Singapore Hainanese Chicken Rice

    1 hour 10 mins

    A very popular dish in Singapore, Hainanese chicken rice can be found at every hawker center but is also easy to make at home. Serve with garlic chili sauce and black soy sauce.


    Central Region, Singapore
    10 people made this

    Serves: 6 

    • 1 (1.5 kg) whole chicken
    • 1 teaspoon salt
    • 2 (3 cm) pieces ginger
    • 2 spring onions, tied together into a knot
    • 3 cloves garlic, crushed
    • 2 tablespoons sesame oil
    • 3 tablepoons vegetable oil
    • 1 tablespoon sesame oil
    • 2 shallots, finely chopped
    • 5 cloves garlic, minced
    • 1 (3 cm) piece ginger, peeled and chopped
    • 1 litre chicken stock (from poaching the chicken)
    • 600g rice
    • salt and pepper
    • coriander sprigs
    • spring onions, chopped
    • cucumber slices
    • tomato slices

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Bring a large pot of water to a boil. Rub the chicken inside and out with the salt.
    2. Insert the 3 crushed cloves garlic, 2 pieces ginger and spring onions into the cavity of the chicken. Carefully submerge the chicken breast-side down into the water.
    3. Bring the water back to a boil, cover and turn off the heat. Let stand covered for about 40 minutes. Poke the thigh with a chopstick. If the juices run clear, the chicken is cooked. If not, leave for another 5 to 10 minutes.
    4. When the chicken is done, remove it from the pot, and place under cold running water to tighten the skin. Rub sesame oil into the skin, and chop through the bone into serving pieces. Reserve the stock for cooking the rice and for the soup to accompany the meal.
    5. In a large wok, heat the vegetable oil and 1 tablespoon of sesame oil over medium heat. Fry the shallots, garlic, and ginger until fragrant. Add the rice, and stir until lightly toasted and the oil has been absorbed.
    6. Pour in 1 litre of chicken stock and season with salt to taste. Bring to a boil, then cover and reduce the heat to low. Simmer until the rice is tender, about 20 minutes.
    7. Season the soup with salt and pepper to taste and sprinkle with chopped spring onions.
    8. To serve, arrange chicken on a serving platter, and garnish with coriander, spring onions, cucumber and tomato. Serve with the rice and soup.

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    Reviews in English (2)


    Clueless question... Is the rice in the ingredients list steamed rice or raw? Thanks!  -  03 Jun 2011


    I sauted the ginger and garlic in the rice cooker, added the rice just like the recipe says then added the chicken stock into the rice cooker. So yummy, fragrant and delicious, will def cook again!  -  26 Oct 2013  (Review from Allrecipes AU | NZ)