It was about six years ago. I was lying face down on a table and passing in and out of consciousness. The woman who was standing above me said:
“You’ve got a very nice aura around you, it’s very orange and positive. That’s wonderful!” she said gaily.
“Mmmmhumpphthankyoumm” I responded my voice muffled into the towels. I was enjoying my back massage so much that I was almost falling asleep. But she wanted to chat.
“Oh and by the way my husband is Chinese and I’ve got this wonderful recipe for chicken rice. Do you want to know the secret?”
Well having a good aura around me is one thing, that’s all very nice. But knowing the secret of a good chicken rice is even better! I looked up at her eager to hear the secret.
She leaned down to me and whispered “Well the secret to a good chicken rice is cooking it very, very slowly and very, very gently. And don’t let it boil!” she said with an alarmed eyebrow of caution.
I’ve never forgotten her advice. Hainanese chicken rice is one of my favourite dishes of my mother’s homeland, Singapore and is synonymous with Singaporean cuisine. It’s what I always order when I visit there (although it has been a good fifteen years since my last visit). It is a mix of tender chicken, poached ever so lightly combined with a chicken stock, ginger and garlic infused rice, a moreish ginger and garlic dipping sauce and chilli sauce. It is my food nirvana and you can be guaranteed of at least ten minutes of silence from me while I am eating it. Plus it also has the most intriguing method of cooking!
I found this recipe on the Food Safari site on SBS and it seemed to fit my massage whisperer’s code of the slow non boiling of a chicken. The chicken is ingeniously plunged into a pot of boiling water and then switched off so that it is left to cook in the hot water without stressing it or making the meat tough. When it is cooked an hour later it is dunked into an ice bath to give it a glossy sheen. This produces a tender, delectable chicken where the breast is moist. It is the perfect foil for my other favourite part-the chicken stock infused rice and the ginger dipping sauce.
My mother and I made this one afternoon although my mother’s food processor wasn’t quite up to the task of processing small amounts of ingredients so the chilli sauce and the ginger sauce wasn’t quite as good as we wanted. I will probably stick with buying the Asian Home Gourmet ginger sauce that I am obsessed with and have been buying for years. And you must have a chilli and a ginger sauce, it’s all in the sauce!
The rice was made in a rice cooker and was perfect and if I am to be immodest, even better than some restaurant chicken rices I’ve tried. If you have a rice cooker or access to one, cook it in one as I’ve never quite managed to achieve the same texture by boiling rice in a pot on the stove. The chicken, and it was a large free range bird of about 1.7 kilos and the rice was enough to feed the four of us and then still have lots of leftovers so this is best saved for a group of hungry people – with orange auras or not! 
So tell me Dear Reader, what dish have you always wanted to make for years?
And I was delighted to hear about my little mention in the Sunday Magazine this past weekend for the Whoopie Pies that I made! Click to enlarge 
Hainanese Chicken Rice
Adapted from Food Safari on SBS Food
Ingredients
Chicken
- 1 very fresh chicken (free range, I think this makes the world of difference too)
- 1 tbsp Chinese rice wine
- 1 tbsp light soy sauce
- 6 slices fresh ginger
- 1 clove garlic, slightly bruised
- 2 green shallots, chopped in a few pieces
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- ½ tsp salt
- Plus have a bowl of ice water and ice cubes ready once the chicken has finished boiling
Chicken Stock
- Chicken bones, such as whole chicken carcass, or a kilo of chicken wings or legs
- 3 pieces of ginger
- 2 shallots
Chicken Rice
- 3 cups long grain rice
- 2 tbsp chicken or pork fat (this tastes great, but peanut oil can be used instead, you can usually get some from inside the chicken itself)
- 2-3cm ginger, grated
- 3-4 cloves garlic, chopped very finely or grated
- 1-2 tsp salt (to taste)
- 3 ½ cups chicken stock according to rice instructions (or more, reserved from boiled chicken)
- 2 pandan leaves (optional)
Chilli Sauce
- 10 fresh red chillies, seeds removed
- 1-2 cloves garlic
- 5cm fresh ginger
- 2 tsp chicken stock (from the boiled chicken)
- Juice from kaffir limes to taste
- Salt to taste
Ginger Sauce for Dipping
- 75g ginger
- 6 garlic cloves
- 1 ½ tsps salt
- 2 tsp lime juice
- 1/4 cup peanut oil
- 2 tbsp chicken stock (from the boiled chicken)
Chicken Soup
- Chicken stock (from the boiled chicken)
- Chopped shallots or small amount of chopped cabbage
Preparation
This always feels a bit obscene…
1. Bring a pot of water to the boil, the pot being large enough to fit the whole chicken. While the water is heating, remove the white fat from inside the chicken and set aside to use later. Rub chicken inside with rice wine and soy sauce. Roughly chop three pieces of ginger, garlic and one shallot and then blend in a food processor. Place mixture inside chicken.
