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What is a balanced menu?

A balanced menu provides a variety of food groups and key nutrients.

MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.

MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

What is the energy content breakdown?

Protein

33.3g / 29%

Carbohydrates

29.4g / 27%

Fats

22.4g / 44%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

Nutritional tips

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.
The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.
The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

MyMenu IQ™

Hainanese Steamed Chicken Rice

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Asian - style Family Main course

Hainanese Steamed Chicken Rice

Name: Hainanese Steamed Chicken Rice
Prep time: PM30.00T
Cook time: PM60.00T
Total time: PM90.00T
Cuisine: Asian - style , Local , Chinese - style

(0)

90Min

Challenging

Hainanese chicken rice is a representative dish of Malaysian cuisine — a rice dish with succulent steamed chicken and fragrant rice with flavourful condiments on the side. Some chicken rice stalls in Malaysia also serve various side dishes like stir fry vegetables, roasted meat to go with your Hainanese chicken rice — making it a filling meal for the entire family. Here’s a recipe for you to prepare this dish at home!

Start by cleaning the chicken with crumbled MAGGI® Chicken Stock Cube and let it marinate for 1 to 2 hours. Then, place it in a large steamer or wok and steam it on high heat until the meat is thoroughly cooked. Allow the chicken to cool and set aside the broth from the steamer to be used later. Next, prepare the fragrant rice. First, fry the chopped shallot and garlic until golden brown. Then, add the rice into the wok and stir well. Transfer the mixture into a rice cooker and let it cook by adding in water, chicken broth, MAGGI® Homemade Chicken Stock, pandan leaves and ginger.

Prepare the dipping sauce by blending chillies, garlic and sliced ginger along with some chicken broth. Place a pan over low heat and pour the blended mixture into it. Next, add lime juice, sugar and MAGGI® CukupRasa™ to taste. Lastly, prepare the gravy by mixing light soy sauce, chicken broth, sesame oil and fried garlic oil in a bowl. Plate your Hainanese chicken rice with sliced cucumbers and chopped chicken on the side, and garnish with coriander leaves or spring onions!

Savour the best of Malaysian cuisine at home with MAGGI® recipes — check out recipes for Quick Fried Kuey Teow, Truly Blue Nasi Kerabu and Negeri Sembilan Minang Curry Fried MAGGI Mee and many more.

Ingredients

10 servings

Free-range chicken

MAGGI® Chicken Stock Cube

Cucumber

3 cups

Rice

2 tbsp

Peanut Oil

4 cloves

Garlic

Shallots

3.5 cups

Water

0.5 cup

Chicken broth

2 tbsp

MAGGI® Homemade Chicken Stock

Pandan leaf

5 cm

Ginger

2 tbsp

Light Soy Sauce

2 tbsp

Chicken broth

3 tsp

Sesame Oil

3 tsp

Garlic oil

Red chili

Bird's Eye Chilli

2 cm

Ginger

0.5 cup

Chicken broth

1 tsp

Sugar

1 tsp

MAGGI® CukupRasa™

3 tbsp

Lime Juice, Raw

2 sprigs

Coriander

2 sprigs

Spring Onion

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Nutrition Value

Energy

451.8 kcal

Protein

33.29 g

Carbohydrates

29.43 g

Fats

22.37 g

Information per serving

For the chicken
5 Min

Firstly, thoroughly clean the chicken under running water.
Step2
120 Min

Next, rub the cavity and the skin of the chicken with the crumbled MAGGI® Chicken Stock Cube and leave it to marinate for about 1 to 2 hours.
Step3
30 Min

When the chicken has been properly marinated, place it in a large steamer or wok and let it steam on high heat for about 30 minutes or until the meat is thoroughly cooked. You can use a chopstick to poke through the chicken to see if it’s cooked.
Step4
5 Min

Remove the chicken from the steamer and set aside the juice/broth from the steamer/wok to prepare the rice, gravy and chilli sauce for dipping.
Step5
1 Min

Allow the chicken to cool before chopping into desired serving size.
For the rice
5 Min

In a wok, heat some oil and fry the chopped shallot and garlic until fragrant and golden brown in colour.
Step7
2 Min

Then, add the rice into the wok and stir well. Next, transfer the rice mixture into a rice cooker.
Step8
2 Min

After transferring the rice into the rice cooker pot, add in water, chicken broth from the steamed chicken, MAGGI® Homemade Chicken Stock, pandan leaves and the bruised ginger.
Step9
20 Min

