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Hainanese Chicken

  • 31 - 60 Minutes
  • Medium
  • Serves 2

Travel back to Southern China with this classic Hainanese Chicken dish, served with a pot of master stock, made from the freshest ingredients available.



  • Master stock
  • 2 chicken Maryland
  • 750 ml chicken stock
  • ½ large red onion, chopped
  • 2 cm ginger, chopped
  • 2 tablespoons sugar
  • 3 garlic cloves, chopped
  • Juice ½ lime
  • 2 chillies, chopped
  • 1 stalk lemon grass, chopped
  • 4 spring onions (green parts only), chopped
  • ¼ bunch coriander
  • Pinch of salt
  • To serve
  • 250 g Tilda Steamed Pure Basmati Rice
  • 4 spring onions (white parts only), chopped
  • 1 tablespoon coriander, chopped

  1. Place the master stock ingredients into a saucepan and simmer for 30 minutes. Remove the chicken and place in a dish to cool. Remove the coriander and continue to cook and reduce the stock for a further 2 to 3 minutes or until you are happy with the flavour
  2. Shred the chicken using 2 forks to pull the meat apart
  3. Open the packet of Tilda Steamed Pure Basmati Rice and cook in the microwave for 2 minutes
  4. Place rice on a serving dish. Cover with shredded chicken and top with the whites of the spring onion and sprigs of coriander. Pour the master stock into a small jug and serve alongside the chicken and rice dish