The SECRET to Chicken Rice, Singapore’s Most LOVED Chicken Dish

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: bone-in chicken thighs

Skinless breast reduces fat, while thighs are often less expensive.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is generally cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake, and tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola is often more affordable.

Rub chicken skin thoroughly with salt to exfoliate. Rinse clean.

In a large pot place the chicken, add ginger, spring onions, panda leaves (optional) and garlic. Add enough water to cover the chicken and bring to a boil. Cover, turn off heat, and leave for 30 minutes.

After 30 minutes, bring water back to a simmer. Turn off again, cover, and leave another 30 minutes. Chicken should now be perfectly cooked and tender. Remove and cover to keep warm.

Skim and reserve poaching broth for rice and sauces.

To make the rice, heat chicken fat or oil in a medium saucepan. Sauté garlic, ginger, until fragrant.

Add rinsed rice and stir to coat in the fat. Pour in 2 ¼ cups of poaching stock and salt. Add pandan leaf tied in a couple knots. Bring to a boil, then cover and reduce to low. Simmer for 12–15 minutes. Let rest 5 minutes off heat.

For Soy-Sesame Sauce, mix all ingredients in a bowl. Adjust sweetness and salt to taste.

For Ginger-Garlic Sauce, heat oil until shimmering, then pour over grated ginger and garlic in a heatproof bowl. Stir in hot stock and salt.

For Chilli Sauce, blend chillies, garlic, lime juice, sugar, salt, and stock until smooth. Taste for balance.

Chop chicken into serving pieces. Serve over rice with all three sauces and cucumber slices on the side. You can also brush on some of the sesame soy sauce over the skin for a nice presentation.

Optional garnish: coriander sprigs or spring onion slivers.

Equipment Needed

Dietary