The chicken newly immersed in the just boiled water
The cooked chicken 1 hour later
2. When the water boils, turn heat off and place the chicken, remaining three pieces of ginger and shallot in the water. Leave the chicken to stand in the water for one hour. After the first five minutes of standing, lift up the chicken, drain the water from the stomach cavity and put chicken back in the pot (I admit I only did this once as I forgot about it and it turned out fine). Repeat this process two or three times during the cooking period to make sure the chicken cooks inside as well as outside.
Plunging the chicken into a bowl of ice water
Chopping up with a cleaver
3. After 30 minutes, turn on the heat to bring the water back to almost boiling point, then turn heat off. The chicken, never being allowed to boil, will be very tender and juicy. At the end of the hour, remove chicken and plunge into a bowlful of ice water. Rub with remaining soy sauce combined with sesame oil and salt, and then cut into bite-sized pieces.
Straining the stock through muslin
4. For chicken stock, add extra chicken bones or pieces, three slices of ginger and two shallots to the water in which the chicken was cooked. Boil for one to two hours until stock has a strong chicken flavour. Discard chicken bones/pieces and strain the stock through a muslin cloth.
5. For chicken rice, wash the rice and drain well (the more water in the rice, the less chicken flavour! Some recommend drying the rice in a tea towel). In a wok, fry chicken fat until oil is released and then add the ginger and garlic and fry well.
Frying the rice with the ginger, garlic and chicken fat
6. Remove from heat and discard the chicken fat and skin. Add the rice and salt and stir fry briskly for about 1-2 minutes. Transfer rice into an electric rice cooker or pot. Add in chicken stock and pandan leaves. Follow normal instructions for cooking rice.
7. For chilli sauce, roughly chop chillies, garlic and ginger and then blend in a food processor. Add chicken stock, lime juice and salt to taste. Will keep in covered container in the refrigerator for a few days, but is best served fresh.
Pounding the ginger and garlic
8. For ginger sauce, roughly chop ginger and garlic and then blend in a food processor (we used a mortar and pestle as my mother’s food processor isn’t very good with small amounts of food). Add chicken stock, oil, lime juice and salt to taste.
9. For chicken soup, ladle a small amount of hot strained stock into serving bowls. Add finely chopped shallot. If serving with cabbage, you will need to cook the cabbage in the stock for a short while before serving.
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84 Comments | Add your own
Delicious and authentic! One of my favourite dishes ever, and I didn’t know about the Asian Home Gourmet spice paste, thanks for the headsup!
Beautifully done, that chicken looks absolutely succulent. I have always wanted to make briyani, but i have it in my head that its so super complicated. I need to get over myself and make it already.
*kisses* HH
Light and scrummy!
Cheers,
Rosa
That’s a real labour of love – not sure I would have patience! Really enjoyed the post and your photos – will have to come back for more.
I have always enjoyed Hainanese Chicken/Rice since I was little too. Yours looks so so very good…! You really make me crave for a plate of chicken rice
!
Fantastic that this uses pandan! Will try a fish version as it looks amazing.
