Learn to make two distinctive styles of Hainanese Chicken: the world-famous Singapore Hainanese Chicken Rice and the Chinese-style White Cut Chicken.
This comprehensive video course gives you two different approaches to one of Asia’s most beloved chicken dishes.
In Part 1, you’ll learn the Singaporean style — silky smooth poached chicken, fragrant chicken rice, and the signature trio of dipping sauces, inspired by the classic hawker centre version.
In Part 2, you’ll learn the Chinese-style version, also known as Cantonese White Cut Chicken. This version focuses on the chicken itself, using a carefully prepared poaching broth, scallion oil, and a flavorful ginger dipping sauce. Many customers prefer this version for its stronger chicken flavor and simple, clean taste.
Whether you're a complete beginner or an experienced cook looking to master these classic dishes, this course guides you through every step with clear, close-up instructions.
What You'll Learn
Part 1 – Singapore Hainanese Chicken Rice
- The Art of Poaching Chicken: Master the gentle poaching technique to achieve tender, juicy chicken with silky skin.
- Rendering Chicken Fat (Chicken Oil): Learn how to make aromatic chicken oil from scratch for flavorful rice.
- Cooking Perfect Chicken Rice: Step-by-step instructions for fragrant, fluffy rice packed with chicken flavor.
- Three Signature Dipping Sauces: Make the ginger scallion sauce, chili sauce, and sweet dark soy sauce.
- Plating & Presentation: Learn how to present the dish with professional-looking garnishes and chicken broth.
Part 2 – Chinese Cantonese White Cut Chicken
- Scallion Oil: Learn how to prepare aromatic scallion oil to enhance the chicken’s flavor.
- Preparing the Poaching Broth: Make the seasoned broth used to gently poach the chicken.
- The Poaching Technique: Master the traditional Chinese method of poaching chicken for tender meat and smooth, firm skin.
- Ginger Dipping Sauce: Make the classic ginger-based dipping sauce with hot peanut oil.
- Serving & Presentation: Learn several ways to cut, plate, and serve Chinese White Cut Chicken.
- Plain Rice Option: A simple steamed rice method is also included for those who want to serve the chicken with rice.
Two Styles, One Complete Course
With both the Singaporean and Chinese Cantonese approaches included, you can learn two different styles of poached chicken and choose the one that best suits your taste, menu, or business.
Course curriculum
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11 Singaporean style Hainanese Chicken Rice
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22 Chinese style Hainanese Chicken( Cantonese White Cut Chicken)