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Hainan Chicken Rice (Chinese Steam Chicken and Rice)

Hainan Chicken Rice (Chinese Steam Chicken and Rice)

This is one of my favourite easy meal, but I usually have to dirty a big pot to cook the chicken, a rice cooker to cook the rice plus another small saucepan to cook the sauce. 

Well, this recipe is an all in one recipe in your Magimix CE, and the best part you can multi-task while it is cooking away! 

Once you are familiar with this recipe you can be more adventurous and make coconut turmeric rice instead by substituting 400ml of the water for cooking the rice with a can of coconut milk and add 1tsp of turmeric powder into the steaming liquid.

Hainan Chicken Rice (Chinese Steam Chicken and Rice)

Prep Time10 minutes
Cook Time1 hour
Total Time2 hours 10 minutes
Servings: 4 people


Steam chicken

  • 1.2-1.5 kg organic/free range chicken no bigger than 1.5kg or it will not fit in the steamer basket
  • 1-2 slices fresh ginger
  • 2 tbs chinese shao xing wine optional, available from Chinese Grocery stores
  • 1.5 litre filtered water

Steam rice

  • 300 g thai jasmine or long grain rice
  • 1 tsp Murray River pink salt flakes or good quality sea salt
  • left over stock from steaming chicken RESERVE 3tbs for sauce
  • enough filtered water to make up 1.5 litre

Soy sauce mixture for chicken

  • 3 tbs chicken stock from steaming chicken
  • 2 tbs light (not dark/roasted) sesame seed oil preferably organic
  • 2 tbs gluten free Kikkoman soy sauce or wheat free Tamari
  • 2 tbs good quality Fish sauce
  • 1 clove organic local garlic optional


Steam Chicken

  • Using the steamer basket, put a good quality 1.3-1.5kg free range (and organic chicken), breast side up. Add 1.5 litre of water in the CE bowl. See pic
  • Using the steam function, cook for around 45mins. Test for doneness using a thermometer, the thickest part of the chicken should read 75C to make sure that the chicken is cooked. If it's not cooked through or you can still see blood in the cavity of chicken, steam some more and test again after 10-15mins. Do not over-cooked your chicken.
  • Take chicken out to rest in a plate or clean chopping board, and cover. Keep warm if you have a double wall stainless steel serving bowl.

Steamed Rice

  • You need to top up the left over stock (water) to about 1.5 litre and add 1tsp of pink salt flakes or Maldon sea salt.Add 300g of washed long grain jasmine rice, and place rice in the steamer basket.Using the Cook Expert function, turn it on to: 30min, speed 7, 115C.
  • Fluff up (stir) your rice and check to make sure the water/stock is back up at 1.5 litres and turn it back on to 15min, speed 7, 115C.
  • Rice should be cooked and fluffy by now, if not cook for another 10-15 minutes until rice is cooked. Take out rice basket onto a plate and put the chicken on top to warm, while you make the soy sauce mixture for the chicken

Soy sauce mixture for chicken

  • Remove the reminder of the liquid from steaming the rice and discard
  • Add all ingredients and blitz for a minute until garlic is finely chopped

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