Hainanese Chicken Rice

My tasty, super easy 30 minute mid-week dinner. You won't believe that you can have a healthy, lean-protein meal so quickly!

Serves 2.


  • 2 skinless chicken breasts
  • 1 bunch of bok choy
  • 1 slice of fresh ginger, peeled
  • 1 clove of garlic
  • 2 spring onions
  • 1 tbsp salt
  • Fok Chow Hainanese or Mild Hainanese Sauce
  • Optional - slices of fresh chilli to garnish


  1. Place the chicken breasts in a saucepan and pour in just enough cold water to cover them.
  2. Tie each spring onion in a knot and add to the saucepan along with the ginger, garlic and salt.
  3. Bring the saucepan to a simmer then reduce temperature to very low. The water should only be moving very slightly on the surface with no bubbles forming. Poach for 18 minutes.
  4. Remove the chicken breasts from the liquid, cover them loosely with aluminium foil and allow them to rest.
  5. Separate the bok choy leaves and add them to the liquid and blanch until bright green but still crunchy.
  6. Slice the chicken breasts diagonally then arrange it on the plate next to the bok choy.
  7. Spoon a generous amount of Fok Chow Hainanese or Mild Hainanese Sauce onto the chicken and allow it to infuse for a few moments. Garnish with slices of fresh chilli.
  8. Enjoy with steamed rice!

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