Singapore chicken, also called Hainanese Chicken Rice, is often referred to as Singapore’s national dish.  You can find it island-wide at almost every dining spot, from humble hawker centres to major restaurants and hotel cafes.  The chicken is usually served with fragrant rice and a spicy chilli sauce, with ginger paste. In Singapore, chicken rice recipe can be roasted or braised in soya sauce for a different taste (we still like it poached).



chicken stock



spring onions

white peppercorns

sea salt

sesame oil

vegetable oil

red onions



food4four togarashi dressing

food4four chinese spice salt


Prepare all your ingredients.

Put your chicken in a heavy based pot and cover with the chicken stock.  Add the garlic, ginger, spring onion, peppercorns and salt.  With the heat at simmer (not boiling) cook the chicken for 10 minutes.  Remove from the heat and leave the chicken in the stock for a further 15 minutes.

Remove the chicken with a slotted spoon and set aside to cool for 10 minutes.  Rub the chicken all over with sesame oil and slice into even pieces.

Heat the vegetable and sesame oil in a large pan over medium heat.  Saute the onion, garlic and ginger until fragrant, making sure not to get any colour on them.  Add the rice to the pot and stir until evenly coated.  Pour in the chicken stock (from the chicken) and season to taste.  Bring to a boil, cover and reduce heat to low.  Simmer for 15-20 minutes or until you can sea steam holes appearing on the surface of the rice.

To assemble; spoon the rice onto a serving platter and arrange the chicken slices on top.  Garnish with coriander and sliced spring onion. Serve with food4four togarashi dressing and chinese spice salt.

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