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Hainanese Chicken Rice

Name: Hainanese Chicken Rice
Total time: 50 min
Yield: Serves 4
Cuisine: Singapore
Ingredients: 600g Chicken Thigh; 300g Rice; 30g Ginger; 2 stalks Green Onion (Long); 3 cloves Garlic; 1 tbsp Sesame Oil; 1 Cucumber; 2 tbsp Soy Sauce; 1 tsp Salt

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

Rice cooked in chicken poaching broth, topped with silky poached chicken — Singapore's national dish.

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📖 The Story Behind This Dish

A dish brought by immigrants from Hainan Island, China, that evolved into something distinctly Singaporean. The whole chicken is poached until silky, and the poaching liquid is used to cook the rice, wasting none of its flavor. Traditionally served with three condiments: ginger-scallion sauce, chili sauce, and dark soy sauce.

🌆 Where it's eaten: A signature hawker centre dish, served with sliced cucumber.

🥕 Ingredients (serves 4)

Chicken Thigh 600g
Rice 300g
Ginger 30g
Green Onion (Long) 2 stalks
Garlic 3 cloves
Sesame Oil 1 tbsp
Cucumber 1
Soy Sauce 2 tbsp
Salt 1 tsp

👩‍🍳 Instructions

Combine plenty of water, the chicken, the green tops of the scallions, and half the ginger in a pot, and bring to a boil.
Skim off any scum and simmer over low heat for about 20 minutes until the chicken is cooked. Remove the chicken and reserve the poaching liquid.
Rinse and drain the rice, and lightly fry with minced garlic in sesame oil.
Add an equal amount of the poaching liquid as rice, season with salt, and cook as usual.
Mince the remaining ginger and the white part of the scallions, and mix with sesame oil and soy sauce to make the sauce.
Top the cooked rice with sliced chicken, and serve with the sauce and cucumber.

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