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Hainanese Chicken Rice (Fast & Easy)



4 portion(s)

Steamed Chicken

  • 700 g Chicken fillets, Preferably Maryland, Breast or Thigh (and skin on)
  • 1 tsp sesame oil
  • 1/2 tsp salt
  • 1 tbsp Chinese shaoxing wine, Optional

Chicken Rice

  • 1 tbsp Fried onion, ginger & garlic in oil, Pre-made (see recipe "Fried OGG Sauce"
  • 380 g Jasmine rice, washed & rinse in TM basket
  • 1 tsp Butter
  • 1 tsp salt
  • 1000 g Hot water or chicken stock

Chilli Sauce

  • 30 g ginger, cleaned and sliced
  • 100 g long red chilli, remove seeds to reduce "heat"
  • 4 cloves garlic, peeled
  • 80 g white vinegar, 20
  • 20 g sugar
  • 1/2 tsp salt

Green Shallots & Ginger Sauce

  • 2 stalks spring onions, cut very thinly
  • 100 g Young ginger, cleaned and sliced
  • 70 g extra virgin olive oil
  • 1/2 tsp salt

Garnishing/Served with/Plating

  • 1 piece cucumber, cut into slices
  • 6
    Preparation 10min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

Recipe's preparation

    Steamed chicken
  1. Marinate chicken fillets with sesame oil and salt. In the Varoma dish, place a pair of fork/spoons in the dish and place chicken on top (this is to help steam circulate). Set aside.
  2. Counter-clockwise operation
  3. Cook Rice & Steam Chicken (at the same time)
  4. Wash and rinse rice in TM basket and add the fried onion, ginger & garlic mix, butter and salt to the rice and mix well.

    Place 1000g of hot water or chicken stock into TM bowl and then place the rice basket into TM bowl. Then place the Varoma with chicken on top to s team.

    Set Varoma into position and steam rice and chicken for 20-23 minutes (depending on the size of the chicken fillets).

    Once chicken is cooked, run it through cold water and leave it in a cold bath for about 30 mins.
  5. Chilli Sauce
  6. Place all ingredients into TM bowl and mixed 30 secs on SP8. Ready to serve.
  7. Green Ginger & Shallots Sauce
  8. Chop ginger for 5 seconds on SP7. . Add 70g of oil and cook for 2 minutes on 100C and SP1. Add to thinly sliced onions.
  9. Garnishing
  10. Serve chicken rice with chilli sauce, green sauce and sliced cucumber or steam green vegetables.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • The chilli sauce is amazing. Tasted very...

    Submitted by Thermo cnboa on 10. June 2020 - 20:35.

    The chilli sauce is amazing. Tasted very authentic.
    I used lime juice instead of vinegar.

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  • Am I missing something Shirley. I can’t see any...

    Submitted by Yatesh on 18. June 2019 - 16:49.

    Am I missing something Shirley. I can’t see any temperature settings or speed. Assuming Varoma temp in first mixing speed.

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  • Superrrr yummy and so easy!!! It's definetely...

    Submitted by shan_t26 on 4. August 2017 - 11:27.

    Superrrr yummy and so easy!!! It's definetely worth waiting for a good recipe. Thank you so much Aunty Shirley for sharing this amazing recipe. Love it!

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