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Thermomix Hainanese Chicken Rice

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Servings 4


  • Chinese wine
  • salt
  • white pepper
  • sesame oil for rubbing
  • 1 whole chicken (about 1.5–1.7 kg)
  • 4 cloves garlic
  • 1 spring onion/shallot, chopped in half
  • 4 slices ginger, peeled
  • 2 eschalots, peeled
  • 1 tbsp vegetable oil
  • 400 g rice
  • 1 L chicken stock
  • 1-2 pandan leaves (optional)

Finishing Sauce

  • 3 tsp soy sauce
  • 2 tbsp hot water
  • ½ tsp sesame oil
  • ¼ tsp sugar


  • Mix 1-2 tsp Chinese wine, a little salt and pepper to taste and 1 tsp sesame oil in a small bowl. Rub this all over chicken and inside cavity. Stuff 2 cloves of the garlic, spring onion/shallot and 2 slices of the ginger inside chicken’s cavity and place into Varoma dish on top of a pair of chopsticks to help steam circulation. Set aside.
  • Place remaining garlic, ginger, eschalots and oil into mixing bowl (chop on speed 8 for 8 seconds if you haven’t pre-chopped everything) and sauté for 2 min/Varoma/Reverse/speed 2.
  • Add rice and sauté for 2 min/100ºC/Reverse/speed 2.
  • Add about a tsp of salt or to taste. Remove and set aside in basket.
  • Place 1L of chicken stock into mixing bowl. Set Varoma into position and steam for 25-45 min/Varoma/speed 3 (depending upon size of chicken used).
  • Top up liquid to 1L mark with water. Insert basket of rice with pandan leaves . Return Varoma dish to position and cook for 15 min/Varoma/speed 5.
  • Chop up chicken and serve with rice and Chilli Dip, Ginger Dip (see Asian cookbook) and thick black soy sauce.
  • To make a quick sauce to pour over chopped chicken, mix 3 tsp soy sauce with 2 tbsp hot water, ½ tsp sesame oil and ¼ tsp sugar and mix well.You can add some vegetables to steam in the last 5-10 minutes of steaming chicken if desired.


Recipe from A Taste of Asia Cookbook