20 Reviews of Hainanese Chicken Rice

From: Chef #293891

On Nov 9, 2006

This is delicious. despite the long list of ingredients, it actually is quite simple to make. We are lucky we live a couple of miles from nyc chinatown and can get freshly killed chickens, the flavour is so much richer than supermarket chickens. my boys LOVE it! Thank you for sharing this recipe.

From: Nelleny

On May 13, 2007

Just fantastic! i had been craving chicken rice for ages and just when it seemed i'd have to drive 2 hours to the city, i found your recipe! totally worth the time and the chilli ginger sauce was absolutely wonderful. as there was only two of us, i subbed the whole chook for 2 breasts with bones and the chicken fat with low salt margarine. it was just brilliant! i'll never have to drive into town again!

From: Chef #471609

On Jul 26, 2007

As an asian this recipe is awesome and as authentic as it gets. Additionally we serve bean sprouts with this - blach(?) the sprouts and toss with sesame oil white pepper and soy sauce, garnish with green onions. Try it!!

From: Chef #553870

On Aug 7, 2007

My friends and I love Hainanese Chicken Rice but thought it would be too difficult to make well. We tried your recipe last night and the results were amazing, probably the best Hiananese Chicken we have tasted. For a little extra zing, try adding coriander to the ginger sauce... the green contrasts nicely with the orange of the chilli sauce.

From: beckygirl

On May 7, 2007

this was so delicious! It was a complete meal with one main ingredient. i love ginger, so i added more ginger to the recipe and it was amazing! the chili garlic sace was a favorite of my family. i left out the chicken fat, and used butter instead. I also used the leftover chicken broth from cooking the chicken to make a soup, by just putting Chinese cabbage chopped up in bowls and pouring the chicken broth over the cabbage. the ginger/garlic, flavor of the broth was perfect for the simple;e soup. It was lovely!!! thanks for posting this!

From: Foodie 1

On May 6, 2007

I cooked it for the family and they just loved it. I especially love the sauce for the chicken. Makes the chicken all the more delicious. But for ginger sauce, I fried the blended ginger and garlic on low fire for about 5 minutes before adding other salt and lime juice. Then I cooked it for another minute. Its more fragrant and keeps for a long time. I made a big batch and used it as dipping sauce for a whole host of other dishes. Spread it over steamed fish and its delisumptous!! Thanks for great recipe!

From: Mary the Disturbed Stick Woman

On Mar 10, 2006

Ooooh, chicken rice! This was like what I got in Kuala Lumpur — I miss this stuff, and it's nice that I can make it for myself now! Extra props to this recipe because it makes a lot of chicken broth — much more than I needed, which meant I could make chicken-rice-without-the-chicken several more times!

From: Chef #314939

On Apr 30, 2006

this chiken rice recipe has been tried and adjusted to my taste nearly 5 times now and its simply wonderful and espeacially for a chinese guy in melbourne alone with no mum and dad, its a delicacy to be had and a jiffy to make...

From: mianbao

On May 20, 2006

This is a very good chicken dish. It's rather hard to scale, and I think the amounts of salt, garlic and ginger, in particular should be adjusted for personal preference. However, this recipe provides a very good starting point. Thank you very much for sharing it with us.

From: Vanessa Oz

On Jan 15, 2008

Fantastic!! Tried your recipe and the whole family loved it. The only thing that I did differently was that I cut down on the amount of garlic cloves for the dipping sauce. Thanks!!!