Hainanese chicken rice from Australian Gourmet Traveller Magazine, June 2015 (page 58)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Barb_N on February 03, 2026

    This method of poaching a chicken is very new to me. I poached mine for much longer before turning off the heat as I was worried it would be undercooked. Only 20 minutes for a 4 lb bird? The breast may have been more tender with 20 min but I was skeptical. The poaching ‘broth’ smelled great but was too dilute to be flavorful. The meat was tender but the skin is flabby and unappealing. The rice on the other hand, I would sacrifice a chicken to make rice like that any day! The word unctuous comes to mind. It seems this dish is a cultural icon/ritual. I’m glad I satisfied my curiosity but other than the rice I won’t be making it again. I don’t keep schmaltz around but I always have cubes of duck fat in the freezer.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.