Hainanese Chicken Rice | Bone Broth | Chilli Sauce

Hainanese chicken rice is a classic dish with roots in Hainan, China, and is widely loved across Singapore and Malaysia. Traditionally it features gently cooked chicken, fragrant rice, and punchy condiments. This version is more of a put-together dish than a strict recipe - built from leftover roast chicken and pantry shortcuts for a quick and easy supper.

It’s ideal for the day after a Sunday roast, when you want something comforting but low effort.

Start by warming some cooked rice or cooking fresh rice using chicken stock instead of water - using Spring Bone Broth gives extra savoury depth. While the rice cooks or reheats, shred or slice your leftover chicken and bring it to room temperature or gently warm it.

Slice cucumber for freshness and crunch. Arrange the warm rice in bowls, top with the chicken, and add cucumber on the side.

Finish with Rempapa Red Sambal - plus a drizzle of soy sauce or a splash of the warm broth over the chicken and rice if you like it looser and more aromatic.

A simple, flavour-first bowl that turns leftovers into something you’ll actually look forward to.