I love Hainanese chicken such simple flavours but quite complex in preparation. Yours look scrumptious
this sounds positively delightful!
Wow, looks fantastic! My dad does really good chicken rice too and his secret is to dunk the whole chicken in hot boiling water for 30 mins then in ice cold water =)
Thank you for the recipe and inpsiration!
I can’t make this chicken myself so it’s what I always order when we get comfort food takeaway.
SSG xxx
This sounds exactly like something I would like to make. The flavours are wonderful. I have always wanted to make a British custard tart like Lionel craves on As Time Goes By, but I have never gotten around to it …
Lorraine, my mom’s make dish chicken, and is so yummie! It is so tasty and light, very healthy as well
That looks soo delicious! I love Hainese chicken rice.. so juicy!
My mom also boil the water and then let the chicken sit in the boiling water for a bit.
And instead of using ginger dressing. She uses this oyster sauce dressing. Not sure about the recipe but I will tell you a bout it when I have it from my sister.
A style of cooking I’ve never heard of, but will definitely try now.
Drooling at pics again!
Some things on my must make one day list are The Imam Fainted. Son-in-Law Eggs. Pho.
One of my favourite comfort foods, so delish. And I’ve used that Hainanese chicken rice sachet before too. Not bad.
To be honest I don’t think I’ve ever had this! I need to venture out more. My action shots of my mum in the kitchen are usually blurred, she won’t slow down for the camera =D. Aww there’s something about mother and daughter bonding in the kitchen, I love it =)
This looks like the very best of comfort food! Speaking of chicken dishes, I’ve always wanted to make a really good chicken cacciatore. I’ve made it several times, but it’s never as good as I want it to be. I’m still hoping to find a secret to make it great.
Great-looking whoopie pies too!
I’ve never heard of this before. Sounds delicious! Looks super yummy too!!
Love this dish. I make mine slightly different – i actually made the recipe up so not entirely authentic! i slowly cook chicken in water with ginger and star anise and this makes the stock. When the chicken is done i put on a plate and cover with oyster sauce and cover this with foil while rice is cooking. Always a winner
I had this recently in Hong Kong and absolutely loved it! I am seriously thinking about giving it a go at home myself…..thanks for the recipe!
The trick to Chicken Rice is the sauce. If that’s not good, say good by to your chicken rice!
When I was first introduced to this wonderful dish it was always served at room temperature….NOT hot and NOT cold even the soup…broth was just warm…. delicious stuff VERY MUCH COMFORT FOOD….. even when you are not from ASIA. I love it.
HOW ABOUT ANY OTHER CHICKEN RECIPES.
I worked with an Italian girl and she would bring to work
“”MARIA’S MOTHERS SPECIAL CHICKEN”"
It was chicken and mushroom bur there was something VERY VERY SPECIAL ABOUT IT.
I would love to get it again does anyone have someting like this.
Bring it on.
Mmm, yum. I absolutely adore chicken rice – but it’s so much effort to make, especially with your own stock…!
As usual, you excite the senses and make my mouth water. This is one of the very best things that I have ever eaten. I’ve eaten it in Singapore and in Perth, with both renditions being amazing.
Unfortunately, I’m back in the States, and it is practically unknown, and certainly not mainstream.
Keep doing what you are doing!
What a lovely idea, this is my favourite Asian comfort food – and I’m going tofind some in the next few days toi eat. My taste buds have been inspired . .
That is how my grandmother makes her Hainanese Chicken Rice too and it is the best I’ve had! That is really the *secret*!
The dish I’ve always wanted to make is souffle.
Due to very old and temperamental gas oven, I am a bit scared to give the gorgeous Matt Preston recipe I found a go in my current dwelling, so I’m waiting for an invite to the home of a friend with their wonderful gourmet kitchen to see if they want to make my dream come true.
PS: This looks and sound delicious – I’m always looking for new ways to entice my boyfriend to eat the humble chicken!
