Make this delicious Hainanese peranakan chicken rice recipe today.


  • Chicken Rice

  • 400g rice

  • 440g chicken stock thin

  • 12g salt

  • 140g chicken oil

  • 20g sliced old ginger

  • 20g slide galangal?

  • 32g Thai pandan leaf

  • 20g Brush lemongrass

  • Rempah for rice

  • 35g lemongrass

  • 90g shallots

  • 24g garlic

  • 20g ginger

  • 20g galangal

  • Poached Chicken

  • 1.5kg whole fresh chicken

  • big pot of water

  • 130g spring onion

  • 130g ginger

  • 130g garlic

  • TT salt

  • TT rock sugar

  • 30g kombu

  • 40g dried scallops


  • For chicken rice:

  • 1.

    Fry chicken oil with blended rempah till fragrant

  • 2.

    Add in sliced ginger, galangal and brush lemongrass, continue frying

  • 3.

    Add in washed rice, fry well

  • 4.

    Add in stock, salt and pandan leaf

  • 5.

    Boil until stock reduces to the same level as the rice

  • 6.

    Transfer the rice to tray

  • 7.

    Steam for 45 minutes in a steamer

  • 8.

    Once steamed, cover and let it rest for 15 minutes

  • 9.

    Stir and serve

  • For poached chicken:

  • 1.

    When the water boils, place the chicken in and out of the water about 3-4 times.

  • 2.

    Simmer the chicken for 40-50 minutes, depending on the size of the chicken.

  • 3.

    Immediately ice bath after the chicken is cooked.

  • 4.

    Poach the chicken again to bring it back up to room temperature.

Nutritional information

Nutritional analysis per serving (22 servings)

  • Energy 314kj
  • Fat Total 17g
  • Saturated Fat 3g
  • Protein 15g
  • Carbohydrate 23g
  • Sugar 2g
  • Sodium 342mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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