Thanis Lim

All Rounder Chef and Food Journalist

Hainanese Chicken Rice Balls!

The attack of the chicken rice balls from Malacca!

Amy Beh! I salute you! I reckon it will be a big shame to let you all see the rice balls and not post a recipe - so I searched and found it! Cheers Amy Beh! Here's the recipe taken from Cyberkuali. It includes even the recipe for sauces!


  • 1 chicken about 1kg
  • 5 cloves of garlic, crushed
  • 2cm fresh ginger, crushed
  • 1 stalk spring onion
  • 1 tsp salt

    For the rice:
  • 2 cups long grain rice, washed and drained
  • 2 tbsp oil
  • 1 clove garlic, crushed
  • 1/2 tsp salt
  • 2 pandan leaves, knotted
  • 2 1/2 cups reserved chicken stock

    Garlic chilli sauce:
  • 5 red chillies, pounded
  • 3 cilipadi (optional), pounded
  • 15g fresh young ginger, pounded
  • 3 cloves garlic, pounded
  • 1/4 tsp salt
  • 2 tbsp chicken stock
  • Juice of 2 limes (limau kasturi)

    Ginger sauce:
  • 40g fresh young ginger, pounded
  • 3 cloves garlic, pounded
  • 1/8 tsp salt
  • 2 tbsp chicken stock
  • Juice of 2 limes (limau kasturi)

  • Cucumber slices
  • 1 stalk spring onion cut into 2cm lengths
  • 1 stalk Chinese coriander cut into 2cm lengths

    To prepare the chicken: Rub chicken inside out with salt, then stuff with ginger, garlic and spring onion. Boil water in a deep saucepot and put in the chicken. (the water must cover the whole chicken.)

    Lower the heat and simmer the chicken for 10 minutes. Turn off the heat and soak chicken for 30 minutes in the stock. Remove chicken and set aside to cool. Reserve the stock for the rice.

    To prepare the rice: Heat oil and saute garlic until aromatic. Stir in rice and fry for about three to four minutes. Place rice in an electric rice cooker. Add stock, salt and pandan leaves. When rice is cooked and fluffy, scoop out with a ladle and roll into balls (while rice is still hot). Set aside.

    To make the garlic chilli sauce: Mix the pounded ingredients with salt, chicken stock and lime juice. Serve in small saucers.

    To make the ginger sauce: Mix the ingredients together and serve with the rice and chicken.

    To serve the chicken: Rub a little sesame oil and light soy sauce over chicken. Cut into serving pieces and serve with cucumber slices and garnishing of spring onion and chinese coriander.



    1. Now - to the blind person who actually said that I did not reference the recipe. I did mention that the recipe is by Amy Beh from

      Sheesh - get a life people. Could you please actually READ before even sending me flaming mails?

    2. hey... there is another thing i tried before. if you actually get some chicken skin. put it in a wok with 2 tablespoon of water, heat it till the oil come out and then use it to fry the garlic and the rice grain... u will get the most fragrant rice. it is on one of amy beh's other recipes. i love amy beh.

    3. Anonymous6:41 PM

      i tot we have to soak the chicken into cold water to make it more tender. no?

    4. Hiy'all! :)

      I actually make the chicken the night before (and put it in the fridge)and find it quiet easy to handle/cut up. Plus if you rub the chicken with salt BEFORE putting it in the fridge, its more tasty.

    5. sounds good Shanny! So was making the rice balls fun? ;)

      Snail: I think some actually soak the chicken in salted water (brine) to enhance the flavour of the chicken.