Hainanese chicken rice with AJI-NO-MOTO®

Ingredients

• 350 gfragrant rice
• 1 pieceboneless chicken breast
• 1 tspAJI-NO-MOTO®
• 2 tspsalt
• 12 clovesgarlic, finely chopped
• 4shallots, finely chopped
• 1 stalklemongrass
• 2 leaves, tiedpandan
• 2 tbspginger juice
• 650 mlwater
• 2 tbspcooking oil
• To tastesoy sauce with sliced garlic and sliced cucumber, to serve

Instructions

1. 1

   Sauté aromatics

   Heat the oil and sauté the garlic, shallots, pandan, ginger juice and lemongrass until fragrant.

2. 2

   Add the rice

   Add the rice and sauté briefly.

3. 3

   Part-cook the rice

   Add the water and AJI-NO-MOTO® and cook until the rice is about three-quarters done, then remove from the heat.

4. 4

   Steam with chicken

   Transfer the rice to a steamer, add the chicken and steam until cooked through, about 30 minutes.

What is Hainanese chicken rice?

Hainanese chicken rice is associated with Hainanese communities who brought chicken-and-rice cooking traditions to Southeast Asia, where the dish developed its own regional forms. It is built around gently cooked chicken served with rice prepared using savoury cooking juices or aromatics.

This version makes the rice the focus: garlic, shallots, ginger juice, lemongrass and pandan perfume it before it is steamed alongside the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 445 calories, 20g protein, 80g carbs, 8g fat.

Most of the carbohydrates come from the fragrant rice, while the chicken supplies most of the protein. The cooking oil contributes fat, and the salt and soy sauce contribute much of the sodium. Pair a serving with extra cucumber or another vegetable to add freshness and balance the plate.

Building flavour in the rice

Aromatics: sauté the garlic and shallots with the pandan, ginger juice and lemongrass until fragrant, as directed. This brief step helps distribute their flavour through the oil before the rice goes in.

Rice: give it a short sauté to coat the grains with the fragrant oil, then add water and seasoning. The rice is only partly cooked in the pan before finishing in the steamer.

The role of each key ingredient

Pandan and lemongrass: these add a fresh, aromatic note to the rice as it cooks. Tie the pandan leaves as listed so they are easy to remove before serving, if desired.

Ginger juice: it brings a lively ginger flavour without adding pieces of ginger to the rice. AJI-NO-MOTO® and salt season the cooking water; the soy sauce accompaniment adds another savoury note at the table.

Steaming the chicken and rice

Transfer the partly cooked rice to the steamer before adding the chicken, as the method specifies. Keep the chicken nestled with the rice while everything finishes steaming for about 30 minutes.

The recipe gives a time rather than a visual test for doneness. Check that the chicken is cooked through before serving, since the time needed can vary with the size and thickness of the piece.

Serving the plate

Serve the chicken with the fragrant rice, soy sauce, sliced garlic and cucumber. The cool, crisp cucumber provides a fresh contrast to the warm rice and chicken.

For a more rounded meal, add a simple vegetable side. Keep the soy sauce on the side so each person can season their portion to taste.

Keeping the rice texture right

Water: measure the 650 ml carefully, since the rice needs to absorb it as it cooks. Follow the staged method rather than trying to cook the rice completely in the pan.

Steam: move the rice once it is about three-quarters cooked, then let the steamer finish the job. Avoid lifting the lid repeatedly, which lets steam escape and can interrupt cooking.

Recipe notes & tips

• Finely chop the garlic and shallots evenly so they sauté at a similar pace.
• Have the ginger juice, tied pandan and lemongrass ready before heating the oil.
• Add the rice only after the aromatics smell fragrant, then sauté it briefly.
• Use a steamer that can hold the rice and chicken without crowding them.
• Check the chicken is cooked through before serving, especially if the piece is thick.
• Serve the soy sauce and cucumber separately so everyone can adjust their accompaniments.

Variations

• Add chilli: serve with sliced fresh chilli for a hotter accompaniment.
• Use chicken thighs: swap in boneless thighs, checking they are cooked through before serving.
• Add spring onion: scatter sliced spring onion over the chicken and rice at the table.
• Include more cucumber: serve extra slices for a cooler, crunchier side.
• Use brown rice: try brown rice, adjusting the cooking method and water to suit its longer cooking time.

Common mistakes to avoid

• Burning the aromatics: keep the heat moderate and stir until fragrant rather than deeply browned.
• Skipping the rice sauté: coat the grains briefly in the aromatic oil before adding water.
• Cooking the rice fully in the pan: stop at about three-quarters cooked so it can finish in the steamer.
• Crowding the steamer: arrange the rice and chicken so steam can circulate around them.
• Assuming the chicken is done by time alone: check that the thickest part is cooked through before serving.

How to store

Refrigerate leftover chicken and rice in separate airtight containers within 2 hours and use within 3 days. Reheat until steaming hot throughout, adding a splash of water to the rice if it has dried out; serve cucumber fresh.

Frequently asked questions