Chinese chicken rice

October 1, 2012 (Last Updated: January 11, 2019)
Chinese chicken rice recipe

Chinese chicken rice


  • Broth

  • 5ml (1 tsp) vegetable oil
  • 4 skinless chicken drumsticks
  • 2 garlic cloves, thinly sliced
  • 2 spring onions, roughly chopped
  • 1 whole red chilli
  • juice of 1 lime
  • a small bunch of fresh coriander
  • 10ml (2 tsp) fish sauce
  • 1L (4 cups) clear chicken or vegetable stock
  • 1 lemon grass stalk, bruised
  • Roast chicken

  • 15ml (1 tbsp) hoisin sauce
  • 15ml (1 tbsp) oyster sauce
  • 15ml (1 tbsp) thick soya sauce
  • 4 large chicken breasts
  • To serve

  • red chillies, sliced
  • spring onions
  • steamed rice
  • cucumber, thinly sliced
  • fresh mint
  • fresh lime
  • deep-fried garlic



For the chicken broth, heat the oil in a large pot and fry the chicken drumsticks for 5 minutes.


Add the remaining ingredients to the pot, bring to a boil then simmer for 30 minutes. Strain the broth, adjust the seasoning and set aside.


For the roast chicken, combine the hoisin, oyster and soya sauces in a bowl and mix well. Place the chicken breasts skin-side up on a baking tray and spoon the sauce over them.


Roast in a preheated 200°C oven for 20 minutes, basting the chicken throughout until the skin is crisp. Remove from the oven and set aside.


To serve, ladle some of the broth into a small bowl and add a few sliced red chillies and spring onions. Slice the chicken through the bone into portions and place on the plate. Serve with steamed rice, cucumber, mint, lime and deep-fried garlic.


Cook the rice in flavoured stock instead of plain water. Add a bruised lemon grass stalk, a small bunch of fresh coriander and a few lime slices to the rice while it cooks – these flavours will steam beautifully into the rice. For the garlic, thinly slice a few garlic cloves and fry in hot oil for a few seconds until golden; be careful not to burn the garlic.



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