Print

Perfect Singaporean Hainanese Chicken Rice Recipe with Easy Ginger Scallion Sauce

Singaporean Hainanese Chicken Rice - featured image
Print Recipe

A comforting and authentic Singaporean dish featuring silky poached chicken, fragrant jasmine rice cooked in chicken broth, and a punchy ginger scallion sauce. Perfect for any occasion and easy to prepare in about an hour.

Ingredients

Scale
  • 1 whole chicken (about 3–4 lbs / 1.4–1.8 kg), cleaned and patted dry
  • 4–5 slices fresh ginger
  • 4 cloves garlic, crushed
  • 2 stalks green onions, trimmed
  • 1 teaspoon salt (for seasoning the chicken)
  • Water (enough to fully submerge the chicken, about 12 cups / 3 liters)
  • 2 pandan leaves (optional)
  • 2 cups jasmine rice, rinsed until water runs clear
  • 3 tablespoons chicken fat or vegetable oil
  • 4 cloves garlic, minced
  • 2 slices ginger, minced
  • 2 ½ cups chicken broth (reserved from poaching the chicken)
  • Salt to taste
  • 4–5 stalks scallions, finely chopped (white and green parts separated)
  • 3 tablespoons fresh ginger, finely minced
  • ½ teaspoon salt
  • 6 tablespoons vegetable oil (neutral oil)
  • 1 teaspoon light soy sauce (optional)
  • Light soy sauce (for serving)
  • Chili sauce (store-bought or homemade chili garlic sauce, for serving)
  • Cucumber slices (for serving)

Instructions

  1. Prepare the Chicken and Broth (30-40 minutes): In a large pot, place the whole chicken, ginger slices, garlic cloves, green onions, pandan leaves, and salt. Cover with cold water (about 12 cups). Bring to a gentle boil over medium-high heat. Skim off any foam or impurities with a slotted spoon. Reduce to a low simmer and cook gently for 30 minutes, turning the chicken occasionally.
  2. Check for Doneness and Cool: After 30 minutes, insert a skewer into the thickest part of the thigh; juices should run clear. Remove chicken and plunge into an ice bath or cold water to stop cooking and keep skin tender.
  3. Strain and Reserve Broth: Strain the broth through a fine sieve to remove solids. Set aside 2 ½ cups (600 ml) for cooking rice. Save the rest for soup or other uses.
  4. Cook the Rice (20 minutes): Rinse jasmine rice until water runs clear. In a heavy-bottomed pot or rice cooker, heat chicken fat or oil over medium heat. Add minced garlic and ginger; sauté 2-3 minutes until fragrant. Add rinsed rice and stir to coat grains.
  5. Add Broth and Cook: Pour in reserved 2 ½ cups chicken broth and a pinch of salt. If using a pot, bring to boil, cover, reduce heat to low, and cook 15 minutes without lifting lid. Remove from heat and let sit 10 minutes to steam. If using rice cooker, start cooking cycle.
  6. Prepare Ginger Scallion Sauce (5 minutes): In a heatproof bowl, combine chopped scallion whites and greens, minced ginger, and salt. Heat vegetable oil until shimmering but not smoking. Carefully pour hot oil over scallions and ginger. Stir in light soy sauce if using.
  7. Slice and Serve: Remove chicken from ice bath, pat dry, and chop into bite-sized pieces or slice thinly against the grain. Arrange on a plate with cucumber slices. Serve with fragrant rice, chicken, ginger scallion sauce, light soy sauce, and chili sauce.

Notes

Keep water at a gentle simmer to avoid tough chicken. Use an ice bath immediately after poaching to keep skin silky. Stir rice with garlic and ginger oil before cooking for deep flavor. Skim foam during poaching for clear broth. Ginger scallion sauce is best fresh but can be made ahead and reheated by pouring hot oil over ingredients just before serving. Use tamari for gluten-free option. Leftovers keep well refrigerated for up to 3 days.

Nutrition

Keywords: Hainanese chicken rice, Singaporean chicken rice, ginger scallion sauce, poached chicken, jasmine rice, Asian comfort food

Find it online: https://sweetstirring.com/perfect-singaporean-hainanese-chicken-rice-recipe-with-easy-ginger-scallion-sauce-2/