By | April 6, 2016

~ Steamed Fragrant Ginger Chicken Brown Rice ~

I would really like to name this dish Hainanese Chicken Rice but I am not really sure if this fits into the traditional definition of Hainanese Chicken Rice as I have not selected a fat chicken nor poached the chicken to make the rice too oily. I also did not prepare any of the 3 crucial dipping sauce in a true Hainanese Chicken Rice. I simply savour my version in its most natural taste and flavour.

As my father-in-law is Hainanese, it is the family’s tradition having Hainanese Chicken Rice for the Chinese New Year reunion dinner. It is a new tradition to me as I did not grow up with it. I have always thought cooking a whole/half chicken is a big deal and it is for people with years of cooking experience in cooking up a storm for big families.

Out of curiosity on my culinary skill to handle a whole chicken dish, I tried cooking half a chicken to begin with. I have long been wanting to cook Hainanese Chicken Rice like an “adult”. Afterall, I have AMC cookware which guarantees success! The mildly salted chicken turned out succulent and the rice was truly flavourful. From now on, I will not hesitate cooking one whole bird.

Steamed Ginger Chicken Brown Rice Recipe (Serves 3) :

  1. Half a chicken (Approximately 750 grams)
  2. 1 Tablesppon Grated Ginger
  3. 1 Bulb Garlic (1/2 grated & 1/2 chopped)
  4. 1 Teaspoon Cooking Oil
  5. 1 Tablespoon Sesame Oil
  6. 1 Teaspoon Salt
  7. 1/2 Teaspoon Black Pepper
  8. 1 1/2 cup (150ml cup) Brown Rice (Approximately 300 grams. May vary depending on brand/type of brown rice)
  9. 450ml Water (May vary depending on brand/type of brown rice)
  10. 1 stalk Chinese Parsley (Garnishing)
  11. 1 stalk Scallion/Spring Onion (Garnishing)

AMC Healthy Cooking Method :

  1. Marinate chicken with sesame oil, salt & pepper and grated ginger & garlic with their juice in an AMC 20cm Combi bowl for 20 minutes.
  2. Preheat an AMC 20cm 4.0 liter Pot unit with Navigenio on heat level “3” up to 60°C or “Carrot Window”. Add cooking oil and garlic to pan-fry until fragrant. Stir in brown rice to mix with garlic. Add water.
  3. Stack an AMC 20cm Steamer unit onto the pot with pan-fried raw brown rice. Place the marinated chicken with all liquid in the Steamer unit. Cover pot unit with lid.
  4. Switch on Navigenio to automatic “A”. Turn on Audiotherm, place on lid knob, indicating 80°C or “Carrot Window” and set on 25 minutes for 2 in 1 cooking.
  5. When Audiotherm beeps, turn off both Navigenio & Audiotherm.
  6. Leave to cool for 10 minutes before chopping/cutting the steamed chicken into chunks. Garnish chopped chicken before serving with bowls of fragrant chicken rice.

Tips : With the use of steamer, juices and excess fat from the chicken dripped onto the rice cooking in the underneath pot. In 2 in 1 cooking, both dishes cooked together. You may try 2 in 1 cooking with uncountable number of dishes.


Grated ginger with juice.


1 bulb of garlic to be grated and chopped.


Marinate chicken in an AMC 20cm Combi bowl.


Pan-fried garlic to cook fragrant brown rice.


Place chicken in the 20cm steamer.

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Place steamer on top of the pot with pan-fried raw brown rice.


Automatic 2 in 1 cooking set to cook for the number of minutes/hours required. (Cooking time set should be 25minutes instead of 20 minutes as illustrated in the photo above)


Chicken done steaming in 25 minutes.

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2 in 1 cooking, brown rice and chicken cooked at the same time.


Garnish chopped chicken and served with warm aromatic brown rice.




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