Singapore

Hainanese Chicken Rice, made with supermarket ingredients

Name: Hainanese Chicken Rice
Total time: 35 min
Yield: 2
Cuisine: Singapore
Ingredients: 2 bone-in skin-on chicken thighs; 250 ml Jasmine rice; 2 pandan leaves; 4 cloves garlic; 2.5 cm fresh ginger; 1 tbsp sesame oil; 1/2 cucumber; 2 tbsp Hainanese chili sauce; 2 tbsp Hainanese ginger sauce; 1 tbsp thick dark soy sauce; 2 sprigs cilantro

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

35 min2 to wash

3 lazy steps

1
Poach 2 bone-in skin-on chicken thighs with 1.5 cm fresh ginger and 2 cloves garlic in 700 ml water for 20 minutes, then remove chicken and save broth.
2
In a rice cooker, cook 250 ml Jasmine rice with 350 ml saved broth, 2 cloves garlic, 1.5 cm fresh ginger, 2 pandan leaves, and 1 tbsp sesame oil.
Let the rice cooker do the work. You can get on with the next step while it cooks.
3
Slice chicken, serve over rice with 1/2 cucumber and 2 sprigs cilantro, alongside 2 tbsp Hainanese chili sauce, 2 tbsp Hainanese ginger sauce, and 1 tbsp thick dark soy sauce.

How it's eaten in Singapore

In Singapore, it is served with Hainanese chili sauce, ginger sauce, and thick dark soy sauce mixed together or drizzled over the rice.

Cooked from this recipe

Hainanese Chicken Rice cooked from the app's recipe

Shiso instead of cilantro and sweet chili sauce for the chili sauce, all from a Japanese supermarket.

Ingredients (serves 2)

bone-in skin-on chicken thighs2
Jasmine rice250 ml
pandan leaves2
Swap: 1/2 tsp lime zest + 1 bay leaf（Aroma match・Optional）
garlic4 cloves
cm fresh ginger2.5
sesame oil1 tbsp
cucumber1/2
Hainanese chili sauce2 tbsp
Swap: 2 tbsp Sriracha + 1 tsp lime juice（Spicy tangy match）
Hainanese ginger sauce2 tbsp
Swap: 1 tbsp grated ginger + 1 tbsp oil + 1/4 tsp salt（Fresh ginger taste）
thick dark soy sauce1 tbsp
Swap: 1 tbsp soy sauce + 1/2 tsp molasses（Sweet dark soy）
cilantro2 sprigs

Authentic ingredients in Singapore

bone-in skin-on chicken thighs2
Jasmine rice250 ml
pandan leaves2
garlic4 cloves
cm fresh ginger2.5
sesame oil1 tbsp
cucumber1/2
Hainanese chili sauce2 tbsp
Hainanese ginger sauce2 tbsp
thick dark soy sauce1 tbsp
cilantro2 sprigs

Optional authentic touch
Dunk the poached chicken into ice water right after cooking to create a skin gel and keep meat juicy.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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