Me and this undeniably delicious dish crossed path at Universal Studios in Singapore. Since I wasn’t able to taste this on a typical hawker I grabbed my chance without thinking twice — immediately I fell in love with its simplicity and flavour. Very moist and succulent chicken meat with a refreshing taste of Chinese aromatics.
Served with hainanese rice which is also very aromatic and tasty, poaching chicken soup and chili dipping sauce. Being Singapore’s national dish, its neighboring countries like Malaysia, Indonesia and Thailand has their own versions of chicken rice which I haven’t tried yet.
The recipes you’ll find uses a whole chicken, mine was only half. The other half was minced and sleeping with macaronis inside the fridge — my brother forced me to make a chicken macaroni salad that’s why I ended up using half!
Singapore Chicken Rice
- 1/2 chicken, cleaned
- 2 tbsp salt
- 4 slices of ginger root, peeled
- 4 stalks green onions, cut into 2 sections (both the green and white parts)
- 1 piece oninon cut into 4
- 1 bunch of tied lemongrass
- 4 cups of water
- 1 teaspoon olive oil (for the rice)
- 4 cloves garlic, finely minced
- 2 tbsp ginger, finely minced
- 1 and 1/2 cups long-grain uncooked rice, washed and soaked in cool water for 10 min or longer
- 2 cups reserved chicken poaching broth
1. Clean the chicken by rubbing it with salt, rub the chicken all over, getting rid of any loose skin and dirt then rinse chicken well. Season generously with salt.
2. Place the chicken in a large stockpot with onion, sliced ginger, lemongrass, green onion and fill with cold water to cover the chicken.
3. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 20 minutes. Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear. Strain the chicken broth for the rice.
To Cook the Hainanese Rice:
1. Wash rice for 2 times and drain. In a medium pot, heat olive oil and saute ginger and garlic until aromatic. This will give your rice a very delicious smell when cooked. Now add the washed rice and continue stirring for 1-2 minutes.
2. Add the 2 cups chicken poaching broth, do a quick stir. Cover the pot with lid and bring to a boil. Immediately turn down the heat to low and cook for 15mins until rice is fluffy and soft.
For the Sauce:
- 1 tablespoon lime juice
- 2 tablespoon reserved chicken poaching broth
- 2 teaspoon sugar
- 4 tablespoon sriracha chili sauce
- 4 cloves garlic
- 1 slice ginger
- salt to taste
- 1/4 cup dark soy sauce
Blend your chili sauce ingredients in a blender until smooth. Enjoy!