Hainanese Chicken Rice Balls

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 end result is a 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!
This recipe video is brought to you by Great Eastern Life. For more Live Great tips, visit them a greateasternlife.com/livegreat

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Add 1.5 L chicken stock to 1.5 L water in a pot.
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Cut off chicken feet from 1 kampong chicken (1.6 kg), add legs to stock
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Trim off excess fat from chicken.
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Sprinkle salt on both the cavity and outer surface of chicken
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Stuff 20g ginger slices and 20g spring onions in cavity, seal with toothpick
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Dip chicken in boiling stock for a few times until skin tightens
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Add chicken to stock, bring to boil and continue to boil for 10 minutes with lid open
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Turn off heat, cover the pot with lid, and let it sit for 45 minutes
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Add 450g thai jasmine rice and 50g glutinous rice to bowl, wash and soak in water for 1 hour
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To blender add 3 red chillies, 3 chilli padis, 30g ginger, 5 cloves garlic, juice from 5 calamansi, 2 tbsp white vinegar, 1 tsp salt, 1 tbsp sugar and 4 tbsp stock from cooking chicken
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Blend until smooth and mix in 1 tbsp sesame oil, set chilli sauce aside
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Drain soaked rice
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Heat 2 tbsp shallot oil in wok, add 20g ginger slices, 1 bulb garlic cut into half and add drained rice
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Stir fry until fragrant, and transfer to rice cooker
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Add 4 pandan leaves (tied into a knot) and 1 litre stock from cooking chicken. Start rice cooker
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Transfer chicken to ice water and let it soak for 15 minutes to cool down
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Cut 1 cucumber into slices and layout on plate
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Remove chicken from ice water, remove spring onions and ginger slices from cavity, cut chicken up into serving portions
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Mix in bowl ¼ cup stock from cooking chicken, ¼ cup light soy sauce, 1 tbsp sugar and 1 tbsp sesame oil
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Drizzle sauce over sliced chicken and garnish with fresh coriander
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Remove aromatics from rice, loosen and let it cool down for 5 minutes
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Roll rice into 6 cm rice balls, serve with chilli sauce and chicken
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