American Style Hainanese Chicken Rice & five spices side dishes (美式海南鸡饭配五香小菜)

With limited resources in America, here i create my own style of Hainanese Chicken Rice with less sodium and oil, which is the very healthy version of chicken rice. But it still taste as great as you are in Malaysia!

Hubby tasted the original Hainanese Chicken Rice when he was on his vacation visited my homeland, so he requested if i can make the same version, however, here which is lacked of some ingredients, so i have to have something replaced and try make it as close to the original taste.



Chicken rice

Thai Fragrance white rice * 2 cups

Water * 1/2 cups

Chicken soup * 2 cups (refer below how to prepare chicken soup)

Garlic * 5-6 cloves (with skin – squish it little)

Red Shallot * 2 pcs (slice thin)

Ginger * 3-4 slices

Green Scallion * 2-3 stalks – use only the white bottom part (cut to 1 inch length)

Pandan leaves * 2 pcs

Oil * 1 tsp (you can choose to use vegetable oil/garlic oil/ sesame oil)

Cucumber * some slices as per photo

How to cook:

  1. Soak the rice in the water for 3-4 hours and rinse it off
  2. Heat up the wok with red shallot and garlic oil to fragrance it.
  3. Add in the rice (uncooked) stir fry and combine all the ingredients.
  4. Put the entire ingredients into the rice cooker, add in water, chicken soup, garlic, ginger, pandan leaves and green scallion. Start Cooking.

Chicken Soup

Chicken Drumstick * 3 pcs

Water * 2 1/2 cups

Ginger * 3-4 slices

Green Scallion * 2 stalks (cut into 1 inch length)

Salt * 1 1/2 tsp

Garlic * 5-6 cloves (with skin – squish it little)

How to cook:

  1. Marinate the chicken with salt for 30 minutes
  2. Add the chicken into cold water and start slow cook by adding in all the other ingredients (do not let the water boiling, just let it soak in the water until the chicken is cooked) it takes about 30-40 minutes.
  3. The chicken soup is ready and add into the rice to cook.
  4. Meanwhile the chicken drumstick is ready to serve.


Five Spice Side Dishes

Seasoning Sauces: (ingredients A)

LKK Five Spice Marinate Sauce * 1/4 cups

Light Soy Sauce * 1 tsp

Dark Soy Sauce * 1 tbsp

Rock Sugar * 2 pcs (small pc)

Black Pepper * 1 tsp

Dried Chili * 2 pcs

Ginger * 2-3 slices

Garlic * 2-3 cloves (with skin – squish it little)

Green scallion * 1 stalk (cut to 1 inch length)

Side Dishes: (ingredients B)

Hard Boiled Egg * 2 pcs

Dried Tofu Skin * 100g (cut into 2 inches length) – soak it in water to soften before cooking

Soft Tofu * 2 pcs (cut into cubes)

Dried Mushroom *3-4 pcs

How to cook:

  1. Add all the ingredients A into a slow cook pot, add water until it covers all the ingredients B, except the eggs. and start boiling.
  2. At the same time, cook the hard boiled egg with rice cooker, by layering a wet kitchen tissue underneath the egg, cook for 7-8 minutes. Let it cold and peel off the skin. Then add into the pot to cook together with ingredients B.
  3. Cook it for about 30 minutes. Or until all the ingredients are coated with a nice brownish color.
  4. Ready to serve!



Chinese Cabbage * 200g (cut into big cubes)

Fried Red Shallot * 1 tbsp

Garlic Oil * 1 tsp

Chili * 2 pcs (cut into small slice)

Green Scallion * decoration

Sauce – I am using the five spice sauce from the side dishes

Olive oil * 1/2 tsp

Salt * 1 pinch

How to cook:

  1. Prepare a pot, add in some water/ oliev oil and salt and boil the white cabbage until soft.
  2. Rinse the cabbage to dry and set on a plate.
  3. Add in the sauce, and other ingredients to the cabbage.
  4. Combined them, and serve.








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