Hainanese chicken rice is a Chinese rice dish commonly associated with Malaysian cuisine or Singaporean cuisine, although it is also commonly sold in neighbouring Thailand, and found in Hainan, China itself. Due to its roots in Hainan cuisine and its adoption by the Hainanese overseas Chinese population in the Nanyang area, the version found in Malaysia/Singapore combines elements of Hainanese and Cantonese cuisines along with culinary preferences in the Southeast Asian region. The food came from china.

The Hainanese prefer using older chicken to maximise the amount of oil extracted, thus creating a more flavourful dish.The chicken is prepared in traditional Hainanese methods which involve the boiling of the entire chicken in a pork and chicken bone stock, reusing the broth over and over and only topping it up with water when needed, in accordance with the Chinese preferences for creating "master stocks". This stock is not used for rice preparation, which instead involves chicken stock created specifically for that purpose, producing an oily, flavourful rice sometimes known as "oily rice".

By Lian Wen Wei Alexander