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One of the most well-known dishes in Malaysia, Hainan chicken comes from the ethnic Chinese from Hainan Island, the southernmost island off China’s mainland. Featuring on most Malay menus, the dish can vary greatly; our version keeps it simple and basic, so you can start adding your own flavours. An easy, clean-tasting midweek meal, it is always traditionally served with white rice but you can use brown or mixed grain as we have. Pandan leaf is available from most Asian supermarkets and while you can make this dish without it, it adds an important flavour to this dish. Simply knot the leaf to fit it into your pot.

Prep: 35-40 minutes
Cook Time: 40 minutes
Serves: 4


Bring the chicken stock to a boil in a covered pot large enough to fit the whole chicken submerged.

Add the white pepper, half the coriander stems and roots, the ginger and the whole chicken.

Poach, covered, for 20 minutes.

Turn off the heat and allow the chicken to sit for 30 mins before removing from the stock. Allow to cool completely.

Strain the stock, discarding any scum or solids, and place the strained stock back into the pot
on a low heat.

In a medium-sized, heavy-based pot, heat the cooking oil.

Add the garlic and ginger, stirring well and cooking until fragrant but not coloured.

Add the rice and mix well, ensuring grains are well coated.

Ladle in 1 litre of the strained chicken stock.

Place the pandan leaf in the pot and cover.

Bring to a boil and reduce the heat to low, cover and cook for 20 mins.

When the chicken is cool enough to handle, chop into bite-size pieces using a heavy cleaver. If you prefer, you can remove the meat from the bones and serve in chunks.

Serve the chicken garnished with the remaining coriander and alongside the rice.

The remaining stock should also be seasoned to taste with a touch of light Chinese soy, sesame oil and coriander and served in small bowls.


2 litres well-strained chicken stock, (preferably homemade, using Bostock organic chicken frames and no additional vegetables)
1 whole organic Bostock chicken, washed well and patted dry
2 cm piece ginger
1 teaspoon Farro ground white pepper
1 bunch coriander, well washed, roots and stems removed and leaves picked, reserving them for the garnish

For the soup:
1 teaspoon Lee Kum Kee light soy sauce
1 teaspoon Lee Kum Kee sesame oil
1 spring onion, finely sliced

For the rice:
1 tablespoon cooking oil
1 clove garlic, peeled and very finely chopped
3cm piece ginger, peeled and sliced
400 grams jasmine rice
1 pandan leaf, knotted
½ teaspoon Salt

To serve:
1 cucumber, sliced
1 spring onion, finely sliced

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