This is an adaptation of a recipe I grew up on with what we could make do with in San Antonio, Tx since the 80's. My father grew up in Singapore and brought just what was in his head for making this dish. I have since made my own changes here and there yet the authentic taste remains, and it is easy for me to make while being disabled and busy.
My Private Note
Units: US | Metric
- 2 chicken breast halves
- 1 slice fresh ginger (thumb)
- 2 tablespoons minced garlic (from a jar is fine)
- 32 ounces chicken broth (pre-made, with salt)
- 2 cups long grain rice
- 3 1/2 cups chicken stock (reserved from chicken)
- sesame oil
- shrimp paste (found in Oriental groceries)
- 1Mince ginger and garlic, if needed.
- 2Place all the ingredients for the chicken - chicken breasts, ginger, garlic and chicken broth - in a pot (if needed, add water until chicken is covered) and boil until chicken is done. It is done when it comes apart with a fork.
- 3Take the chicken breasts out of the pot, place on a plate and coat in sesame oil.
- 4Cool stock.
- 5Add rice to rice cooker and 3 1/2 cups liquid from the pot to the rice cooker and cook rice according to manufacturer's directions.
- 6Cut chicken breasts into thin slices, serve on rice with shrimp paste.
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Nutritional Facts for Hainanese Chicken Rice Made Easy for Two
Serving Size: 1 (788 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1042.5
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 4.4 g
- Cholesterol 59.0 mg
- Sodium 2150.3 mg
- Total Carbohydrate 167.5 g
- Dietary Fiber 2.6 g
- Sugars 8.3 g
- Protein 49.3 g