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Hainanese Chicken Rice Ball


  • 1 1.6kg kampung chicken

  • 1.5L water

  • 1.5L chicken stock

  • 20g ginger slices

  • 20g scallion

  • 2tsp salt


  • 1/4 cup stock from cooking chicken

  • 1/4 cup light soy sauce

  • 1tbsp sugar

  • 1tbsp sesame oil


  • 450g Thai jasmine rice

  • 50g glutinous rice

  • 1L stock from cooking chicken

  • 4 pandan leaves

  • 20g ginger slices

  • 1 bulb garlic - sliced half

  • 1tsp salt

  • 2tbsp shallot oil

[Chilli Sauce]

  • 3 red chillies - sliced

  • 3 chilli padi - sliced

  • 30g ginger - sliced

  • 5 cloves of garlic

  • Juice from 5 calamansi

  • 2tbsp white vinegar

  • 1tsp salt

  • 1tbsp sugar

  • 4tbsp stock from cooking chicken

  • 1tbsp sesame oil


  • 1 cucumber - sliced

  • Coriander


  1. Chicken: In a pot, add in chicken stock, water and salt.

  2. Trim off chicken feets and add to pot. Bring to a boil.

  3. Trim off excess fats. Sprinkle salt all over, including cavity.

  4. Add ginger and scallion into cavity. Seal opening with a toothpick.

  5. Dip chicken into boiling stock for a few times until skin tightens. Then place chicken into stock, bring to a boil, and continue to boil for 10mins.

  6. Turn off heat and let sit covered for 45mins.

  7. Rice: Mix rice grains together, wash and soak in water for 1hr.

  8. Chilli: Add all ingredients, except sesame oil, into a food processor and blend into a fine paste.

  9. Pour into a small bowl and mix in sesame oil.

  10. Rice: Drain soaked rice.

  11. In a wok, add in shallot oil, ginger, garlic and rice. Stir-fry till fragrant. Then transfer into a rice cooker. Add in pandan leaves and salt, and cook till ready.

  12. Chicken: Transfer chicken to a bowl of ice water and let soak for 15mins.

  13. Remove ginger and scallion from cavity. Chop chicken into serving pieces.

  14. Sauce: Mix all ingredients together and pour over chicken. Garnish with coriander.

  15. Rice: Loosen rice and remove pandan leaves and ginger. Let cool for 5mins.

  16. Pour rice out into a large bowl and loosen it up more. Roll rice into 6cm rice balls (while it's still hot).

  17. Serve with prepared chicken and chilli sauce.

Adapted from The Meat Men

Video tutorial click here

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