Wok-Fried Kopitiam-Style Hainanese Chicken Rice

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A fragrant and flavorful chicken rice dish inspired by traditional Malaysian kopitiam flavors, featuring tender poached chicken with aromatic rice cooked in chicken broth and pandan leaves. This Asian-inspired chicken recipe, ready in about 75 minutes, pairs whole chicken (about 3 lbs), water, ginger, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 whole chicken (about 3 lbs)
• 12 cups water
• 3 slices ginger, sliced
• 6 garlic cloves, smashed
• 2 tsp salt
• 2 cups jasmine rice
• 3 tbsp chicken fat or vegetable oil
• 2 pandan leaves, knotted
• 1/2 cup cucumber, sliced thin
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 2 tbsp spring onions, chopped

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: In a large pot, combine 12 cups water, 3 slices ginger, 6 smashed garlic cloves, and 2 tsp salt. Bring to a boil, then submerge 1 whole chicken and lower heat to maintain a gentle simmer. Poach for 45 minutes until cooked through and tender.
2. Step 2: Remove chicken and set aside to cool. Strain broth and reserve 4 cups for cooking rice and serving soup.
3. Step 3: Rinse 2 cups jasmine rice until water runs clear. In a wok or large saucepan, heat 3 tbsp chicken fat or vegetable oil over medium heat. Add 2 slices minced ginger and sauté until fragrant, about 1 minute.
4. Step 4: Add rinsed rice and 4 cups reserved chicken broth plus 2 knotted pandan leaves. Bring to a boil, cover, then reduce heat to low and cook for 15 minutes until rice is fluffy and aromatic.
5. Step 5: Carve the chicken into bite-sized pieces. Drizzle 2 tbsp soy sauce and 1 tsp sesame oil over chicken and garnish with 2 tbsp chopped spring onions.
6. Step 6: Serve chicken over fragrant rice with thinly sliced cucumber on the side and a bowl of warm chicken broth from the poaching liquid.