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In a large pot, combine 500g uncooked white rice and the contents of 2 boxes of Liviva Konjac rice.

Rinse the mixed rice thoroughly under running water.

Pour chicken stock into the pot with the rinsed rice. The stock should cover the rice by approximately 1/2 inch.

Take 1000g skinless chicken thighs (or breast). Cut off any excess fat from the chicken. Place the chicken thighs directly into the pot with the rice and chicken stock.

Add the 8 minced garlic cloves, 1 knob of sliced ginger, and some whole green onions (from the 2 bundles) to the pot. Sprinkle salt to taste.

Gently mix all the ingredients in the pot.

Bring the pot to a boil for 2-3 minutes.

Reduce the heat to medium-low, cover the pot with a lid, and simmer for 10-15 minutes.

After simmering, remove the pot from the heat and let it rest, covered, for 5 minutes.

Carefully remove the cooked chicken and the whole green onions from the pot and place them on a cutting board.

Chop the cooked chicken into bite-sized pieces. The chicken should be very tender.

Finely chop the remaining green onions (or the ones removed from the pot if they are still suitable).

Add the chopped chicken and chopped green onions back into the pot with the cooked rice.

Mix all ingredients together thoroughly. Serve the Hainanese Chicken & Rice into bowls.

Garnish with additional chopped green onions, sliced cucumbers, and Sriracha hot sauce if desired. Enjoy.


In a large pot, combine 500g uncooked white rice and the contents of 2 boxes of Liviva Konjac rice.

Rinse the mixed rice thoroughly under running water.

Pour chicken stock into the pot with the rinsed rice. The stock should cover the rice by approximately 1/2 inch.

Take 1000g skinless chicken thighs (or breast). Cut off any excess fat from the chicken. Place the chicken thighs directly into the pot with the rice and chicken stock.

Add the 8 minced garlic cloves, 1 knob of sliced ginger, and some whole green onions (from the 2 bundles) to the pot. Sprinkle salt to taste.

Gently mix all the ingredients in the pot.

Bring the pot to a boil for 2-3 minutes.

Reduce the heat to medium-low, cover the pot with a lid, and simmer for 10-15 minutes.

After simmering, remove the pot from the heat and let it rest, covered, for 5 minutes.

Carefully remove the cooked chicken and the whole green onions from the pot and place them on a cutting board.

Chop the cooked chicken into bite-sized pieces. The chicken should be very tender.

Finely chop the remaining green onions (or the ones removed from the pot if they are still suitable).

Add the chopped chicken and chopped green onions back into the pot with the cooked rice.

Mix all ingredients together thoroughly. Serve the Hainanese Chicken & Rice into bowls.

Garnish with additional chopped green onions, sliced cucumbers, and Sriracha hot sauce if desired. Enjoy.
