Hainanese chicken
25 minutes
Preparation time
1 hour, 10 minutes
Cooking time



1.2kg whole chicken

30ml rice wine vinegar

60ml soy sauce

4 garlic gloves, minced

25g ginger, sliced

3 spring onion, chopped

30ml sesame oil

15g Murray River Sea Salt

Chilli Sauce

10 long red chillies, seeded and roughly chopped

2 garlic gloves, peeled

5cm ginger, peeled

40ml lime juice

40ml rice wine vinegar

20ml sesame oil

5g salt

Soy Sauce Dressing

100ml soy sauce

40g caster sugar

40ml Chinese rice wine

5ml sesame oil


30ml peanut oil

20g ginger,  grated

30g garlic cloves, grated

500g long grain rice, rinsed and drained

20g salt

1.2 litres chicken stock, hot


3 spring onions, thinly sliced on the diagonal

½ cup coriander leaves

1 Lebanese cucumber, peeled and sliced



  1. Combine all ingredients together apart from the chicken and turn into a paste using a mortar and pestle.
  2. Massage the mixture over the chicken, making sure to place some under the skin of the breast, thigh and in the cavity of the bird.
  3. Place in a solid steam tray and steam at 100°C for 55 minutes.
  4. Remove chicken from the stock and place on a warm plate to rest for 15 minutes. Reserve the stock for serving.

Chilli Sauce

  1. Combine all ingredients in the jug of an electric blender. Blitz on high for a few seconds until a rough puree is formed. Set aside for serving.

Soy Sauce Dressing

  1. Combine all ingredients in a small saucepan. Cook on medium heat, Induction setting 5-6 until just boiling. Remove from the heat and cool to room temperature.


  1. Heat the peanut oil, add the ginger and garlic and fry until golden.
  2. Add the rice and salt and cook for 2 minutes.
  3. Transfer mixture to a solid steam tray, add the hot stock and cook at 100°C for 15 minutes.

To Serve

  1. Slice the chicken into bite size pieces and place on a warmed serving platter. Garnish with spring onion, coriander and cucumber.
  2. Serve the rice in a warm bowl along with the other condiments in separate bowls.


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