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Fatty Meng's Hainanese chicken & rice


  • Batten out the shallots and garlic with a mallet. Then put in a large heavy-bottomed pot of boiling water with 2 lemongrass stalks, 4-6 pandan leaves, chicken feet and 1 tbsp grated ginger. Bring to the boil, add the chicken and gently cook for about 30 mins.
  • Then remove the chicken and plunge in a large pot of ice water for about 10 mins. Strain the stock.
  • While the chicken is cooling, heat the oil in a rice cooker and gently saute the remaining ginger with the lemongrass, pandan leaves, sugar, salt and about 2½ cups of the strained stock. Mix well and bring to the simmer. Then add rice, stir and cook.
  • At the same time, bring the remaining stock back to the simmer.
  • Chop up the chicken and mound on individual plates. Then arrange the cucumber, spring onions and coriander around and drizzle a little of the stock and soy over the chicken. Serve with the warm stock in a small bowl (or cup) and the rice and your favourite Asian condiments on the side. 
  • Lee Chee Meng of Boon Tong Kee Restaurant in Singapore


  • 3 shallots, peeled
  • 3 garlic cloves, peeled
  • 3 lemongrass stalks, bashed & halved
  • 8-12 fresh pandan leaves
  • 6 chicken feet (or bones)
  • 2 heaped tbsp grated fresh ginger
  • 1 whole chicken, cleaned
  • 2 tbsp vegetable oil
  • 1 heaped tspn grated palm sugar (or soft brown sugar)
  • a pinch of sea salt
  • 2 cups basmati rice (or any other long grain rice)
  • 1 telegraph (continental) cucumber, peeled & finely sliced
  • 2-3 spring (green) onions, green part only, cut into segments
  • 2-3 tbsp fresh coriander leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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