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Singapore Hainanese Chicken Rice

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Singapore Hainanese Chicken Rice with poached chicken, fragrant rice, cucumber, and sauces.
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Hainanese Chicken Rice is a Singapore classic built from gently poached chicken, aromatic rice, and bright ginger and chili sauces.

The chicken cooks softly in barely simmering water while the rice is fried in aromatics and finished in the poaching broth.

Keep the poaching water below a boil and rest the chicken in ice water briefly for smooth, springy skin.

Serving Suggestions

Slice the chicken over rice with cucumber, scallions, chili sauce, ginger-scallion sauce, and dark soy.

A close serving of sliced Hainanese chicken over fragrant rice with ginger sauce and chili.

Recipe Notes

Save the poaching broth for soup. Chicken thighs can be used for a smaller batch, though a whole chicken gives the best broth.

Singapore Hainanese Chicken Rice with poached chicken, fragrant rice, cucumber, and sauces.

Singapore Hainanese Chicken Rice

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Silky poached chicken with fragrant jasmine rice, ginger-scallion sauce, chili, and cucumber.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Singaporean
Calories: 670
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken and Broth
  • 4 lb whole chicken
  • 10 cups water
  • 1 tbsp salt plus more to taste
  • 2 tbsp fresh ginger sliced
  • 4 count scallions trimmed
Fragrant Rice and Sauces
  • 3 cups jasmine rice rinsed
  • 2 tbsp chicken fat or neutral oil
  • 4 cloves garlic minced
  • 2 count pandan leaves knotted, optional
  • 1 large cucumber sliced
  • 1/2 cup chili sauce for serving
  • 1 tbsp sesame oil for ginger sauce
  • 2 tbsp light soy sauce for serving

Equipment

  • Large stockpot
  • Rice cooker or heavy saucepan
  • Ice bath
  • Small bowls
  • Chef’s knife

Method
 

Poach the Chicken:
  1. Bring the water, salt, ginger, and scallions to a bare simmer. Lower in the chicken breast-side up.
  2. Maintain a gentle simmer for 35 to 40 minutes, then turn off the heat, cover, and rest for 20 minutes.
  3. Transfer the chicken to an ice bath for 5 minutes, then drain and rest before slicing.
Cook the Rice:
  1. Heat the chicken fat in a saucepan and fry the garlic until fragrant.
  2. Add the rice and pandan leaves, stir for 2 minutes, then add 4 1/2 cups of strained poaching broth and cook until tender.
Serve:
  1. Slice the chicken and arrange it over the fragrant rice with cucumber.
  2. Serve with chili sauce, ginger-scallion sauce mixed with sesame oil, and soy sauce.

Nutrition

Calories: 670kcalCarbohydrates: 68gProtein: 39gFat: 26gSaturated Fat: 7gCholesterol: 135mgSodium: 1240mgFiber: 2gSugar: 3g

Notes

  • The chicken is done when the thickest thigh reaches 165°F (74°C).
  • Skim the broth and season it as a light soup alongside the meal.

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