Chicken Rice

One Pot Hainanese Chicken Rice with Chili Sauce

Chicken rice made in a rice cooker! You can use chicken thighs if you want to, but I prefer using either breast or tenders. It taste amazing, just like the true blue hainanese chicken rice. Only minus the hassle of boiling the whole chicken. The chili recipe included in this post is spicy. And when I say spicy, i meant it is. Those who knows me knows how much spice I can take. Probably because I used chili padi.

Ingredient (Serves 3)

  • 300g chicken tenders
  • 2 cups rice, washed (Rice cooker measuring cup or 3/4 cup regular measuring cup)
  • 1 tsp concentrated chicken stock
  • 1 tsp corn flour
  • 1 stalk lemongrass, cut on the bias
  • Dash of white pepper
  • 1 tbsp sesame oil
  • 2 tbsp canola oil
  • 3 Shallot, minced
  • 4 cloves garlic, minced
  • 1.5 inch thumb of ginger, about 2 tbsp chopped finely
  • 2.5 tbsp concentrated chicken stock
  • 2.5 cups water
Chili Sauce (This is about 8-10 servings, I made to keep)
  • 9 chili padi, seeds removed (You may want to use the normal big chili if you do not want it to be so spicy)
  • 2-3 cloves garlic
  • About 3/4 inch thumb of ginger
  • 2 tbsp of chicken stock
 I use this fat free, low sodium, MSG-free concentrate. 
 First marinade the chicken for 30 mins or over night with 1 tsp corn flour, 1 tsp concentrated chicken stock, and dash of pepper

I was too lazy to mince all the spices, so I used a food processor, which was way quicker!


Pulse till you get finely chopped pieces

I did not add my lemongrass in my food processor, it’s up to you if you want to. I just prefer not to.

Heat 1 tbsp of sesame oil and 2 tbsp of canola oil on med-high.
Add in the spices and stir fry till fragrant.

Add the rice and 2.5 tbsp of concentrated chicken stock.
Mix well.

Transfer to rice cooker and add the marinaded chicken on top of the rice.
Pour in 2.5 cups of water.
Let it cook normally.

Now add all the spices for the chili into a food processor.
Pulse and add chicken stock until desired consistency.

This was how much sauce that recipe made.
I used a ramekin to hold it.

When the rice is ready, let it sit for 15 minutes longer before you open the cover.

Serve with oyster kai lan, chili sauce, and garnish with chopped chinese parsley.

Print Friendly, PDF & Email
Cereal Prawn Pizza
Moist Milo Cake Roll with Condensed Milk Sweetened Whipped Cream

You Might Also Like


  • Reply
    9 September, 2013 at 8:04 pm

    I'd like to invite you to join our site . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
    By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
    Simply visit or contact me at We look forward having you in our network!

  • Reply
    Kamila Mazari
    10 September, 2013 at 9:24 am

    WIll try this as I love chicken rice. What is concentrated chicken stock and where can I get it from?

    • Reply
      10 September, 2013 at 12:12 pm

      Hi Kamila, I'm not sure if you can get it in Bangkok. Try to use chicken granules as an alternative instead. Just be aware of the salt content and substitute accordingly.

    Leave a Reply