Stir the ingredients well and allow it to cook. If you would like the texture of your rice to be a little softer, add more water or chicken broth.
For the chilli sauce
5 Min

Using a blender, blend the red chillies, bird’s eye chillies, garlic and sliced ginger along with the chicken broth until it reaches the desired consistency.
Step11
10 Min

When that is done, place a pan over low heat and pour the blended mixture into it. Next, add lime juice, sugar and MAGGI® CukupRasa™ to taste.
Step12
1 Min

Finally, turn off the heat and allow the sauce to cool.
For the gravy
2 Min

Mix light soy sauce, chicken broth, sesame oil and fried garlic oil in a bowl.
Serving
1 Min

Neatly place the cucumber slices on an oval plate.
Step15
1 Min

Next, place the chopped chicken on the cucumber slices and pour over the chicken gravy.
Step16
1 Min

Then, garnish the chicken with coriander leaves and shredded spring onions.
Step17
1 Min

Finally, serve a nice warm bowl of chicken rice along with the chilli sauce and enjoy your very own homemade chicken rice.

For the chicken of 17

: Free-range chicken

Firstly, thoroughly clean the chicken under running water.

Step2 of 17

: Free-range chicken, MAGGI® Chicken Stock Cube

Next, rub the cavity and the skin of the chicken with the crumbled MAGGI® Chicken Stock Cube and leave it to marinate for about 1 to 2 hours.

Step3 of 17

When the chicken has been properly marinated, place it in a large steamer or wok and let it steam on high heat for about 30 minutes or until the meat is thoroughly cooked. You can use a chopstick to poke through the chicken to see if it’s cooked.

Step4 of 17

Remove the chicken from the steamer and set aside the juice/broth from the steamer/wok to prepare the rice, gravy and chilli sauce for dipping.

Step5 of 17

Allow the chicken to cool before chopping into desired serving size.

For the rice of 17

: Peanut Oil, Garlic, Shallots

In a wok, heat some oil and fry the chopped shallot and garlic until fragrant and golden brown in colour.

Step7 of 17

: Rice

Then, add the rice into the wok and stir well. Next, transfer the rice mixture into a rice cooker.

Step8 of 17

: Water, Chicken broth, MAGGI® Homemade Chicken Stock, Pandan leaf, Ginger

After transferring the rice into the rice cooker pot, add in water, chicken broth from the steamed chicken, MAGGI® Homemade Chicken Stock, pandan leaves and the bruised ginger.

Step9 of 17

Stir the ingredients well and allow it to cook. If you would like the texture of your rice to be a little softer, add more water or chicken broth.

For the chilli sauce of 17

: Red chili, Chicken broth, Ginger, Bird's Eye Chilli

Using a blender, blend the red chillies, bird’s eye chillies, garlic and sliced ginger along with the chicken broth until it reaches the desired consistency.

Step11 of 17

: Sugar, MAGGI® CukupRasa™, Lime Juice, Raw

When that is done, place a pan over low heat and pour the blended mixture into it. Next, add lime juice, sugar and MAGGI® CukupRasa™ to taste.

Step12 of 17

Finally, turn off the heat and allow the sauce to cool.

For the gravy of 17

Mix light soy sauce, chicken broth, sesame oil and fried garlic oil in a bowl.

Serving of 17

: Cucumber

Neatly place the cucumber slices on an oval plate.

Step15 of 17

: Free-range chicken, Light Soy Sauce, Sesame Oil, Chicken broth, Garlic oil

Next, place the chopped chicken on the cucumber slices and pour over the chicken gravy.

Step16 of 17

: Coriander, Spring Onion

Then, garnish the chicken with coriander leaves and shredded spring onions.

Step17 of 17

: Rice

Finally, serve a nice warm bowl of chicken rice along with the chilli sauce and enjoy your very own homemade chicken rice.

Recipe PDF

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Hainanese Steamed Chicken Rice

Hainanese Steamed Chicken Rice

Hainanese Steamed Chicken Rice

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Ingredients

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Nutrition Value

Instruction

For the chicken

Step2

Step3

Step4

Step5

For the rice

Step7

Step8

Step9

For the chilli sauce

Step11

Step12

For the gravy

Serving

Step15

Step16

Step17

For the chicken of 17

Step2 of 17

Step3 of 17

Step4 of 17

Step5 of 17

For the rice of 17

Step7 of 17

Step8 of 17

Step9 of 17

For the chilli sauce of 17

Step11 of 17

Step12 of 17

For the gravy of 17

Serving of 17

Step15 of 17

Step16 of 17

Step17 of 17

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