Saturday, 23 February 2013


Singaporean Hainanese Chicken Rice

Serves 5-7

Serves 4-6

Preparation & Cooking Time: 1 hour

1. 2.5 litres water
2. 1 whole chicken (1.2-1.5kg)
3. 500g rice
4. 1/2 cucumber sliced
5. 3 slices of ginger
6. 1 stalk spring onion whole
7. 1 stalk spring onion chopped
8. 1 stalk of coriander leaves chopped (optional)
9. 2 TBS Chinese sesame oil
10. 2 TBS light soya sauce
11. 1 TBS dark soya sauce
12. Salt and pepper to taste


To cook chicken:
1. Fill pot with 2.5 litres water, ginger and 1 stalk spring onion and bring to boil on high heat.
2. Gently lower whole chicken with its back facing up into the pot fully submerged.
3. Lower heat and simmer for 15 minutes (no. 2 on my stove).
4. Remove chicken and chill in cold water.
5. Drain well and set chicken aside.

To cook rice:
1. Mix rice and 610ml chicken stock (from cooking chicken) and cook in the rice cooker, stiring once after 5 minutes.

To serve:
1. Chop whole chicken into parts and arrange on platter over a bed of sliced cucumber.
2. Pour sesame oil, light soya sauce and dark soya sauce over the chicken and garnish with spring onions and coriander leaves.
3. Serve rice in individual bowls.

Additional Information:
This is an iconic Singaporean dish found in all food courts in Singapore. It is introduced by the Chinese Hainanese immigrants from China's Hainan Island to Singapore during the British colonial days in the 19th century. You would not be able to find this dish in China. It is traditionally served with a medley of sauces - chilli sauce, ginger sauce and dark soya sauce.

Prima Taste

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