Hainanese Chicken Rice (Nasi Ayam Stim)

Try this quick and easy chicken rice recipe by Ili Sulaiman from Home Cooked: Malaysia.

Ease of Cooking

Method of Cooking

Prep Time
10 minutes

Cooking Time
30 minutes

1 serving


  • 4 whole chicken legs (thighs and drumstick)
  • 1 centimetre old ginger sliced
  • 4 garlic cloves
  • 3 cloves garlic chopped finely
  • 4 tablespoons oyster sauce
  • 8 tablespoons light soy sauce
  • 1 tablespoons sesame oil
  • Sea Salt and brown sugar to taste
  • 3 cups of jasmine rice (uncooked)
  • 300 grams chinese vegetables (choi sum or chinese cabbage or bak choi)
  • 1 handful Corriander for garnish
  • 2 springs spring onions for garnish
  • 2 jugs of water
  • 3 tablespoons cooking oil
  • For the chili and ginger sauce
  • 4 red chilies
  • 1 centimetre young ginger
  • 2 cloves garlic
  • 1½ tablespoon vinegar


  1. In a pot add in 1 1/2 (or 2 jugs) jug of water and bring up to boil with slices of ginger and garlic cloves
  2. Once it comes up to a rapid boil add in whole chicken legs and sprinkle with sea salt (1 teaspoon) and cover the pot and turn off the fire. Leave to sit for at least 20 minutes
  3. In a wok, add in some cooking oil, fry chopped up garlic along with 4 tablespoon soy sauce until fragrant (1 minute or so) and then add in uncooked washed rice and fry for a few minutes until rice is glistening. (2 minutes or so). Remove the rice and place in rice cooker pot. Add in 4.5 cups of chicken broth to the rice and place in rice cooker and cook.
  4. In a blender, blitz together, whole red chilies (try to remove the seeds as much as you can), young ginger, garlic and vinegar with a bit of chicken broth until smooth. add in Salt and sugar to taste. Put chili sauce into sauce bowls when happy with taste
  5. Clean chinese vegetables and blanch in hot water that has a bit of cooking oil and salt for a 30 seconds until colour turns greener, remove with strainer and set aside
  6. In a bowl, mix in oyster sauce, remaining light soy sauce, sesamee oil, a pinch of salt and sugar and add in 6- 8 table spoons of chicken broth and mix well remove half and place in nice sauce bowl
  7. On a platter, place chinese vegetables, layer with cooked chicken and drizzle soy sauce that you mixed earlier on top of the chicken. Sprinkle with corriander and spring onions for garnish. served with chicken rice, homemade chili sauce, soy sauce and chicken broth.

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