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Hainanese chicken rice

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Bring out the slow cooker and make this easy hainanese chicken rice recipe for dinner. Loaded with rice and chilli sauce, it’s a filling and flavour-packed dish that will satisfy the family.

  • Serves4
  • Cook time6 hour 15 minutes
  • Prep time30 minutes, (+ 5 mins resting time)


  • 1.2kg Coles RSPCA Approved Whole Chicken
  • 1 tbs light soy sauce
  • 1 tbs mirin
  • 4cm-piece fresh ginger, peeled, thickly sliced
  • 4 spring onions, ends trimmed
  • 2 tsp peanut oil
  • 2 garlic cloves, finely chopped
  • 1 tbs finely grated fresh ginger, extra
  • 1 1/2 cups (300g) long-grain rice, rinsed, drained
  • 2 Lebanese cucumbers, thinly sliced lengthways
  • Coriander leaves, to serve
  • Soy sauce, extra (optional), to serve

Chilli sauce

  • 2 long red chillies, seeded, finely chopped
  • 1 garlic clove, finely chopped
  • 1/2 tsp salt
  • 2 tsp finely grated fresh ginger
  • 1 tbs lime juice
  • 2 tsp light soy sauce

Spring onion sauce

  • 4 spring onions, ends trimmed, thinly sliced
  • 1 tbs finely grated fresh ginger
  • 1/4 cup (60ml) peanut oil
  • 1 tsp sesame oil
  • 1 tbs mirin

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Pat the chicken cavity dry with paper towel. Combine the soy sauce and mirin in a small bowl. Brush inside the chicken cavity. Place the sliced ginger and spring onion in the cavity. Place the chicken, breast-side down, in a slow cooker. Pour in enough cold water to cover the chicken completely. Cook on low for 6 hours or until the chicken is cooked through. Reserve the poaching liquid.
  2. Step 2

    Meanwhile, to make the chilli sauce, place the chilli, garlic and salt in a mortar and gently pound with a pestle until a paste forms. Add the ginger, lime juice and soy sauce and stir to combine.
  3. Step 3

    Heat the 2 tsp of peanut oil in a large saucepan over medium heat. Add the garlic and grated ginger. Cook, stirring, for 1 min or until fragrant. Stir in the rice. Add 2 cups (500ml) of reserved poaching liquid and bring to the boil. Reduce heat to low and cook, covered, for 11 mins or until liquid is absorbed and rice is tender. Set aside, covered, for 5 mins to rest.
  4. Step 4

    To make the spring onion sauce, combine the spring onion and ginger in a small heatproof bowl. Combine the peanut oil and sesame oil in a small saucepan over high heat. Heat until very hot. Carefully pour the hot oil over the onion mixture. Stir in the mirin.
  5. Step 5

    Cut chicken into portions, or discard bones and coarsely shred, if desired. Arrange on a serving platter with the cucumber and coriander. Serve with the rice, chilli sauce, spring onion sauce and extra soy sauce, if desired.