Hainanese Chicken Rice — Authentic Hawker-Style Recipe
Hainanese Chicken Rice is Singapore’s soul food: a simple plate of silky poached chicken, fragrant oily rice cooked in chicken stock, a clear chicken soup, and three essential sauces — chilli, ginger and dark soy. This guide walks you through each element with hawker-style techniques for authentic results.
Ingredients (short)
- Chicken & stock: 1 whole chicken (1.5–2 kg), ginger, garlic, spring onions, salt, ice bath.
- Rice: 2 cups jasmine rice, rendered chicken fat (or oil), garlic, ginger, pandan leaves (optional), reserved chicken stock.
- Sauces: fresh red chillies, garlic, ginger, lime, sugar, dark soy sauce, sesame oil.
Step-by-step
Phase 1 — Poach the chicken
- Rinse the chicken; rub with salt and rinse again.
- Place chicken in a pot with ginger, garlic, spring onions; cover with cold water.
- Bring to boil; reduce to low simmer and cook 30–45 minutes (gentle simmer).
- Immediately transfer to an ice bath for 15–20 minutes; reserve and strain stock.
Phase 2 — Fragrant rice
- Render chicken fat; sauté minced ginger & garlic until fragrant.
- Add rinsed jasmine rice and toast briefly, then cook with reserved chicken stock and pandan leaves.
- Let rice rest after cooking for 10 minutes, then fluff.
Phase 3 — Sauces
- Chilli sauce: Blend chillies, garlic, ginger, sugar, salt, lime and some hot chicken stock to loosen.
- Ginger-garlic paste: Finely grate ginger & garlic, mix with salt and a little hot stock.
- Dark soy: Pour good-quality dark soy into a small dip bowl; add sesame oil if preferred.
Assembly
- Carve the cooled chicken into serving pieces; drizzle reserved stock over the meat.
- Plate rice, add chicken slices, cucumber garnish, sauces and a bowl of clear soup.
FlyToSG Pro Tips
- Ice bath is critical — it gives the skin the silky texture.
- Use pandan leaves for an authentic floral aroma.
- Render and use chicken fat for the rice — it makes the rice irresistible.
FAQ
Is Hainanese Chicken Rice hard to make?
No — the method is simple; patience during poaching and careful rice cooking give the best results.
Can I use a rice cooker?
Yes — after frying the rice with aromatics, transfer to a rice cooker and add stock to cook.
How long does it keep?
Cooked chicken and rice keep 1–2 days refrigerated; sauces keep longer.
Recipe (Printable)
Prep: 20m • Cook: 45m • Serves: 4
Ingredients (detailed)
- 1 whole chicken (1.5–2 kg)
- 2 cups jasmine rice
- Ginger (large knob), garlic (1 bulb), spring onions
- Salt, white pepper, pandan leaves (optional)
- Chillies, lime, dark soy for sauces
Instructions (short)
- Poach chicken gently; ice bath; reserve stock.
- Render fat, sauté aromatics, toast rice, cook with stock.
- Prepare sauces; carve chicken; plate with rice and soup.
Enjoy your homemade Hainanese Chicken Rice — share a photo with #flytosgchickenrice