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    Fragrant chicken and rice with soy and chilli dressing

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    Fragrant chicken and rice with soy and chilli dressing

    This is a simplified version of Hainanese chicken rice. The chicken creates its own flavourful stock, which you then use to cook the rice.

    • Preparation time: 15 minutes
    • Cooking time: 1 hour 25 minutes

    Serves: 4


    4 garlic cloves, lightly bashed
    1 small piece fresh turmeric, halved (or ½ tsp ground turmeric)
    40g fresh root ginger, roughly sliced
    1.5kg whole chicken
    1 tsp sea salt
    200g basmati rice, rinsed
    28g pack fresh coriander, leaves picked
    25g pack fresh mint, leaves picked
    50g salted peanuts

    3tbsp toasted sesame oil
    3 tbsp soy sauce
    2 ½ tbsp lime juice or rice vinegar
    1 red chilli, finely chopped
    1 garlic clove, finely sliced 


    1. Preheat the oven to  200° C, gas mark 6. Boil the kettle. Tip the garlic, turmeric and ginger into a lidded casserole dish or deep roasting tin (large enough to fit the chicken). Put the chicken on top. Pour over 600ml  just-boiled water, scatter over the salt, then cover with the lid or tightly with foil; transfer to the oven and cook for 1 hour. 

    2. Remove the lid or foil and evenly sprinkle the rice into the liquid around the chicken. Cover again 9with two-tight fitting layers of foil if you don't have a well-fitting lid). Then return to the oven, turning the temperature up to  230° C, gas mark 9, for a further 25 minutes.

    3. Meanwhile, whisk the dressing ingredients together and season. Let the rice and chicken stand for 10 minutes before serving (discard any large pieces of ginger or turmeric).  Scatter some coriander and mint over the chicken, then put the dressing remaining herbs and peanuts (roughly chopped) on the table for people to help themselves.

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