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A plate of Nasi Ayam Hainan with a small bowl of chilli sauce.
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5 from 2 votes

Ayam Hainan: Hainanese Chicken Rice

Ayam Hainan is a whole meal consisting of succulent chicken with fluffy-tasty rice and heartwarming soup. It is also known as Hainanese chicken rice or simply chicken rice.
Author: Devy Dar
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Indonesian
Servings: 5 portions

Ingredients

  • For the chicken:
  • 1 baby chicken approx. 1 kg/ 2.02 lbs, cut into pieces.
  • 3 tablespoons of light soy sauce.
  • 3 cloves garlic grind into a paste.
  • ½ inch ginger grind into a paste.
  • ½ teaspoon of salt.
  • For the rice:
  • 2 cups/ 400 gr/ 0.88 lbs rice.
  • 3 tablespoons of butter.
  • 3 cloves of garlic finely sliced.
  • 3 cups/ 0.75 ltr/ 26.4 fl.oz water.
  • 2 teaspoons of stock powder see the note.
  • For the soup:
  • 1 tablespoon of butter.
  • 6 cups/ 1.5 litre/ 50.72 fl.oz chicken stock.
  • 1 teaspoon of salt.
  • 1 small onion finely sliced.
  • 1 spring onion finely sliced.
  • For the chilli sauce:
  • 10 red chillies.
  • ½ inch ginger.
  • 1 clove garlic.
  • ½ teaspoon of salt or according to taste.
  • ½ teaspoon of sugar.
  • 1 teaspoon of butter.

Instructions

For the chicken:

  • Clean and prep the chicken.
  • Place the light soy sauce, ginger paste, and garlic paste in a small bowl. Then rub the chicken with this soy sauce mixture. Try to make sure all the pieces are covered well with the marinade. Leave it to marinate while you get on with the rice.
  • When it’s time to cook the chicken, place it on a steamer plate and steam the chicken until it is fully cooked. It takes approximately 20-30 minutes to steam-cook at medium-high heat. 

For the rice:

  • Wash, rinse and soak the rice.
  • Melt the butter in a cooking pan and put the sliced garlic to it. Fry the garlic until it releases the aroma.
  • Drain the rice and add it to the garlic. Stir fry the rice for a minute or two before adding water and chicken stock powder to it.
  • Cook the rice until all the liquid evaporates and steams it until the rice is fully cooked.

For the soup:

  • Heat the butter until melted, then add sliced onions to it. Fry the onion until it turns translucent and releases a delicious aroma.
  • Pour in the chicken stock to the onions and add the salt in. Let it cook until it reaches boiling point. Then lower the heat and let it simmer for about minutes. 

For the chilli sauce:

  • Using a pestle and mortar or a food processor, pound the chillies, garlic, ginger, sugar and salt into a paste. 
  • Heat the butter in a small saucepan and cook the chilli paste in it. Add 1⁄4 cup of water and let it simmer for about 2-3 minutes. Check the taste. Add the salt and/ or sugar if needed.

How to serve:

  • Put the rice on a plate and arrange a few chicken pieces aside. Place some soup in a bowl and some chilli sauce in a small bowl.

Notes

  • You can omit the stock powder for the rice. Use the homemade chicken stock and add 1 teaspoon of salt to it. 

Nutrition

Serving: 1g | Calories: 1716kcal | Carbohydrates: 170g | Protein: 109g | Fat: 64g | Saturated Fat: 21g | Polyunsaturated Fat: 37g | Cholesterol: 172mg | Sodium: 7259mg | Fiber: 3g | Sugar: 65g

Disclaimer

Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.