Plate of Singapore Chicken Rice

Singapore Chicken Rice

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
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. If you like chicken rice, you have to try this chicken rice recipe.
Prep Time 45 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine Singapore
Servings 4 people
Calories 607 kcal



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


  • 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



  • 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)



Calories: 607kcal
Keyword hawker
Tried this recipe?Mention @dopenkitchen or tag #dopenkitchen!
Share on facebook
Share on twitter
Share on linkedin
Share on whatsapp
Share on telegram
Share on email

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

You may also enjoy these Recipes

Fish Roll in Dashi Consomme

Peached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé

Dashi is probably one of the easiest and quickest stock to make. It is very flavourful and usually used as a base stock in Japanese cuisine. Peached Fish Roll In Kombu Butter, Seaweed Tempura and Dashi Consommé is a original recipe which I created when I decided to go for the cooking audition for Masterchef Singapore Season 2. It not only got me a white apron but also saved me from elimination. I hope to share this recipe with everyone out there and hope you guys will try making it at home.

Read More »
Chee Cheong Fun

Homemade Chee Cheong Fun

Chee Cheong Fun is the type of breakfast I grew up eating. Chee cheong fun comes in a few variations. Those you see in the hawker centres are typically plain (korsong) chee cheong fun that has no fillings and is served with some sweet sauce that is redish in color and has sesame seeds and oil sprinkle over it. Those you seen in the dim sum resturants usually comes with fillings sauce as shrimps or char siew and more. The base ingredients of the chee cheong fun (rice roll) is the same regardless you add fillings or not. So, why not have fun by making a few variety of chee cheong fun at home?

Read More »

Over 30,000+ Participants have enjoyed our Cooking Classes in Singapore! Join us at D’Open Kitchen & have fun right away!

Cooking Classes Singapore

eat, dine & drink

Fill in your details and we’ll be in touch