Singapore Chicken Rice


1 whole chicken, about 3 and 1/2 lbs
2 scallions, cut into fourths
1 tsp sesame oil (for the rice)
2 tbs chicken fat or 2 tbs vegetable oil
3 garlic cloves, minced
1 inch section of ginger, grated
2 cups jasmine rice, washed and soaked in cool water for 10 minutes or longer
2 cups reserved chicken poaching liquid
1/2 tsp sesame oil
1 tsp kosher salt for the chili sauce
1 tbs lime juice
2 tbs reserved chicken poaching broth
2 tsp sugar
4 tbs sriracha chili sauce
4 cloves garlic
1 inch piece of ginger
extra kosher salt if desired
1/4 cup dark soy sauce
few sprigs cilantro
1 cucumber, thinly sliced

This is a much loved favorite in Singapore. Chilling the chicken after poaching makes the meat tender and the skin firm and delicious.

  • To clean the chicken, with a handful of kosher salt, rub the chicken all over, getting rid of any loose skin.
  • Rinse the chicken well, inside and out, then season generously inside and out with salt.
  • Stuff the chicken with the ginger slices and scallions.
  • Place the chicken in a large stock pot and fill with cold water to cover by 1 inch.
  • Bring the pot to a boil over high heat, then immediately turn the heat to low to simmer.
  • Cook for about 30 minutes or until the chicken is cooked through.
  • When the chicken is cooked through, turn off the heat and remove the pot from the burner.
  • Immediately lift and transfer the chicken into a ice water bath to cool. discard the ginger and scallions.
  • Reserve the poaching liquid for the rice, sauce and soup.
  • To cook the rice, drain the soaking liquid.
  • In a wok or saucepan heat 2 tbs of the cooking oil over medium high heat. When hot add the ginger and garlic and fry for several minutes to release the flavors. Be careful not to burn.
  • Add the drained rice and stir to coat, Cook for about 2 minutes, stirring constantly.
  • Add the sesame oil and mix well.
  • To make rice on the stove, in the same saucepan add 2 cups of the reserved poaching broth, a little salt, then bring to a boil.
  • As soon as liquid comes to a boil, reduce heat to a simmer, cover and let rice cook for about 15 minutes. Remove from heat and let sit for 5-10 minutes more.
  • While rice is cooking, remove the chicken from the ice bath and rub the outside of the chicken with sesame oil, then carve for serving.
  • To make the chili sauce, blend the chili sauce ingredients in a blender until smooth and bright red.
  • To make the soup, use six or seven cups of the reserved poaching broth, season with salt and pepper to taste and serve.
  • Serve the chicken rice with chili sauce, soy sauce, cucumber slices and a bowl of hot broth garnished with cilantro and scallions.




40 min


25 min


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