D'Open Kitchen

COOKING FOR THE SOUL

Singapore Chicken Rice Recipe

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Hainanese chicken rice is an iconic famous Singapore dish that seems so easy to make but it takes great effort and time to replicate. Hainanese chicken rice is simply poached chicken served with flavored rice along with garlic chili sauce and dark soy sauce. What determines a good plate of chicken rice is the gelatin found underneath the chicken skin and the texture of the poached chicken. With the invention of sous vide machine and meat thermometer, it makes the cooking much easier. Sous vide machine cooking method is the same as poaching the chicken in simmering water. As long as you can get a decent plate of authentic Hainanese chicken rice, just go with whichever method that work the best for you. Want to make chicken which rival's Boon Tong Kee? You have to try this recipe and make the best chicken rice in Singapore.

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Prep Time 45

Cook Time 1 30

Course Main Course

Cuisine Singapore

Servings people

Calories 607 kcal

Ingredients

Chicken

1.5 kg Fresh Whole Chicken remove all the innards
1 tbsp Salt
1 qty Cucumber
1 stalk Parsley

Broth

1/2 tbsp Salt
2 stalks Spring Onions
3 slices Ginger
6 cloves Garlic
1.5 litre Water

Chicken Fats

100 grams Chicken Skin
2 slices Ginger

Chicken Rice

2 cups Jasmine Rice washed and drained
2 cups Chicken Broth
3 tbsp Ginger Garlic Paste
2 stalks Pandan Leaves tied into knot
2 slices Ginger
20 grams Butter Salted preferred

Soya Sauce Dressing Mix

2 tbsp Soy Sauce
1/2 tbsp Sugar
1/2 tbsp Oyster Sauce
1 tsp Sesame Oil
2 tbsp Chicken Oil
2 tbsp Chicken Stock

Garlic Chilli Sauce

30 grams Ginger
2 stalks Chilli Padi
40 grams Garlic
10 pieces Red Chilli
1 tbsp Sugar
1 tsp Salt
1 tbsp Lime Juice
2 tbsp Vinegar
200 grams Chicken Stock

Instructions

Chicken

Rub 1 tbsp of salt (more if req) and massage the skin of the chicken carcass until cleaned and shiny. Clean and pat dry the carcass.
Bring the water to a boil, put the ginger, garlic, spring onions and salt in. Reduce the boil to a simmer. Water bath the chicken for a few times to tighten the skin before submerging in water to poach.
Let the chicken simmer for about 15 mins under medium heat without cover and after 15 mins, turn to low heat and cover pot and cook for 30 - 45 mins or until internal temperature has hit 73 Deg C.
Take out the chicken and submerged it into iced water for about 15-30 mins.

Chicken Rice

In a hot wok, heat up chicken fat and stir fry the ginger garlic paste with ginger slices until fragrant - reduce the low heat and add the panda leaves, salt and rice.
Add in the chicken broth and butter. Transfer to rice cooker and set to cook.

Chilli Sauce

Combine chilli padi, chilies, garlic, ginger, salt, sugar, chicken broth, lime juice, vinegar and chicken fat and blitz it through the blender machine.

Soya Sauce Dressing Mix

Combine light soy sauce, sugar, oyster sauce, chicken broth, sesame oil, oil from chicken fats in a bowl and mix thoroughly

To Serve

Slice up the cucumber and lay it on the bottom sides on a serving plate
Carve up the chicken to your liking and place portions on top and garnish with soy sauce dressing mix and parsley
Serve w/ rice & chilli sauce and chicken broth can served as soup at the side (garnished with some fried shallot and spring onions)