This recipe is inspired by the traditional Hainanese chicken rice with a twist.

I have rendered the fat from the chicken skin and mold it into a crispy basket to hold the chicken rice.

My idea is to present this chicken rice dish to look appealing in a bite size manner. Your party guests will definitely be intrigued and enjoy the crispy chicken skin with mouthful of fragrant rice and succulent chicken!


Chicken rice in crispy chicken skin basket



Baked chicken skin

  1. 6 pieces chicken skins
  2. Salt for rubbing

Poached Chicken

  1. 6 pieces skinless chicken thighs
  2. 2 cloves garlic
  3. 1/2 thumbsized ginger (sliced)
  4. 1 stalk spring onion
  5. 3 chicken stock cubes mixed in 8 cups water.

Soya sesame sauce

  1. 40ml chicken stock from poaching chicken
  2. 1 tbsp sesame oil
  3. 2 tbsp light soy sauce
  4. 1 tsp sugar

Chicken Rice

  1. 2 tbsp vegetable oil
  2. 3 cloves garlic (chopped finely)
  3. 1/2 thumbsized ginger (chopped finely)
  4. 2  cups rice (rinsed and drained)
  5. 2 cups of chicken stock from poaching chicken
  6. 4 pandan leaves tied in a knot
  7. 1/2 sesame oil


Chilli sauce

  1. 8 finger-length fresh red chilli (de-seeded and chopped)
  2. 8 cloves garlic (chopped)
  3. 1/4 thumbsized ginger (chopped)
  4. 2 tbsp chicken stock from poaching chicken
  5. 2 tsp sugar to taste
  6. 1 tbsp lime juice to taste
  7. Salt to taste

Ginger sauce

  1. 50g ginger (chopped)
  2. 3 shallots (chopped)
  3. 2 tbsp sesame oil
  4. 2 tbsp chicken stock from poaching chicken
  5. 2 tsp sugar to taste
  6. salt to taste


  1. 1/2 cucumber (sliced)
  2. 1/2 carrot (sliced)
  3. 1 sprig coriander leaves)
  4. Spring onions (slit into spirals)
  5. Dark sauce (optional)
  6. Grape fruit pulps (optional)


Baked chicken skin


  1. Preheat oven at 160 degrees.
  2. Rub chicken skins with salt, rinsed and pat thoroughly dry.
  3. Place chicken skins on inverted oiled muffin pan and cover indvidully with oiled tart tins
  4. Place an oven tray over the tart tins
  5. Bake chicken skins in oven for 20-30 minutes or till crispy and golden brown.
  6. Remove from oven and gently use a spatula to remove crispy chicken skin. Set aside.

Poached chicken

  1. Bring the chicken stock to a boil in a pot over high heat. Turn the heat down to keep a simmer.
  2. Add in garlic, ginger and spring onions and simmer for 15 mins.
  3. Add in chicken thighs and poached for 20 minutes or till cooked.
  4. Drain cooked chicken thighs from stock and set aside.
  5. Drizzle some soya sesame sauce over the poached chicken thighs once the sauce is made.

Soya sesame sauce

  1. Combine well all the ingredients and set as aside to drizzle on poached chicken thighs.

Chicken Rice

  1. Heat oil in a pan on medium heat and stir fry garlic, ginger till fragrant.
  2. Add in rice and continue to fry for another minute.
  3. Transfer rice mixture into a rice cooker and add in chicken stock, pandan leaves and sesame oil.
  4. Cook rice in rice cooker.

Chilli sauce

  1. Combine well 1 -5 ingredients in a blender.
  2. Add lime juice and salt to taste. Set aside.

Ginger sauce

  1. Combine well 1 -5 ingredients in a blender.
  2. Add salt to taste and set aside.

Assembling chicken rice in chicken skin basket

  1. Place a tbsp of rice into chicken skin basket.
  2. Add cucumber and carrot at the inner side of basket
  3.  Top the rice with poached chicken, coriander leave and drizzle with chilli sauce.
  4. Transfer chicken rice basket to a serving plate.
  5. Garnish the serving plate with spring onions, grapefruit pulps, ginger sauce and dark sauce.