Prima Taste Chicken Rice Recipe: Hainanese-Style Aromatic Delight

This Hainanese-style chicken rice delivers the authentic flavors you’d expect from a Prima Taste-inspired dish. The secret lies in the fragrant rice cooked in chicken broth with ginger and garlic.

I’ve perfected this method to achieve tender poached chicken and aromatic rice that’s infused with every bite. The dish comes together with simple ingredients but delivers restaurant-quality results.

What makes this special is the balance of savory chicken, fragrant rice, and the traditional ginger-scallion sauce. The aroma alone will transport you to Singapore.

Serve with cucumber slices and chili sauce for the complete experience. Here’s how to make it at home.

Ingredients for Prima Taste Chicken Rice

Pantry staples plus fresh aromatics bring this restaurant classic to life at home.

The chicken is everything here. Thighs stay juicier than breasts—skin-on adds richness (render it first). For the rice, jasmine is non-negotiable; it absorbs the ginger-garlic broth like a dream. I grab mine from Asian markets for the freshest stock and most fragrant ginger. The scallions? Two bunches won’t hurt—one for broth, one for garnish.

No Shaoxing wine? Dry sherry is the closest swap, but a splash of mirin plus a pinch of salt works too. Out of fresh ginger? Ground ginger at one-third the amount (not ideal, but doable). For the sesame oil, toasted only—untoasted lacks the depth. If you’re missing cilantro, parsley’s a decent stand-in, though it won’t taste the same.

Poached chicken keeps 3-4 days in the fridge, rice is best fresh but reheats okay with a splash of water. The ginger-scallion sauce? Make extra—it’s good for a week and elevates everything from noodles to roasted veggies.

Step-by-Step Instructions for Hainanese-Style Chicken Rice

This method delivers fragrant, tender chicken over perfectly seasoned rice every time.

Step 1: Poach the Chicken Thighs with Aromatics

In a large pot, combine the 2 lb Chicken Thighs, 3 whole Fresh Ginger (sliced), 1 bunch Scallions (white parts only), and 3 cloves Garlic Cloves (smashed). Cover with the 4 cups Chicken Stock and bring to a gentle simmer over medium heat.

Once simmering, reduce heat to low and poach for 15-18 minutes until the chicken reaches 165°F internally. The meat should be opaque throughout but still tender—overcooking now means dry chicken later. Remove the chicken and reserve the poaching liquid.

Step 2: Prepare the Jasmine Rice Base

Rinse the 2 cups Jasmine Rice until the water runs clear. In a rice cooker or heavy pot, combine the rice with 2 tbsp Neutral Oil, 1.5 tsp Salt, and 0.5 tsp White Pepper. Stir to coat the grains evenly—this ensures every bite carries deep flavor.

Add 3 cups of the reserved poaching liquid (top off with water if needed) and the remaining 3 cloves Garlic Cloves (minced). The liquid should be fragrant with ginger and scallion notes. This is where the rice absorbs its signature aroma.

Step 3: Cook the Rice and Finish the Chicken

Cook the rice using your preferred method (rice cooker or stovetop). While it cooks, shred the poached Chicken Thighs into bite-sized pieces. Toss the shredded chicken with 2 tbsp Sesame Oil, 0.25 cup Soy Sauce, 2 tbsp Shaoxing Wine, and 1 tbsp of the reserved poaching liquid.

The rice is done when the liquid is absorbed and the grains are tender with a slight bite. Fluff with a fork and let it sit covered for 10 minutes—this steaming period guarantees perfectly cooked grains.

Step 4: Assemble and Garnish

Spoon the fragrant rice onto serving plates and top with the sauced chicken. The rice should glisten slightly from the absorbed oils and stock. Drizzle any remaining chicken sauce over the rice for extra flavor.

Garnish with the 1 bunch Scallions (green parts, thinly sliced), 0.5 cup Cilantro (chopped), and 1 tsp Sesame Seeds. Each element adds a fresh contrast to the rich, savory base. Serve immediately while the chicken is still warm and the rice is steaming.

Make-Ahead Tips for This prima taste chicken rice

Prep Ahead Strategy

Poach the chicken and make the ginger-scallion sauce up to 2 days ahead. Store the chicken in its poaching liquid in the fridge—the flavors deepen overnight. I always prep these components first since they take the longest. 💡

Rice Preparation

Rice is best fresh, but you can par-cook it 1 day ahead. Cook the rice for only 10 minutes, then spread it on a tray to cool quickly. Store covered in the fridge and finish cooking with extra broth when ready.

Sauce Storage

The ginger-scallion sauce keeps beautifully for 5-7 days in an airtight container. In fact, I think it tastes even better the next day as the flavors meld together. Just give it a good stir before using.

Reheating Chicken

To reheat poached chicken, gently warm it in its liquid over low heat for 5-7 minutes. Avoid microwaving, as it can make the meat tough. The liquid helps maintain moisture and prevents drying out.

Day-Of Assembly

On serving day, finish cooking the rice and reheat the chicken. The entire dish comes together in 20 minutes when prepped ahead. I love how the aromas fill the kitchen as everything warms through.

Freezing Option

For longer storage, freeze the poached chicken in its liquid for up to 3 months. Thaw overnight in the fridge before reheating. The rice doesn’t freeze well, so I recommend making that fresh when possible. ❄️

Frequently Asked Questions