"Genuine" Hainanese Chicken Rice @ Kuala Terengganu

    Hainan Chicken Rice, it is one of the most popular everyday meal served in food stalls and eateries all over Malaysia and Singapore. Singaporeans even claimed the rice dish as their national dish! It was brought here by the Chinese immigrants from Hainan. Now that it has evolved with some elements of local culinary.
    What makes Hainanese Chicken Rice so Hainanese?
    Chicken – The chicken is prepared in traditional Hainanses methods strictly. First, they boil the chicken with pork and chicken bone stock and the broth is reused over and over again to create “master stock”. Hainanese prefer older and bigger chicken to extract more oil and Cantonese use younger birds to get tender meat which distinct them from the Hainanese version. Some will dipped the cooked chicken in ice water to produce smooth and jelly like skin. Lastly the chicken is garnished with cucumbers, scallions and cilantro, sometimes served with a side of soup from the broth.
    Rice – The rice is the essence of the whole dish. Fry the uncooked rice in a wok with some of the chicken stock and fat until the rice turns golden in colour. Next pour the rice into a pot and add some chicken stock, salt and the water obtained from boiling water. Lastly throw in 1 clove crushed peeled garlic and a bruised ginger.
    Dipping Sauce – A dipping sauce of chili, garlic, ginger and lime juice is a must-have to complete this meal.

    As a Hainanese himself, Kampungboy claimed that this place offer the most authentic chicken rice that he has ever tasted. The owner is of the same origin as Kampungboy.

    The fragrant, greasy and sinful rice is the essence of Hainanese Chicken Rice

    Hainanese call this ‘undi’, dipping sauce made of garlics, ginger, chilli and lime juice

    The next time you are visiting Terengganu, drop by here for a plate of Hainanese Chicken Rice. No regrets! Do not hesitate to share with us which is your favourite Hainanese Chicken Rice place.

    Restoran Chuan Kee, Jalan Kota Lama, Kuala Terengganu (Opposite Bank Simpanan National)


    1. Wikipedia

    2. Asia Cuisine

    3. Thingsasian


    • littleguykitchen says:

      i thought you two really went into their kitchen. lolz. hmm… need to try that. greasy though. Normally my mum cooks quite the same way for rice with yam with chicken.

    • fooDcrazEE says:

      hmm…..everyone’s fav. I can eat a good chicken rice for 3 meals day for up to ages…

    • KampungboyCitygal says:

      littleguykitchen: we wish that we can get a peep of wats goin on in the kitchen ..hahaa

      foodcrazee: haha its national dish of spore..and favourite dish of chinese ppl in msia

    • hazel says:

      i went for this restaurant once. my friend introduced to us.. quite delicious..

    • Ching Fong says:

      eh DF..traditional hainanese chicken rice uses boiled chicken..not roasted one..roasted one is cantonese style which adapted by ‘modern’ hainanese chicken rice..

      traditional/typical hainanse would prefer a big fat free-range (kampung) chicken..and it is kinda modified from Wenchang chicken (hainanese Boonsio kue)..

    • KampungboyCitygal says:

      ching fong: thanks for ur info ya..ya hainan chicken are thoe big fat chicken with thick layer of fats and skins.

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