A brilliantly funny beginning to the blog about my very fave dish also! I actually use the Food Safari recipe and it has improved my Hainanese chicken out of sight. Thanks for the ‘Asian Home Gourmet’ tip – getting it in these backwoods? One can but try!!
Nigella, is this chicken supposed to be served cold because it would be by the time u made the soup? Or do do u reheat?
Lorraine, I totally did not expect you to cook this! What pleasant surprise! I am a hainanese and I have not even tried to cook this yet
I am humbled…
Hi Laura – it is meant to be served cold
although it would be delicious warm too!
I make this on a regular basis as it’s so comforting and easy to do and you know that every element of the dish is doing you good, especially if you add some greens to balance it out!
As one of the lucky winners of the “asian home gourmet” giveaway (thanks again!!
) i have this recipe base sitting in my cupboard waiting to be tried! Now that I’ve seen your blog, I have decided that i must give it a go this weekend!
I love that you started this with lying face down on a table, nearly unconscious…and I thought you weren’t a big drinker!!
I’ve only ever ordered this out at tucked away side cafes in Haymarket, I must try it at home!
i LOVE hainan chicken! this is a wonderful recipe
thanks for sharing!
I love chicken rice!! However, when cooking chicken, the water MUST ALWAYS BE BOILED to kill the bacteria such as salmonella, as bacteria loves lurking in warm water! So, just to be on the safe side, when I make chicken rice, I always make sure after plunging the chicken in boiling water, I always make let the water comes to the boil again for a few minutes before I put the lid on to seal in the steam and then turn off the heat immediately after. (same applies to using slow cooker to cook chicken. Best to use chicken pieces rather than a whole chicken. Make sure you use this method to cook your chicken first, then transfer the chicken & boiled water into the slow cooker). http://www.ellenskitchen.com/faqs/safecrock.html
Happy cooking!
My all time favourite! For me, its the rice that makes the dish. I can have it on its own mixed with light soy & a bit of kicap manis.
What I tend to do is use a genrous amount of sesame oil instead of chicken fat ; whole garlic cloves instead of finely chopped (love garlic so I tend to use a whole bulb!) & sliced ginger instead of grated. Pending whether or not I have some spare in the freezer, I also pop in a bruised lemongrass in the rice cooker. Smells devine!
I also tend to fry the rice a bit longer until it feels “hard & puffy”.
I love chicken rice! It’s so light and healthy but very tasty!
The first time I had it was in Singapore before moving to Australia, the joy when I discovered it was so easy to find in Sydney!!
Oh yummy! I’ve not had chicken rice in a while. My favourite part is dipping the chicken in gingery chili
Yours look delish!
Wow, this look delicious, and Thanks for sharing the detail steps.
Chicken & rice sounds very, very nice! Looks tender, moist & very full of flavor. xo
Cheesecake! (Gosh, I’m so predictable. Hannah chooses a dessert, surprise surprise
)
I’ve never had Hainanese Chicken Rice, would you believe? Silly me!
Interesting to see, TRUE!
Am a fan of cutting corners, but not compromising taste too!
Congrats on the WHOOPIE pie, think is an “American thing”,
Have you tried Carrot Whoopie pies? As for children of any age, eating this vegetable dessert will make them sing! lol
WHOO HOO!
Hainanese chicken rice is one of my comfort foods. Well done on the mention!
I’ve never had Hainanese chicken! It looks lovely, and so moist
I’ve always wanted to make my own pasta. I’ve got the OO flour in my cupboard, and the pasta roller machine waiting… I just need to do it
This looks amazing, a lot of work but well worth it by the sounds of things. I’d like to make this one day with my mum too – bonding time haha
I always think I’d like to make chicken rice (I certainly like to eat it), but then it all seems like too much effort. Your attempt looks fantastic, and it’s so beautifully carved, too. Think I’ll stick to buying it
I swear, sometimes we are so alike that it’s scary. Hainan chicken rice is one of my fave dishes, too. It’s total comfort food. Plus, I cannot get enough of that ginger dipping sauce. I would smear it on everything if I could.
