Singapore Famous Hainanese Chicken Rice



CHNG Kee's sauce(s) used:

  • CHNG Kee’s Hainanese Chicken Rice Mix
  • CHNG Kee’s Oyster Sauce
  • CHNG Kee’s Dark Soya Sauce
  • CHNG Kee’s Light Soya Sauce
  • CHNG Kee’s Sesame Oil
  • CHNG Kee’s Garlic Ginger Chilli
  • Serves 6-8

    Cooking Method (Rice)

    1. Mix ingredients A together, and stir well.
    2. Cook in rice cooker.
    3. Stir evenly when rice is cooked, and allow rice to sit in rice cooker for 10 mins before serving.



    Cooking Method (Chicken)

    1. Poach chicken in boiling water under low heat for 20 mins.
    2. Remove chicken, and soak in cool water for 10 mins.
    3. Make chicken sauce. Mix 50 ml CHNG Kee’s Oyster Sauce, 20 ml CHNG Kee’s Light Soya Sauce, 30 ml CHNG Kee’s Sesame Oil and 100 ml water, stir it well.
    4. Chop chicken into pieces, and top with chicken sauce.
    5. Use CHNG Kee’s Dark Soya Sauce and CHNG Kee’s Garlic Ginger Chilli as dips, and serve chicken with rice.

    Ingredients A (Rice)

    • 1 jar (250 gm) CHNG Kee’s Hainanese Chicken Rice Mix
    • 1 kg (8 rice cups) Thai fragrance rice
    • 1.2L water

    Ingredients B (Chicken)

    • 1.5 kg chicken
    • 50 ml CHNG Kee’s Oyster Sauce
    • 20 ml CHNG Kee’s Light Soya Sauce
    • 30 ml CHNG Kee’s Sesame Oil
    • 100 ml water
    • CHNG Kee’s Garlic Ginger Chilli Sauce
    • CHNG Kee’s Dark Soya Sauce