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Cheat's Chicken Rice - Make an easy version of Hainanese Chicken Rice at home!

5 from 4 votes
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Course: Main Course
Cuisine: Chinese
Servings: 4
Author: Swah

Ingredients

Rice

  • 1 Tbs rice bran oil or vegetable oil
  • 2 cloves garlic peeled, chopped finely
  • 2 slices ginger 5mm thick, bashed
  • 2 cups brown rice
  • 3 cups chicken stock
  • salt to taste

Chicken

  • 8 stalks spring onions finely sliced
  • 6-7 cm ginger peeled, finely grated
  • 2 tsp salt
  • 1/3 cup rice bran or vegetable oil
  • 8 chicken thigh fillets or 4 breasts scored at 2cm
  • 8 heads of Bok choy blanched with boiling hot water for 1 - 2 minutes, drained

Instructions

Rice

  • To make the rice, combine the oil, garlic and ginger in a non-stick saucepan. Saute until golden and fragrant.
  • Add the rice and toast until the rice is coated with oil.
  • Add the stock. Bring to the boil, reduce to a simmer, cover and cook for 20 minutes.
  • Remove from the heat and allow to sit for a further 5 minutes before fluffing up with a spoon.

Chicken

  • Preheat oven at 180ºC
  • To prepare the chicken, combine the spring onion, ginger and salt in a medium mixing bowl.
  • Heat the oil in a small saucepan until smoking, then carefully pour this over the spring onion, ginger and salt. This will spit aggressively so stand back.
  • Place all the chicken in an oven proof dish preferably with a lid, (otherwise cover tightly with foil) then spread all the green sauce over the meat.
  • Cover and bake for 15 minutes or until the chicken is cooked through (the thigh fillets will take longer than the breasts).
  • Divide the rice and chicken into 4 portions and garnish with the bok choy. Serve immediately.