Recipe

Singapore Hainanese Chicken Rice Recipe

Add Step-by-Step Photos	Wokkingmum / All my dishes 2 years, 6 months ago I always view from local TV programmes with foreign visitors saying that eating Singapore Hainanese Chicken Rice is a must when they visit Singapore. I really had no idea why. Singapore being a Food (and Shopping) Paradise has plenty of other dishes ... More Prep:15m Cook:50m Servings:5	Wokkingmum
	chinese singapore chicken rice

the Chilli Sauce

Clear Chicken Broth

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decobabe

dariana

kitchen_fa

coffeebean

Ingredients

Ingredients for CHICKEN:

1 Chicken, preferrably Kampong aka Ranch Chicken

8 clove Garlic, lightly smashed with skin intact

5 slices Ginger

1 - 2 teaspoon Salt

Water

Ingredients for RICE:

3 cup Long Grain Rice,

Broth from cooking chicken

4 slices Ginger

5 glove Garlic, lightly smashed with skin intact

8 Pandan leaves, tied in a knot

Salt to taste

Ingredients for the CHILLI:

3 Chillies, top and seeds removed

1 slice Ginger

4 glove Garlic, skin removed

Juice of 3 limes

5 tablespoon of chicken broth

Directions

For the CHICKEN:

Stuff garlic and ginger in chicken and seal with toothpick.

Blanch chicken.

Boil a pot of water and add salt.

Simmer the chicken for about 20 - 25 minutes or till cooked.

Retain broth for use on rice, chilli sauce and soup.

Plunge chicken in ice water for about 15 minutes or till chicken is no longer hot.

Remove from water and drip dry.

Cut chicken into pieces.

For the RICE:

In a wok, add 2 teaspoon oil, preferably oil from frying chicken skin or the congealed fats you get when you refrigerate your chicken broth. Otherwise, vegetable oil is fine.

Saute ginger and garlic till fragrant.

Add in washed rice and saute till rice is coated well with the oil.

Add salt to taste (about 1 teaspoon is enough).

Stir to mix well.

Pour rice with ginger and garlic to your rice cooker.

Add in broth from chicken you cooked earlier instead of your usual water.

Add in the pandan leaves.

Let your rice cooker do the cooking. ;)

For the CHILLI:

Blend all ingredients together, till smooth.

That's all!

- Add more chilli if you prefer it to be more spicy.

- Add less broth if you prefer it to be thicker.

Additional - SOUP:

A bowl of soup is always served with a plate of Chicken Rice. Just in case, you get choked for eating too fast. Hehehe ...

To make broth more tasty, return the bones from the chicken to broth and continue simmering for another hour. Retain 5 tablespoon of the broth for the Chilli Sauce.

Add salt to taste. Add some shredded lettuce in a bowl and pour soup over it. Serve with the Chicken Rice.

Additional - SAUCE to be drizzle over Chicken:

Made from one part each of light soy and sesame oil to about 4 parts chicken stock.

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Comments

kevinqool 2 years, 6 months ago said:
If u add it with some fried chopped onion, this tastes divine!!! I love it when my mum cook this dish^^

decobabe 2 years, 6 months ago said:
What makes Kampong chicken different? A description would help me find a similar critter in Italy.
Anyway, I like the sound of this very well indeed.

wokkingmum 2 years, 6 months ago said:
Opps.. that local language. Kampong Chicken is Ranch Chicken. In Singapore most of the chicken we get are those lockup hence they dont move abt much. Kampong or Ranch Chicken move about freely making it's meat more tender. Which we can get from our neighbouring country, Malaysia.

coffeebean 2 years, 6 months ago said:
Mmmmh, sounds delicious - but I think I cannot get "Pandan leaves" here, can I substitute them with something?

wokkingmum 2 years, 6 months ago said:
Unfortunately, there isnt a substitute for Pandan Leaves which is also called Screwpine Leaves. You can omit if you can find it. Taste wise, it doesn't affect very much. But it does affect in terms for smell.

kitchen_fantasy 2 years, 4 months ago said:
Now that you tell me ppl are looking for this dish , this is gonna be the first dish i will hunt when i go to singapore, in a mean time i will cook this one

kitchen_fantasy 2 years, 4 months ago said:
Kampong chicken, you can substitute with cornish hen, they are some kinda like them, although the are not the same chicken

wokkingmum 2 years, 4 months ago said:
Kampong chicken is Range Chicken for you. ;)

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Alterations

tiara78 2 years, 5 months ago said:
I believe that you can substitute pandan leaves with lemon grass like my sis in law does with nasi lemak (rice cooked with coconut mulk)

wokkingmum 2 years, 5 months ago said:
The aroma of lemon grass is very different from Pandan leaves. I would think it will smell right for the Hainanese Chicken Rice but you can try. You may just create another delicious dish. ;)

hoganschilli 1 month, 1 week ago said:
ginger sauce
heat 1/2 cup canola/vegetable oil till very hot - add 1/2 tsp salt, 1/4 cup crushed ginger - I use bottled ginger, 1/4 tsp sugar stir thru, when cooled down add finely chopped shallots/spring onion. keep in fridge and serve with chicken rice - or just rice - its delicious....keeps for ages

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