Hainanese Chicken Rice Balls

Mains
Poultry
Rice
Sides/Snacks

Easy Level:

Slightly less easy

Cook Time:

1 Hr 30 Mins

Servings:

6

Hainanese Chicken Rice is an iconic term to many of us. A true Singaporean dish, most people would have had a taste of this yummy dish!

Take it up a notch and we’re up in making chicken rice balls! Yes, you got that right, we’ve found the secret to creating good chicken rice, and that’s all about adding a good percentage of glutinous rice to Thai jasmine rice for that ideal ratio/balance. The result is light and aromatic rice perfect for making rice balls, which taste even better.

On top of this chicken rice recipe, the other key factor that makes this stand out is the chilli sauce, and we’re quite happy about the mix of chillies, vinegar, and different spices! Not only is this chicken rice balls recipe a tasty one, it’s also made healthier by using less oil while keeping the taste awesome.

So have some fun in making and feasting on tennis ball-sized chicken rice balls, with your family this weekend!

Ingredients

Adjust Servings
US / Metric

Chicken

0.00
kg
kg
Kampong chicken
0.00
kg
kg
Kampong chicken
0.00
l
l
Water
0.00
l
l
Water
0.00
l
l
Chicken stock
0.00
l
l
Chicken stock
0.00
g
g
Ginger slices
0.00
g
g
Ginger slices
0.00
g
g
Spring onion
0.00
g
g
Spring onion
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt

Rice

0.00
g
g
Thai Jasmine rice
0.00
g
g
Thai Jasmine rice
0.00
g
g
Glutinous rice
0.00
g
g
Glutinous rice
0.00
bulb
bulb
Garlic
0.00
bulb
bulb
Garlic
0.00
tbsp
tbsp
Shallot oil
0.00
tbsp
tbsp
Shallot oil
0.00
g
g
Ginger slices
0.00
g
g
Ginger slices
0.00
Pandan leaves
0.00
Pandan leaves
0.00
tsp
tsp
Salt, adjust to taste
0.00
tsp
tsp
Salt, adjust to taste
0.00
l
l
Stock, from cooking chicken
0.00
l
l
Stock, from cooking chicken

Chili sauce

0.00
Red chili
0.00
Red chili
0.00
Chili padi
0.00
Chili padi
0.00
g
g
Ginger
0.00
g
g
Ginger
0.00
clove
clove
Garlic
0.00
clove
clove
Garlic
0.00
Calamansi, juiced
0.00
Calamansi, juiced
0.00
tbsp
tbsp
White vinegar
0.00
tbsp
tbsp
White vinegar
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Stock, from cooking chicken
0.00
tbsp
tbsp
Stock, from cooking chicken
0.00
tbsp
tbsp
Sesame oil
0.00
tbsp
tbsp
Sesame oil

Sauce

0.00
cup
cup
Stock, from cooking chicken
0.00
cup
cup
Stock, from cooking chicken
0.00
cup
cup
Light soy sauce
0.00
cup
cup
Light soy sauce
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sugar
0.00
tbsp
tbsp
Sesame oil
0.00
tbsp
tbsp
Sesame oil

Garnish

0.00
Cucumber, sliced
0.00
Cucumber, sliced
Fresh coriander
Fresh coriander

Steps

1

Add 1.5 L chicken stock to 1.5 L water in a pot.
Add 1.5 L chicken stock to 1.5 L water in a pot.
Mark as completed

2

Cut off chicken feet from kampong chicken and add legs to stock.
Cut off chicken feet from kampong chicken and add legs to stock.
Mark as completed

3

Trim off excess fat from chicken.
Trim off excess fat from chicken.
Mark as completed

4

Sprinkle salt on both the cavity and outer surface of chicken.
Sprinkle salt on both the cavity and outer surface of chicken.
Mark as completed

5

Stuff ginger slices and spring onions in cavity, seal with toothpick.
Stuff ginger slices and spring onions in cavity, seal with toothpick.
Mark as completed

6

Dip chicken in boiling stock for a few times until skin tightens.
Dip chicken in boiling stock for a few times until skin tightens.
Mark as completed

7

Add chicken to stock, bring to boil and continue to boil for 10 minutes with lid open.
Add chicken to stock, bring to boil and continue to boil for 10 minutes with lid open.
Mark as completed

8

Turn off heat, cover the pot with lid, and let it sit for 45 minutes.
Turn off heat, cover the pot with lid, and let it sit for 45 minutes.
Mark as completed

9

Add Thai Jasmine rice and glutinous rice to bowl, wash and soak in water for an hour.
Add Thai Jasmine rice and glutinous rice to bowl, wash and soak in water for an hour.
Mark as completed

10

To blender add red chillies, chilli padi, ginger, garlic, juice from calamansi, white vinegar, salt, sugar and stock from cooking chicken.
To blender add red chillies, chilli padi, ginger, garlic, juice from calamansi, white vinegar, salt, sugar and stock from cooking chicken.
Mark as completed

11

Blend until smooth and mix in sesame oil, set chilli sauce aside.
Blend until smooth and mix in sesame oil, set chilli sauce aside.
Mark as completed

12

Drain soaked rice.
Drain soaked rice.
Mark as completed

13

Heat shallot oil in wok, add ginger slices, a bulb of garlic cut into half and add drained rice.
Heat shallot oil in wok, add ginger slices, a bulb of garlic cut into half and add drained rice.
Mark as completed

14

Stir fry until fragrant, and transfer to rice cooker.
Stir fry until fragrant, and transfer to rice cooker.
Mark as completed

15

Add pandan leaves (tied into a knot) and 1 litre stock from cooking chicken. Start rice cooker.
Add pandan leaves (tied into a knot) and 1 litre stock from cooking chicken. Start rice cooker.
Mark as completed

16

Transfer chicken to ice water and let it soak for 15 minutes to cool down.
Transfer chicken to ice water and let it soak for 15 minutes to cool down.
Mark as completed

17

Cut cucumber into slices and layout on plate.
Cut cucumber into slices and layout on plate.
Mark as completed

18

Remove chicken from ice water, remove spring onions and ginger slices from cavity, cut chicken up into serving portions.
Remove chicken from ice water, remove spring onions and ginger slices from cavity, cut chicken up into serving portions.
Mark as completed

19

Mix in bowl stock from cooking chicken, light soy sauce, sugar and sesame oil.
Mix in bowl stock from cooking chicken, light soy sauce, sugar and sesame oil.
Mark as completed

20

Drizzle sauce over sliced chicken and garnish with fresh coriander.
Drizzle sauce over sliced chicken and garnish with fresh coriander.
Mark as completed

21

Remove aromatics from rice, loosen and let it cool down for 5 minutes.
Remove aromatics from rice, loosen and let it cool down for 5 minutes.
Mark as completed

22

Roll rice into 6 cm rice balls, serve with chilli sauce and chicken.
Roll rice into 6 cm rice balls, serve with chilli sauce and chicken.
Mark as completed

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