Hainanese Chicken Rice (Singapore)
Hainanese Chicken Rice has a rich history that dates back to the early 20th century originating from Hainan province in southern China, this dish has become a national favourite and is often considered one of Singapore’s signature meals. The dish is typically served with a side of flavourful dipping sauces, including a zesty chili sauce and a ginger-garlic sauce, which add a delightful kick. This is hands down one of the BEST dishes I’ve made for this series, and I’ve made it countless times since! Huge thanks to Clifford Koh for your help with the recipe—it turns out perfect every single time.
Ingredients - Chicken
- Whole Chicken
- 3cm Ginger
- 2 springs Spring Onion
Ingredients - Rice
- 3 Cups Jasmine White Rice (Uncooked) – (Washed and Drained)
- 6 Cups Chicken Broth
- Chicken Fat – Taken from the Chicken earlier but do ask the butcher for more
- 4 Cloves Garlic
- 3 Pandan Leaves
Spring onion and ginger dip
- One bunch spring onion
- 20g ginger
- 100ml Vegetable Oil
Chilli garlic dip
- 6 Red Chillies
- 5 cm Ginger
- 6 Cloves Garlic
- ½ tsp sugar
- ½ tsp salt
- ½ lime juice
- 5 tbsp chicken broth
Step 1 - Chicken
Fill a stock pot with water and bring it to a boil. Add the ginger and spring onions to the pot.
Step 2
Clean the inside of the chicken and tuck its feet into the body cavity. Set aside any chicken fat you remove, as it will be used for the rice later.
Step 3
Once the water is at a rolling boil, place the chicken in the pot and boil on high heat for 15 minutes. Then, turn off the heat and let the chicken sit in the hot water for another 15 minutes.
Step 4
Carefully remove the chicken and submerge it in an ice bath for 15 minutes. Be sure to save the cooking broth, as it will be used for cooking the rice later.
Step 5 - Rice
In a pan, render the chicken fat over medium heat. Once the fat has melted, add minced garlic and sauté briefly until fragrant.
If there isn’t enough chicken fat, you can add 2 to 3 tablespoons of oil.
Step 6
Stir in the rice and continue stirring for 2 to 3 minutes to toast it lightly.
Step 7
Turn off the heat, then add the rice, chicken broth, and pandan leaves to the pot. Bring the mixture to a simmer, reduce the heat to low, and cook with the lid on for 12 minutes.
Allow the rice to steam for an additional 5 minutes before fluffing it up with a fork.
Step 8 - Spring onion and ginger dip
Crush the spring onion and ginger using a pestle and mortar.
Heat vegetable oil until it reaches smoking point, then carefully pour it over the spring onion and ginger mixture. Season with salt to taste.
Step 9 - Chilli garlic dip
Blend the chili, garlic, and ginger together.
Heat 50 ml of oil in a small pot over low heat. Add the chili mixture and cook for 10 minutes, or until the oil turns red. Stir in the sugar, salt, lime juice, and chicken broth.
Step 10
Serve the dish with the broth and soy sauce on the side.
