Singapore Chicken Rice

In Singapore, the delicious Hainanese chicken rice reigns supreme. Beloved by locals and embraced by all, chicken rice is the ultimate comfort food of Singapore. Think of it as Southeast Asia's answer to risotto—a tantalizing blend of nourishing chicken broth, fragrant with garlic, ginger and pandan leaves paired with delicate jasmine rice and succulent chicken.

Served with an array of spicy, soy and gingery condiments, chicken rice can be customised for every palate. While the roots of chicken rice lie with early Chinese immigrants from Hainan, this nutritious calorie bomb fuelled dockworkers and rickshaw pullers when Singapore was still part of the old British colony of Malaya.

Today, I find myself recreating this Singaporean classic, inspired by Mrs. Leong Yee's treasured recipe book - The Best of Singapore Cooking. Whether sourced from hawker stalls, school lunch halls or increasingly from fancy heritage restaurants, chicken rice is a hit with children across South East.

The broth and the rice are both infused with pandan or screwpine, which is widely cultivated across Southeast Asia. Pandan’s long, blade-like leaves possess a natural sweetness with hints of vanilla and a subtle floral note. The unique flavor profile of pandan lends itself to both sweet desserts to savory dishes. Frozen pandan leaves and even bottled pandan essence are increasingly available in Asian stores and online.

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Singapore Chicken Rice

Yield: 4

Author: Dee Kirk

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Because the broth is so distinct, I usually make a large pot of broth and freeze it in batches. Discover the authentic flavors of Singapore with this irresistible chicken rice dish.

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Ingredients

• 1 chicken
• A bunch of spring onions
• 1 head of garlic
• 1 large thumb of ginger
• 6 pandan leaves (double if frozen) or a few drops of pandan essence.
• Soy sauce
• Salt to taste
• 2 cups of jasmine rice
• 1 teaspoon toasted sesame oil
• Half a cucumber, sliced
• Coriander leaves, to garnish

Ginger Sauce

• 4 cloves of garlic, finely grated
• A thumb of ginger, finely grated
• 1 tablespoon of warm chicken broth
• Half a teaspoon of sugar
• Salt to taste

Chili Sauce

• 6 red chili peppers, finely chopped and pounded
• 1 tablespoon of lime juice (preferably calamansi)
• 1 tablespoon of warm chicken broth
• Half a teaspoon of sugar
• Salt to taste

Instructions

1. Rub the chicken thoroughly with soy sauce and salt until it is completely coated. Stuff the cavity with 2-3 garlic cloves, 6 large slices of ginger, and a a knot of 2 spring onions and 2 pandan leaves . Place the chicken in a large pot and cover with cold water. Add some thick slices of ginger, additional garlic cloves, another knot of onion and pandan leaves to the pot.
2. Bring the pot to a boil and skim off any sediment or foam that forms on the surface. Reduce the heat and let it simmer for approximately 30 minutes. Using a couple of slotted spoons or tongs, carefully remove the chicken from the pot and transfer it to a chopping board.
3. Traditionally, at this stage, the chicken is submerged in iced water to halt the cooking process. However, I prefer to remove the meat with the skin intact, spooning over a ladle of broth to retain moisture, and then returning the carcass and aromatics to the pot. Allow everything to simmer for another hour to develop a rich, thick broth. Strain the liquid and set it aside to settle.
4. Meanwhile, rinse the rice thoroughly under cold water. Finely grate one clove of garlic and a small thumb of ginger. Skim off some fat from the surface of the broth and use it to gently fry the garlic and ginger. Stir in the rice, ensuring it is well-coated.
5. Cover the rice with twice the amount of broth (2:1) and add in another pandan leaf or a couple of drops of pandan essence. Include any oil that has risen to the surface of the broth. Ideally, I strongly recommend using an electric rice cooker. If using a pot, then bring to the boil and then cover tightly so as to trap the steam. Reduce to a very low simmer and leave cook for 20-30 minutes.
6. To make the ginger sauce, combine a finely grated small thumb ginger and a clove of garlic with a tablespoon of the broth, half a teaspoon of sugar and salt to taste.
7. To make the chili sauce, combine the pounded chili with a pinch of sugar, a squeeze of lime, and a tablespoon of the broth.
8. Serve a bowl-shaped scoop of rice alongside the room temperature chicken, garnished with coriander leaves and accompanied by cucumber slices, the sauces and a bowl of the fragrant chicken broth garnished with some green onion slices.

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Frequently Asked Questions

What’s so special about Singapore chicken rice?

