One Pot Hainanese Chicken Rice

This is for chicken rice lovers who want to recreate this dish with absolute ease. For some of us, growing up with busy parents means that mum might have cooked one-pot dishes with the rice cooker at some point. Today we explore cooking a very simple chicken rice meal for 4 relying on the good ol’ rice cooker (well, mostly anyway).

On top of that, make your own chilli sauce to give the chicken rice that feisty ‘kick’, because chicken rice is incomplete without good ol’ chilli yea? Simple and yet oh so good.

We also want to mention that we got all the ingredients using $30 of FairPrice Gift Vouchers, enough to make a full meal for the family. Until 1 September 2019, simply pump a minimum of $60 at Esso to redeem up $30 of vouchers for your grocery shopping at 300 Esso Smiles points per voucher.

Top up using the Synergy™ Supreme+ petrol and get better value at 230 Esso Smiles points per voucher instead!

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  • Servings:

  • Time:

  • Skill: Easy


  1. 8 chicken wings

  2. 3 stalks spring onions (cut into 5 cm)

  3. 1 tbsp minced garlic

  4. 1 tbsp grated ginger

  5. 1 tsp salt

  6. 1 tbsp sesame oil

  7. Ingredients


    1. 300g rice

    2. 350ml chicken stock (adjust to type of rice)

    3. 2 tbsp oil

    4. 30g sliced ginger

    5. 1 bulb garlic (cut into half)

    6. 3 stalks spring onions (cut into halves)

    7. Salt to taste (optional)

    8. Ingredients

      Chilli sauce:

      1. 3 red chillies

      2. 4 chilli padis (adjust to preference)

      3. 30g sliced ginger

      4. 5 cloves garlic

      5. 2 tbsp white vinegar

      6. 4 tbsp chicken stock

      7. Juice from 5 calamansi

      8. Salt to taste

      9. Sugar to taste

      10. Ingredients

        Sauce for chicken:

        1. 4 tbsp light soy sauce

        2. 4 tbsp water


        1. Marinate chicken wings with spring onions, minced garlic, grated ginger, salt and sesame oil for 1 hour.

        2. Rinse and drain the rice, add to rice cooker along with chicken stock.

        3. In a pan heat 2 tbsp oil, fry sliced ginger and garlic bulb until fragrant. Add to rice cooker a;ong to spring onions and set to cook. Option to season with salt to taste depending on the chicken stock used.

        4. In a food processor blend together red chillies, chilli padis (adjust to preference), sliced ginger, garlic, white vinegar, chicken stock and juice from 5 calamansi. Season with salt and sugar to taste.

        5. When rice is almost cooked, add marinated wings in to rice cooker and continue to cook for 45 minutes or until chicken wings are fully cooked.

        6. When cooked, remove aromatics from rice. Serve rice with chicken wing and chilli sauce. Option to drizzle soy soy mixture in recipe over chicken for more taste based on preference.

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