Hainanese Chicken Rice Balls – 海南鸡饭球

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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  • Servings: 6

  • Time: 1 hr 30 min

  • Skill: Intermediate



    1. 1 kampong chicken (1.6 kg)

    2. 1.5 L water

    3. 1.5 L chicken stock

    4. 20g ginger slices

    5. 20g spring onions

    6. 2 tsp salt


    1. ¼ cup stock from cooking chicken

    2. ¼ cup light soy sauce

    3. 1 tbsp sugar

    4. 1 tbsp sesame oil


    1. 450g thai jasmine rice

    2. 50g glutinous rice

    3. 1 litre stock from cooking chicken

    4. 4 pandan leaves

    5. 20g ginger slice

    6. 1 bulb garlic

    7. 1 tsp salt (adjust to preference)

    8. 2 tbsp shallot oil

    Chilli sauce:

    1. 3 red chillies

    2. 3 chilli padis

    3. 30g ginger

    4. 5 cloves garlic

    5. juice from 5 calamansi

    6. 2 tbsp white vinegar

    7. 1 tsp salt

    8. 1 tbsp sugar

    9. 4 tbsp stock from cooking chicken

    10. 1 tbsp sesame oil


    1. 1 cucumber

    2. fresh coriander


    1. Add 1.5 L chicken stock to 1.5 L water in a pot.

    2. Cut off chicken feet from 1 kampong chicken (1.6 kg), add legs to stock

    3. Trim off excess fat from chicken.

    4. Sprinkle salt on both the cavity and outer surface of chicken

    5. Stuff 20g ginger slices and 20g spring onions in cavity, seal with toothpick

    6. Dip chicken in boiling stock for a few times until skin tightens

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

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

    9. Add 450g thai jasmine rice and 50g glutinous rice to bowl, wash and soak in water for 1 hour

    10. 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

    11. Blend until smooth and mix in 1 tbsp sesame oil, set chilli sauce aside

    12. Drain soaked rice

    13. Heat 2 tbsp shallot oil in wok, add 20g ginger slices, 1 bulb garlic cut into half and add drained rice

    14. Stir fry until fragrant, and transfer to rice cooker

    15. Add 4 pandan leaves (tied into a knot) and 1 litre stock from cooking chicken. Start rice cooker

    16. Transfer chicken to ice water and let it soak for 15 minutes to cool down

    17. Cut 1 cucumber into slices and layout on plate

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

    19. Mix in bowl ¼ cup stock from cooking chicken, ¼ cup light soy sauce, 1 tbsp sugar and 1 tbsp sesame oil

    20. Drizzle sauce over sliced chicken and garnish with fresh coriander

    21. Remove aromatics from rice, loosen and let it cool down for 5 minutes

    22. Roll rice into 6 cm rice balls, serve with chilli sauce and chicken

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