Yes please! I love Hainanese Chicken Rice. I am salivating by just looking at the photo. It’s certainly one of the many things that I’d want to have when I head back to Singapore. I’m bookmarking this recipe for future reference too!
I miss rocking up to a food court and buying chicken rice whenever I felt like it. I’ll have to try this recipe
Looks yummo….
YUM! I want to try this one
Salty and tender goodness… love it!
One of our favourites,this is always such a hit we have to make extra extras!
The sauces are one of the best parts too.Yumm…
I would like to cook more fish dishes. It’s not my strong point, and I know it needs more attention.
I would love to do this, but apart from the chicken (which is very good here) I would never be able to get these ingredients in Italy.
I don’t really like the chicken…I just like the rice. God the rice is fabulous.
And also..15 years since your last visit?! OMG. You must visit soon! For your own good!! ;-p
I have a recipe for Hainanese Chicken rice printed out and on my ‘to do’ board. And yours reminds me that I really must make it – your chicken and rice look SO delicious.
Some how I knew you’d have a fabulous aura. The meal sounds amazing. Congratulations on the article. xoxo Mum
Hainanese chicken rice is always such a comforting dish and yours looks absolutely super! (Incidentally, I’ve noticed that a lot of food bloggers have been writing about chicken-and-rice combinations of late. Hmm…)
As for dishes I’ve wanted to cook, I’m still wondering how to manage an authentic cassoulet in my home kitchen!
hahaha errr what a crazy encounter! And holy moly canoly!!! This dish looks soooooooooooo goooooood….I apologize for the excessive O’s. I’ll surely make this. Are you traditional with your culture? Or pretty much Australian-ized?
That really looks amazing, I love the idea of the tender juicy chicken. I always enjoy learning new cooking techniques.
I’m used to having my chicken with a nice crispy skin so the blandness is a little foreign to me plus am a little frightened of it cooking purely by sitting in the broth? Having said that I would probably try it, given that the sauces would make it very tasty.
I’m yet to make a souffle, it scares the hell out of me lol
This is probably my favourite dish from asia, all my friends ask why I like eating the ‘boring’ dish… how wrong they are !!
Ah good old chicken rice. Lorraine, you put the chick-in rice
I’ve only tried Hainanese chicken once at a restaurant and I just didn’t get it. It seemed bland to me. After hearing you rave about it, I think I’ll have to get the Asian Home gourmet paste and try this myself at home.
It sounds so tender and delicious!
Love Hainanese chicken rice and it’s such a comfort food for me and my brother!
Haha, I love how the only thing that woke you from your massage bliss was the promise of a recipe secret
And I luuuurve this dish too – always what I order from my favourite place in Chinatown in Adelaide when I’m there. Must try making this!
Briony xx
Lorraine..I have wanted to make Hainanese chicken rice for ages, but was always afraid to approach it because there seems to be such a shroud of mystery around making it just right. Plus, all the recipes I saw for it seemed a little daunting when it came to the stock. Now I know it’s probably ‘do not let the chicken boil’, which I always make sure for my chicken stock anyway. Thanks so much for posting this..bookmarked for ASAP!
Yummm, I can almost smell and savor those garlic-ginger combos through my screen. I could never “get” Hainanese chicken, it always looked so bland, but that flavour combo must pack a powerful punch!
Mmmm, I’m salivating and I’m not even hungry … This looks like a great recipe and I will definitely try it this weekend! Thank you once again NQN
Many years ago I bought a regular chook to make a soup and it scarily had a faint hint of ammonia YUk! Knowing about modern farming methods I would never knowingly buy inorganic meats again. Local farmers markets are great.
I’ve heard of this dish, but don’t recall ever actually trying it! I’m intrigued!
The Hainanese chicken rice sounds excellent, I would love to try this specialty for sure!
Hi Celia-You’re welcome! I love that sauce-I eat it with plain rice too
Hi HH-Thankyou! Oh biryani is great and not too hard but I know what you mean. I thought the same before I made it too! xxx
Hi Rosa-Thanks Rosa!
