Stephy's Chicken Rice

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Singapore Hainanese Chicken Rice

Preparation time: 30 mins
Cooking time: 2 hours

Serves: 5


1 (2-pound) chicken
1 onion, diced
2 gingers, sliced into about 10 slices in total
3 tbsp vegetable oil
6 cloves garlic, finely chopped
2 cloves garlic, flattened with chopper
2-3 cups uncooked rice, washed and drained
2 pandan leaves, knotted
Salt to taste


1) Boil a large pot of water (just enough to cover the chicken). Stuff flattened garlic and some ginger into the cavity of the chicken. Rub a little salt on the chicken. Add chicken to boiling water, breast side-down. Lower the heat to a simmer and cook covered for 10 mins. Turn off heat and leave chicken to cook in the water for another 40mins.
2) Heat oil in a wok. Add garlic, onion, ginger and stir fry till fragrant. Add uncooked rice, stir fry for 3mins, add salt, soya sauce (depends on your taste) and enough chicken soup to cover rice. Transfer to rice cooker, and place knotted pandan leaves. Cook until soup is absorbed or rice is cooked. Add more soup if necessary. Depends on how you'd like your rice - harder or sticky (if u wan chicken rice balls, then add more soup).
3) Blend the chilli ingredients. Chop Chicken into bite sizes. Mix 1 tbsp of sesame oil, 1 tbsp of soya sauce and enough chicken soup. Drizzle over plate of chopped chicken. Serve with rice, hot.


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