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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.