Gluten-Free Hainanese Chicken Rice
By the Gluten Free Recipes team ·
The fragrant, tender chicken and aromatic rice that defines this beloved Southeast Asian classic, all made gluten-free. Each bite offers a delicate balance of savory chicken, subtly infused rice, and a bright, zesty dipping sauce.
At a glance: This medium dinner recipe yields 4 servings in about 50 minutes (15 min prep, 35 min cook). It uses 15 ingredients — including whole chicken, sesame oil, garlic — and walks through 5 steps. Updated . Browse more dinner recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Hainanese Chicken Rice: When preparing this dinner recipe, exercise caution with all packaged ingredients, especially broths and gluten-free tamari alternatives, ensuring they are certified gluten-free. Always use clean utensils and cutting boards to prevent cross-contamination with gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Broth often contains yeast extract or barley derivatives; use only certified gluten-free broth.
Gluten-Free Notes for Gluten-Free Hainanese Chicken Rice: This recipe is naturally gluten-free, relying on pure rice and certified gluten-free broths and tamari. It avoids all gluten-containing grains.
Ingredients
- 1.5 lbs whole chicken, cut into serving pieces, or boneless, skinless chicken thighs
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 cups GF chicken broth
- 1.5 cups jasmine rice, rinsed well
- 1 tbsp GF tamari or coconut aminos
- 1 tsp salt
- 0.5 tsp white pepper
- 1 tbsp vegetable oil
- 2 tbsp fresh ginger, finely minced (for sauce)
- 2 tbsp GF chicken broth (for sauce)
- 1 tbsp GF tamari or coconut aminos (for sauce)
- 1 tsp rice vinegar (for sauce)
- 1 tbsp chili garlic sauce (optional, for sauce)
Instructions
- 1
Prepare the chicken by rubbing it with salt and white pepper. In a large pot or Dutch oven, heat the sesame oil and vegetable oil over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant, being careful not to burn them. Add the chicken pieces and sear them on all sides until lightly golden, approximately 5-7 minutes.
- 2
Add the rinsed jasmine rice to the pot with the chicken and aromatics. Stir and toast the rice for about 1-2 minutes until it smells slightly nutty. Pour in the 2 cups of GF chicken broth and the 1 tablespoon of GF tamari or coconut aminos. Stir to combine, ensuring the rice is submerged.
- 3
Bring the mixture to a boil, then immediately reduce the heat to low, cover the pot tightly, and simmer for about 20 minutes. Avoid lifting the lid during this time to allow the rice to steam perfectly. After 20 minutes, turn off the heat and let the rice steam, covered, for another 10 minutes.
- 4
While the rice is steaming, prepare the dipping sauce. In a small bowl, combine the 2 tablespoons of finely minced fresh ginger, 2 tablespoons of GF chicken broth, 1 tablespoon of GF tamari or coconut aminos, 1 teaspoon of rice vinegar, and the optional chili garlic sauce. Stir well to combine all the flavors.
- 5
Fluff the rice gently with a fork, ensuring the chicken pieces are cooked through and tender. Serve the fragrant Hainanese chicken and rice hot, accompanied by the prepared dipping sauce. The chicken should be succulent and the rice should be light and infused with flavor.
Nutrition (per serving)
Tips & Notes
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Let cooked chicken rest for 5 minutes before cutting to allow the juices to redistribute.
- Let cooked rice rest, covered and off the heat, for 5–10 minutes for fluffier grains.
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