Singapore Chicken Rice, a beloved national dish, stands out for its delicate balance of flavors and textures. The dish features poached chicken cooked to tender perfection using a flavorful poaching liquid infused with garlic, ginger, and pandan leaves. This process keeps the chicken skin moist and succulent. The accompanying fragrant rice, cooked with chicken stock and aromatics, is rich in chicken flavor. Served with dark soy sauce, lime juice-based chili sauce, and finely chopped ginger sauce, it offers a customizable experience. What makes it truly special is its simplicity, relying on quality ingredients and precise cooking techniques rather than complex spices. Singapore Chicken Rice is more than just food; it’s a cultural icon enjoyed across all demographics, from hawker stalls to high-end restaurants. The balance of protein, rice, and refreshing cucumber slices makes it a nutritious and comforting chicken and rice recipe.

What is the difference between Singapore chicken rice and Malaysian chicken rice?

While Singapore Chicken Rice and Malaysian Chicken Rice share Hainanese origins, they differ in preparation and presentation. Singapore Chicken Rice typically features poached chicken served at room temperature, ensuring the chicken skin remains moist. It’s accompanied by fragrant rice cooked in chicken broth and pandan, as well as light soy sauce and chili sauce. The focus is on clean, subtle flavors.

Malaysian Chicken Rice often includes roasted chicken or a choice between roasted and poached chicken. The rice may be slightly oilier, and dark soy sauce is a common addition for a richer taste. The chili sauce in Malaysian versions tends to be spicier, reflecting the bolder palate preferences of Malaysian cuisine. Both versions are delicious, but Singapore’s leans toward refined simplicity, while Malaysia’s emphasizes more robust, hearty flavors.

What is Singapore rice made of?

Singapore rice is typically jasmine rice, cooked with chicken stock, pandan leaves, and aromatic ingredients like garlic and ginger. This fragrant rice is a key component of Singapore Chicken Rice, absorbing the chicken flavor from the broth to create a rich and savory base. Sesame oil or fat skimmed from the poaching liquid is often used to sauté the rice before cooking, adding a buttery texture and depth.

For Singapore Fried Rice, the ingredients shift to include stir-fried vegetables, chicken breasts, shrimp, or eggs, flavored with light soy sauce and other seasonings. This dish is more about versatility, allowing for various proteins and vegetables. Whether in Chicken Rice or Fried Rice, the rice is the star, embodying the flavors of Singaporean cuisine.

What does Singapore chicken taste like?

Singapore Chicken is a delicate yet flavorful dish with a light and clean taste. The poached chicken absorbs the subtle aromatics of the poaching liquid, including ginger, garlic, and pandan, resulting in moist, tender meat. The accompanying rice, infused with chicken broth and sesame oil, carries a rich, savory chicken flavor.

What elevates the dish is the trio of sauces: light soy sauce for umami, ginger sauce for warmth and freshness, and chili sauce for a tangy, spicy kick with lime juice. Combined, these elements create a harmonious balance of flavors that is both satisfying and comforting. Singapore Chicken’s unique taste lies in its ability to deliver boldness through simplicity, appealing to those who appreciate nuanced and natural flavors.

What is Singapore’s iconic dish?

Hainanese Chicken Rice is Singapore’s iconic dish, representing the fusion of Chinese culinary heritage and local flavors. Made with poached chicken and fragrant rice cooked in chicken broth, this chicken and rice recipe is a staple at hawker stalls, restaurants, and even home kitchens. The dish is typically served with light soy sauce, chili sauce, and ginger sauce, allowing for customization to individual tastes.

What sets it apart is its use of pandan leaves, which add a subtle floral aroma to the rice, and the silky texture of the chicken skin. Its simplicity, yet deep flavor, has made it a national treasure. Often accompanied by cucumber slices and coriander for a refreshing touch, it’s more than just a meal; it’s a cultural symbol celebrated in Singapore and beyond.

What nationality eats the most rice?

The nationality that eats the most rice is generally considered to be the people of East and Southeast Asia, with countries like China, India, and Indonesia leading in total consumption. Per capita, nations like Laos and Myanmar often top the list. Rice is a staple food in these regions, forming the foundation of dishes such as Singapore Chicken Rice, sushi, and biryani.

In Singapore, rice is integral to dishes like Hainanese Chicken Rice, where the jasmine rice cooked in chicken broth and pandan becomes a flavor-packed centerpiece. Rice consumption in these cultures is not just about sustenance—it’s deeply tied to tradition, identity, and comfort. Whether in poached chicken dishes, fried rice, or curries, rice remains a beloved and versatile staple.

I really liked this recipe! What are some other recipes you recommend?

If you enjoyed Singapore Chicken Rice, then you may also enjoy these lighter recipes. Make sure to check out the Szechuan Inspired Chicken Salad or the Chicken, Avocado, and Strawberry Salad.