Hi Sprinzette-I know, I have a real appreciation for it now! Thankyou
Hi Cooking Gallery-Thanks! I adore the dish
aww that’s the ultimate compliment!
Hi Cheeky Chops-I know, I love the pandan flavour and lucky that my mum had some! Thankyou
Hi Shanks-exactly, it all about the method! Thankyou
Hi Lisa-Thankyou!
Hi pigpigscorner-Yep I think the ice water after the hot water gives it that glossy sheen
Hi SSG-you’re welcome! Haha it’s a great takeaway dish isn’t it! xxx
Hi Cakelaw-Yes the flavour in the sauces are amazing. Oh I look forward to seeing that on your blog!
Hi Juliana-Oh great! I know, it’s very healthy which I also like
Hi Christine-Isn’t it! I love how succulent it is
Hi Michelle-Sounds like it’s the best method all round!
Oh I’ve heard of that as a third sauce! Thanks!
Hi Lisa-It’s so easy to do the chicken, trust me!
Hi Therese-Oh they are great choices!
Hi joey-It’s wonderful isn’t it! It’s so much easier than making your own
Hi angie-Oh really? you must! I hope you like it
haha yes I have to ask my mum to stop for the photos 
it’s fun isn’t it!
Hi Lisa-It is definitely and what’s not to love about chicken soup
Ahhh ok I’ll keep an eye out for those! Thankyou!
Hi Jenn-It’s such a delicious dish-it looks simple or boring but the sauces make it zing!
Hi Janey-Yay! Ahh interesting! Star anise is a nice addition too! Thanks for sharing your method!
Hi Em-Oh cool! You know what I mean then!
You’re welcome!
Hi oakely-Yep the ginger sauce needs to be excellent!
Hi Shezak-Yep that’s right, it’s not cold but not hot!
I’m so glad! 
I will keep an eye out for other chicken recipes
Hi Tina-yes I know, although the chicken itself is really simple!
Hi Scott-Thankyou Scott! You are too kind
Ahh perhaps you could do your own in the absence of a restaurant making it. I’m sure a home made version like this would be lovely. Thankyou! 
Hi Bev-Oh fabulous! Are you off to Asia? how fun!
Hi Kay-Oooh cool! So my massage therapist was indeed right!
Hi Lauren-ahhh a souffle! Best of luck with it and I’m sure you’ll do very well!
fabulous, I hope he likes it! 
Hi EHA-Oh great so you are a fan!? You might be able to get it at the supermarket or Asian grocery stores?
Hi Shirley-aww it’s my favourite comfort food dish
Oh wonderful, I bet you make a perfect one on your very first go! 
Hi Moya-Absolutely!
Yes all of that chicken soup and ginger and garlic, what’s not to love! 
Hi Rachel-Oh cool! I hope you like it and PLMK how you go!
Hi Jennifer-haha I promise I’m not!
Oh cool, well it makes a huge dish so I like that part of it too 
Hi Gastronomous_a-You’re welcome!
I hope you like it!
Hi Violet-yes it boils but then you switch it off. Does this affect the texture of the chicken? BTW we were all fine and didn’t get sick but thanks for the tips
Hi Annie-Ahhh I like the rice too but I find it too hard to stop eating it if that makes sense!
Thanks for the tips, I will pop a bit of lemongrass in next time! 
Hi Julia-Isn’t it fabulous that way!
I know, I’m so glad too!
Hi Min-Oh yes that ginger sauce is amazing isn’t it! MMmmmm!
Hi Sonia-You’re welcome, I hope you like it!
Hi marla-Absolutely, that’s the essence of it!
xxx
Hi Hannah-oh really? I’m sure a cheesecake making session would be in your future. You’d do a great job! Oh no, that needs to be rectified too!
Hi Joanne-Thankyou! Yes Whoopie Pies are a mostly American thing at the moment but who knows, perhaps we’ll embrace them too! Oh that sounds great-yum!
