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Roasted Chicken Rice

This is a scrumptious Roasted Chicken Rice recipe. The chicken was marinated with homemade ginger and garlic paste. I have used whole chicken breast for this recipe, but you can opt for whole chicken or chicken legs. So, to complete the meal, serve over steamed rice cooked with the Hainanese chicken rice paste and chicken stock. Some good accompaniments for the chicken rice are ginger and garlic paste, cucumber and tomato slice, fresh chili sauce, dark caramel soy sauce, aromatic soy sauce, blanched bean sprouts, and tofu soup.

Roasted Chicken Rice


Roasted Chicken
1 (about 800 grams) Whole Chicken Breast
3 Tbsp Ginger and Garlic Paste
1 Tbsp Honey
1/4 tsp 5 Spice Powder
1 Tbsp Soy Sauce

Aromatic Soy Sauce
Fresh Chili Sauce
Ginger & Garlic Paste
Steamed Chicken Rice
Dark Soy Sauce
Cucumber Slices
Tomato Slices
Tofu Soup
Fresh Coriander
Chopped Scallions


Marinate the chicken with ginger and garlic paste, 5 spice powder, light soy sauce, and honey, for about 3 to 4 hours.

Preheat the oven to 200˚C (400˚F). Place the chicken on tray and roast in the oven for about 30 to 40 minutes minutes or until the chicken is fully cooked.

To serve the chicken rice, chopped the roasted chicken into bite size pieces. Arrange the plate with some chicken, cucumber, tomatoes, rice and top it with some coriander.


  1. Hi Angie. Just want to thank you for this lovely chicken rice. They wete so delicious especially the ginger and garlic paste. I like your recipes a lot
    Thanks for sharing. Chloe


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