serves 6 
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For the chicken:
3-4 lbs whole chicken
1in piece ginger, sliced
6 spring onions, green parts
1 tbsp sesame oil
For the ginger & garlic sauce:
Thumb sized piece of ginger, finely grated
6 spring onions, white parts
1 chilli, roughly chopped
4 garlic cloves, roughly chopped
½ tsp sugar
¼ tsp salt
For the chilli sauce:
4 red chillies, roughly chopped
1 shallot, roughly chopped
Thumb sized piece ginger, roughly chopped
2 cloves garlic, crushed
Juice ½ lime
For the rice:
2 tbsp sunflower oil
14oz jasmine rice
1 banana shallot, finely chopped
4 garlic cloves, crushed
1 pandan leaf, tied into a knot (optional)
To serve:
½ cucumber, sliced
Large handful coriander leaves
For the chicken:
1 x 1.5kg whole chicken
5cm piece ginger, sliced
6 spring onions, green parts
1 tbsp sesame oil
For the ginger & garlic sauce:
Thumb sized piece of ginger, finely grated
6 spring onions, white parts
1 chilli, roughly chopped
4 garlic cloves, roughly chopped
½ tsp sugar
¼ tsp salt
For the chilli sauce:
4 red chillies, roughly chopped
1 shallot, roughly chopped
Thumb sized piece ginger, roughly chopped
2 cloves garlic, crushed
Juice ½ lime
For the rice:
2 tbsp sunflower oil
400g jasmine rice
1 banana shallot, finely chopped
4 garlic cloves, crushed
1 pandan leaf, tied into a knot (optional)
To serve:
½ cucumber, sliced
Large handful coriander leaves
Stock pot
Pestle and mortar
