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Classic Singapore Hawker Chicken Rice

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A comforting and authentic Singapore hawker-style chicken rice recipe featuring tender poached chicken, fragrant jasmine rice cooked in chicken broth, and flavorful homemade chili and ginger-scallion sauces.

Ingredients

  • Whole chicken (3-4 lbs / 1.4-1.8 kg)
  • Jasmine rice (2 cups / 400 g)
  • Chicken broth (about 4 cups / 1 liter)
  • Garlic (6 cloves, minced)
  • Fresh ginger (3-inch piece, sliced and minced)
  • Scallions (4 stalks, chopped)
  • Sesame oil (2 tablespoons)
  • Salt (to taste)
  • Light soy sauce (2 tablespoons)
  • Cornstarch (1 teaspoon)
  • Red bird’s eye chilies (2-3, finely chopped)
  • Rice vinegar (1 tablespoon)
  • Sugar (1 teaspoon)
  • Water (for chili sauce and poaching)

Instructions

  1. Rinse the whole chicken inside and out under cold water and pat dry with paper towels. Remove any excess fat and set aside.
  2. In a large pot, bring enough water to cover the chicken (about 6-7 quarts / 5.5-6.5 liters) to a boil. Add a few slices of ginger and some scallion stalks to the water for aroma. Lower the heat to a gentle simmer and carefully submerge the chicken, breast side down.
  3. Poach the chicken for 40-45 minutes, maintaining a gentle simmer—don’t let the water boil vigorously, or the skin will break. Halfway through, carefully flip the chicken breast-side up using tongs.
  4. Once cooked, immediately transfer the chicken to an ice bath (a large bowl with ice and water) for 10 minutes to stop cooking and tighten the skin.
  5. Strain the poaching liquid through a fine mesh strainer into a bowl. Set aside the broth for cooking rice and making soup.
  6. Rinse jasmine rice under cold water until the water runs clear. In a rice cooker or pot, sauté minced garlic and ginger in a tablespoon of chicken fat or oil until fragrant (about 2-3 minutes). Add the rinsed rice and stir to coat each grain in the aromatics.
  7. Pour in 2 cups (480 ml) of the reserved chicken broth per 1 cup (200 g) of rice. Add a pinch of salt. Cook the rice according to your rice cooker’s instructions or simmer covered on low heat for 15-20 minutes until tender.
  8. In a small bowl, combine finely chopped scallions and minced ginger with 2 tablespoons of hot vegetable or sesame oil. Set aside for flavors to meld.
  9. Mix chopped bird’s eye chilies, minced garlic, rice vinegar, sugar, and light soy sauce with a splash of water. Adjust the heat by adding more or fewer chilies according to your taste.
  10. Remove the chicken from the ice bath, pat dry, and chop into bite-sized pieces. Drizzle with sesame oil and sprinkle with a little salt. Serve alongside the fragrant rice, chili sauce, and ginger-scallion oil.

Notes

Keep the poaching water at a gentle simmer to avoid breaking the chicken skin. The ice bath step is crucial for silky skin and moist meat. Rinse rice thoroughly to remove excess starch for fluffier texture. Adjust chili sauce heat to taste. Leftovers keep well refrigerated for up to 3 days; reheat gently with a little water to keep rice moist.

Nutrition

Keywords: Singapore chicken rice, hawker chicken rice, poached chicken rice, jasmine rice recipe, homemade chicken rice, Asian comfort food

Find it online: https://goldensimmer.com/classic-singapore-hawker-chicken-rice-recipe-easy-homemade-step-by-step-guide/