Hi Sara-thanks Sara! It’s such a yummy dish
Hi Chanel-Oh you must! But with lots of the sauces
Ahh well you have everything ready for it! 
Hi mashi-Yep you summed it up in one!
Great idea!
Hi Bel-Hehe trust me it’s worth it although I know it’s very easy to buy it too
Thankyou! 
Hi Carolyn-haha how brilliant is that! Maybe we’re long lost twins
I know what you mean. It’s da bomb! 
Hi Kayla-Thankyou! Yep a trip to Singapore cannot be had without some chicken rice! Cool!
Hi einna-Aww yes! Although I sometimes see it in regular food courts and get very excited!
Hi Liss-Cool! I hope everyone likes it!
Hi Rebecca-Yep you’re right, extras are always welcome with this dish! Ahh me too!
Hi Debra-Oh no really? Is it impossible to do it?
Hi sophia-haha we can split a dish then because I love the chicken!
I know I know! 
Hi Joyti-Oh wonderful! Thankyou so much!
Hi mum-hehe aww thankyou!
That was a bonus! Thankyou! 
xxx
Hi Midge-Thanks!
Oh really? haha how funny! 
Oh yes I’d love to do an authentic cassoulet!
Hi Ellie-Hehe it was funny indeed
I’m a bit of both I suppose although my family think that I’m very Australianised 
Hi Nuts about food-Thankyou! yes this was a new one for me too!
Hi Matilda-Oh no no no Matilda, it’s all in the sauce! Not bland at all with the sauce!
Hi Jenny-Haha I know what you mean, it looks boring but it’s so not!
Hi Matthew-haha you smoothie you!
Hi Jen-It’s bland if you don’t use the dipping sauces which are so packed with flavour
Hi Blond Duck-It’s amazingly tender
Hi Su-Lin-Oh cool! That’s how I see it too
Hi Briony-haha you know me right?
Oh fabulous! You always have great taste darling! 
xxx
Hi Lisa-I know what you mean, it was that way to me too
I hope you like it! 
Hi Ann-Yep it’s that ginger and garlic sauce-mmm!
Hi Lydia-Thankyou and you’re more than welcome!
Oh no, that is no good about the ammonia chicken. ever since I started buying free range chicken I’ve never looked back. It’s so much better 
Hi Maria-it’s very healthy which I know might appeal to you!
Hi Natasha-fabulous!
I hope you like it 
Want…. Think I might make this little beauty on the weekend, I didn’t know that little secret, thanks for sharing.
Do you know what? I’ve been a strict vego for nearly a year and I still snaffled 2 servings of the actual rice (not the chicken) from a chinese get-together I attended on sunday as it was my fav dish when I still ate meat. Best way to eat carbs ever =3
I AM IN PERTH. WHERE THE RECORDS HAVE ALL BEEN BROKEN FROM A HEAT POINT.
CAN SOMEONE GIVE UP SOME GREAT HEAT PROOF DISHES PLEASEEEEEEEEEEEEEEEEE
Mister is master of the hainanese chicken. It is not difficult but yes.. just low low heat and a fabulous chicken
what a neat method–thanks for sharing! incidentally, i’ve never had a true, all-out massage, but it’s high on my bucket list!
I’ve never heard of Hainese chicken and rice, but I can see why it would be a like a comfort food to you (and me too). Every picture and discription meticulous as always.
Little mention? That is awesome babe, congrats.
I loveee whoopie pies and u have them with marshmallow
The Hainanese chicken with rice is good.
I agree , free range locally bred chicken costs double the amount for normal chicken, but so worth it.
The chicken looks delightfully inviting.
Love that u’ll made the yummy sounding sauce in the mortar and pestle:-)
Oh I have actually been wanting to make this for ages. I love chicken cooked this way!
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[...] in it. I will find out though! Chicken riceOur next dish is the chicken rice, which is quite unlike Hainanese chicken rice. Here it is quite oily with shredded chicken and deep fried shallots on top and the rice slightly [...]
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