Traditional Singapore Chicken Rice

What is Singapore Chicken Rice?

The chicken is prepared in accordance with traditional Hainanese methods, which involve poaching the entire chicken at sub-boiling temperatures to both cook the bird and produce the stock.

WIKIPEDIA.ORG

That said, what about the rice?

In Singapore “the most important part of chicken rice is not the chicken, but the rice.”

BBC

Singapore Chicken Rice vs Hainanese Chicken Rice

Singapore Chicken Rice, often compared to its close relative, Hainanese Chicken Rice, shares many similarities yet has distinct differences. Originating in Hainan, the dish was brought to Singapore by Chinese immigrants. In Singapore, it adopted local influences, making it richer and bolder in flavor.

While Hainanese Chicken Rice focuses on simplicity with tender poached chicken served over fragrant rice, Singapore’s version takes it up a notch. It incorporates aromatic herbs and spices, enhancing the sensory experience. The fragrant rice is cooked with chicken fat, garlic, and ginger, intensifying its flavor profile, and the chicken is often finished with a drizzle of sesame oil for extra depth.

More on Hainanese Chicken Rice and it’s Trio Sauces in the recipes below:

• 

  Hainanese Chicken Rice

  Cooks in 120 minutesDifficulty: Medium

  Dive into the world of Hainanese Chicken Rice, a dish that combines tender poached chicken with fragrant rice cooked in chicken fat, and a trio of flavorful sauces. This recipe is a celebration of simplicity and taste, perfect for any occasion. Follow these steps to create a meal that will impress your family and friends!

  1 vote 5.0 Cuisine: Chinese, Malaysian, Singaporean
• 

  Hainanese Chicken Rice Trio Sauces

  Cooks in 30 minutesDifficulty: Easy

  Dive into the authentic flavors of Hainanese Chicken Rice with these three essential sauces! From a zesty chili sauce to a rich soy dip and a fragrant ginger scallion mix, these condiments will elevate your dish to new heights. Perfect for any home cook looking to impress with a taste of Southeast Asia.

  1 vote 5.0 Cuisine: Chinese, Singaporean

Chef’s Notes – Singapore Chicken Rice

Quality of Chicken

• Use a quality, free-range chicken for better flavor and texture. The freshness of the chicken plays a significant role in the final taste of the dish.

Aromatic Additions

• For an authentic taste and aroma, consider adding pandan leaves to the pot while cooking the rice. It imparts a subtle, distinct fragrance that complements the ginger and garlic.

Chili Sauce

• A good chili sauce can elevate this dish. You can make a simple homemade chili sauce by blending red chilies, garlic, ginger, lime juice, sugar, and a bit of chicken stock until smooth.

Ginger Scallion Sauce

• Another great accompaniment is a ginger-scallion sauce. Finely chop ginger and scallions, then heat up some oil until smoking and pour it over the ginger and scallions. Add a pinch of salt and mix. This sauce pairs beautifully with the poached chicken.

Customizing Rice

• If you want a more indulgent version, use chicken fat instead of vegetable oil to fry the aromatics for the rice. Render the chicken fat and then use it as a cooking fat for deeper flavors.

Cold Water Bath

• Do not skip the step of rinsing the chicken with cold water after poaching. This step not only ensures the skin remains taut and glossy but also stops the cooking process, preserving the chicken’s juiciness.

Leftovers

• If you have leftovers, store the chicken and rice separately to maintain their textures. When reheating, steam the chicken gently to preserve its moisture, and reheat the rice with a sprinkle of water to bring back its fluffiness.

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Traditional Singapore Chicken Rice

5.0 from 1 vote

Course: Main CourseCuisine: Chinese, Malaysian, SingaporeanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

970

kcal

Total time

1

hour 

Dive into the rich flavors of Southeast Asia with this easy-to-make chicken rice recipe! Perfect for impressing family and friends, this dish brings the taste of the Straits of Malacca right to your dinner table. Serve with a spicy chile sauce for an extra kick. Get ready to enjoy a culinary journey with minimal fuss!

Ingredients

• For the Chicken

• 1 whole chicken (about 4 pounds)

• 3 cloves of garlic, crushed

• 2 pieces fresh ginger root (1-inch each), peeled and crushed

• 2 green onions, tied into a knot

• 1/2 tsp salt

• For the Rice

• 3 tbsp vegetable oil

• 1 tbsp sesame oil

• 2 shallots, finely chopped

• 5 cloves garlic, minced

• 1 piece fresh ginger root (1-inch), peeled and chopped

• 1/2 cup chopped cilantro

• 4 cups chicken stock

• 1/2 tsp salt

• 3 cups long grain rice, rinsed and drained

• For Garnish

• Cilantro sprigs

• Sliced green onions

• 1 cucumber, thinly sliced

• 2 fresh tomatoes, chopped

• Alternative Ingredients

• Chicken: Substitute with boneless chicken thighs for quicker cooking.

• Sesame Oil: Use olive oil if sesame oil is unavailable.

• Cilantro: Replace with parsley if you prefer a different herb.

• Chicken Stock: Use vegetable stock for a lighter flavor.

Directions

• Prepare the Chicken – Bring a large pot of water to a boil. Stuff the chicken cavity with crushed garlic and ginger pieces along with the knotted green onions and salt. Submerge the chicken breast-side down into the boiling water.
• Cook the Chicken – Once boiling again, cover the pot and remove it from heat. Let it stand covered for 40 minutes, turning the chicken halfway through to ensure even cooking.
• Prepare the Rice – While the chicken is cooking, heat vegetable oil and sesame oil in a large saucepan over medium heat. Sauté shallots, minced garlic, and chopped ginger until fragrant (about 3-4 minutes). Add chopped cilantro and rinsed rice; stir until the rice is lightly toasted.
• Cook the Rice – Pour in the chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until the rice is tender and steam holes appear on the surface (about 20 minutes).
• Finish the Chicken – Once cooked, remove the chicken from the pot and place it under cold running water to tighten the skin. Rub the skin with sesame oil for added flavor and chop the chicken into serving pieces.
• Serve – Arrange the chicken pieces on a serving platter and garnish with cilantro sprigs, sliced green onions, cucumber slices, and chopped tomatoes. Serve alongside the fragrant rice.

Equipment

• chef’s knife
• cutting board
• Large Pot
• saucepan
• Mixing bowls

Nutrition Facts

• Calories: 970kcal
• Fat: 41g
• Saturated Fat: 9g
• Cholesterol: 99mg
• Sodium: 1128mg
• Potassium: 807mg
• Carbohydrates: 103g
• Fiber: 4g
• Sugar: 5g
• Protein: 45g
• Vitamin A: 10IU
• Vitamin C: 24mg
• Calcium: 9mg
• Iron: 44mg

FAQ – Singapore Chicken Rice