Hainanese Chicken Rice is widely considered Singapore’s unofficial national dish. Whole chicken is poached to perfect tenderness, served with fragrant rice cooked in chicken fat and broth, cucumber, chili sauce, and ginger-scallion sauce. Simple, clean flavors — yet incredibly satisfying.

Cultural Importance Brought by Hainanese immigrants to Southeast Asia, it became a symbol of Singaporean hawker culture. Every food court has its own famous stall.

Ingredients (serves 4) Chicken & Broth

• 1 whole chicken (1.4–1.6 kg)
• 5–6 slices ginger
• 4 spring onions
• Salt

Rice

• 400 g jasmine rice
• 3 tbsp chicken fat (from chicken)
• 4–5 garlic cloves, minced
• 1 pandan leaf (tied in knot)
• Chicken broth from poaching

Sauces

• Ginger-scallion: 4 tbsp grated ginger, 4 tbsp chopped spring onion, hot oil, salt
• Chili sauce: fresh red chilies, garlic, ginger, lime juice, chicken broth, sugar, salt

Step-by-Step Instructions

1. Rub chicken with salt. Stuff with ginger & spring onions.
2. Poach chicken in simmering water (just enough to cover) 35–45 min (internal temp 74°C).
3. Ice bath the chicken immediately for silky skin. Reserve broth.
4. For rice: fry garlic in chicken fat, add rice, stir, then cook in measured broth + pandan leaf.
5. Make sauces while chicken rests.
6. Debone chicken, slice. Serve with rice, cucumber, sauces, and a bowl of hot broth.

Tips for Perfection

• Don’t boil the chicken — gentle simmer keeps meat juicy.
• Ice bath is the secret to glossy, tender skin.
• Use the rendered chicken fat — it makes the rice extraordinary.

Nutritional Note ~650 kcal per serving — balanced protein, carbs, and healthy fats.

These photos show classic Singapore-style Hainanese Chicken Rice: