Chicken Rice in a Wing (in 2 styles) by Michelle Heng


1.5 cups rice
1 pkt Hainanese chicken rice paste (50g)
1 tbsp oil
5 cloves garlic
5 cloves shallots

(Chicken Wings A)
4 chicken wings
1 tbsp Hainanese chicken rice paste

(Chicken Wings B)
4 chicken wings
1 tbsp honey
1 tsp garlic salt
1 tbsp hoisin sauce
1 tbsp shaoxing wine


1 tbsp hoisin sauce
1 tbsp honey


3 tomatoes (for sauces)
1 tbsp spring onion (finely chopped for steamed chicken wings)
1 tsp sesame seeds (toasted for baked chicken wings)
1/2 iceberg lettuce (finely sliced for base)


1. Debone and wash all chicken wings.
2. Marinade 4 chicken wings with 1 tbsp of Hainanese chicken rice mix for at least 1/2 hr, preferably overnight. (Chicken wings A)
3. Marinate the other 4 wings with hoisin sauce, honey, garlic salt, shaoxing wine for at least 1/2 hr, preferably overnight. (Chicken wings B)
4. Slice and fry the shallots and garlic till fragrant with 1 tbsp of oil.
5. Wash rice then mix in the Hainanese chicken rice paste and both the shallots & garlic till well combined before adding appropriate amount of water to cook in rice cooker.
6. Fluff and cool the rice before stuffing the rice into the cavity of the chicken wings till it is 3/4 filled, secured with toothpicks. Repeat till all chicken wings are done.
7. Place chicken wings A into a microwave steamer and steam on high heat for 5mins. Once done, do not open steamer, set aside.
8. Combine ingredients for glaze and add some of the remaining marinade for chicken wings B, microwave for 1 min, mix well.
9. Bake chicken wings B in preheated oven for 20mins at 190 deg C, flip and glaze at half time for even browning. Grill a further 3-5mins if not brown enough.
10. When all the chicken wings are done, remove toothpicks before serving.
11. Garnish with spring onion for steamed chicken wings & sesame seeds for baked chicken wings. Serve hot with chilli & black soy sauce for the steamed chicken wings (A) and Thai sweet chilli for the baked chicken wings (B).
12. Bon appetit!


1. Can use any chicken rice paste of your choice or cook your own from scratch or buy from chicken rice stall (2 packets should be enough). There will be some leftover chicken rice after filling all the chicken wings, hence do scoop out a portion as and when needed to fill the chicken wings so as not to contaminate the rest of the rice.
2. For those who made your own chicken rice or stall bought, can marinade the chicken wings A with 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp minced lemongrass and 1/2 tsp salt for at least 1/2 hr. Remove all these ingredients from the chicken wings surface after steaming for better plating presentation.
3. For chicken wings B, can be deep fried or air fried.