Hainanese Chicken Rice

This is the ultimate comfort food and national dish of Singapore. It’s simple yet incredibly flavorful — tender poached chicken with fragrant rice cooked in chicken broth.

Ingredients

For the chicken & broth:

• 1 whole chicken (about 1.5–2 kg, preferably free-range)
• 4–5 slices ginger
• 4–5 garlic cloves, smashed
• 2 spring onions
• Salt
• Ice water bath for shocking the chicken

For the rice:

• 3 cups jasmine rice
• Chicken fat or 2 tbsp oil
• 4–5 garlic cloves, minced
• 2–3 slices ginger
• 3–3.5 cups chicken broth (from poaching)
• Pandan leaves (optional but recommended)

Sauces:

• Chili sauce (blended red chilies, garlic, ginger, lime, salt)
• Ginger sauce (blended ginger, garlic, oil, salt)
• Dark soy sauce (sweetened)

Step-by-Step Method

Poach the Chicken: Bring a large pot of water to boil with ginger, garlic, spring onions, and salt. Lower the chicken in (breast down). Bring back to a gentle boil, then reduce to low heat and simmer for 10–12 minutes. Turn off heat, cover, and let it poach for another 30–40 minutes until cooked (internal temp ~75°C/165°F). Immediately plunge into ice water for 10 minutes to get silky skin.

Make the Rice: In a rice cooker or pot, fry minced garlic and ginger in chicken fat/oil until fragrant. Add washed rice and stir. Pour in chicken broth, add pandan leaves and a pinch of salt. Cook until fluffy.

Prepare Sauces: Blend fresh red chilies, garlic, ginger, lime juice, and salt for chili sauce. Blend ginger and garlic with hot oil for ginger sauce. Mix dark soy with a bit of sugar and broth.

Serve: Chop the chicken into pieces (skin intact). Serve with rice, sauces, sliced cucumber, and chicken broth soup. Garnish with spring onions and coriander.

Tips: Use the best chicken you can find. The ice bath is the secret to perfect texture!