📝 About This Recipe
Considered the national dish of Singapore and a beloved staple of Hainanese heritage, this recipe delivers silky, succulent chicken paired with the most fragrant rice you will ever taste. The secret lies in the gentle poaching method and using the resulting liquid gold broth to cook the rice. It is a harmonious balance of clean, pure poultry flavor and punchy, aromatic dipping sauces that create a truly soul-satisfying meal.
🥗 Ingredients
The Chicken and Poaching Liquid
- 1.5 kg Whole Chicken (preferably organic or free-range for best flavor)
- 2 tablespoons Kosher Salt (for exfoliating the skin)
- 2 inch piece Ginger (sliced into thick rounds)
- 4 stalks Scallions (tied into a knot)
- 4 cloves Garlic (smashed)
- 1 tablespoon Sesame Oil (for brushing the finished chicken)
The Fragrant Rice
- 2 cups Jasmine Rice (rinsed until water runs clear)
- 2 tablespoons Chicken Fat or Vegetable Oil (rendered chicken fat is traditional)
- 3 cloves Garlic (minced)
- 1 inch piece Ginger (finely grated)
- 2 pieces Pandan Leaves (tied into a knot)
- 2.5 cups Chicken Broth (reserved from the poaching pot)
Chili Sauce and Garnishes
- 4-5 pieces Fresh Red Chilies (Fresno or Bird's Eye for heat)
- 2 tablespoons Light Soy Sauce (for the drizzling sauce)
- 1 piece Cucumber (sliced diagonally for garnish)
- 1 bunch Fresh Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the chicken by rubbing the skin vigorously with kosher salt to remove impurities and achieve a smooth, translucent texture. Rinse thoroughly under cold water and pat dry.
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2
Stuff the chicken cavity with the scallion knot, ginger slices, and smashed garlic cloves. Secure the skin with a toothpick if necessary.
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3
Place the chicken in a large pot and cover with water (about 1 inch above the bird). Bring to a boil, then immediately reduce to the lowest simmer. Cover and cook for 35-40 minutes.
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4
Check for doneness by piercing the thickest part of the thigh; the juices should run clear. Turn off the heat and let the chicken sit in the hot liquid for another 10 minutes.
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5
Prepare an 'ice bath' in a large bowl. Carefully lift the chicken out of the pot and plunge it into the ice water for 5 minutes. This stops the cooking and creates the signature gelatinous skin.
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6
Remove the chicken from the ice bath, pat dry, and brush the skin generously with sesame oil. Set aside to rest at room temperature.
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7
In a heavy-bottomed pan or rice cooker, heat the chicken fat or oil. Sauté the minced garlic and grated ginger until fragrant but not browned.
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8
Add the drained jasmine rice to the pan and toast the grains for 2-3 minutes, ensuring every grain is coated in the aromatic fat.
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9
Transfer the rice to a rice cooker (if not using already), add the reserved chicken poaching broth and the knotted pandan leaves. Cook according to your rice cooker's 'white rice' setting.
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10
While the rice cooks, prepare the chili sauce by blending red chilies, ginger, garlic, a splash of lime juice, and a few tablespoons of the chicken broth until smooth.
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11
Carve the chicken into bite-sized pieces, traditional Chinese-style (bone-in) or fillets, depending on preference.
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12
Fluff the rice and remove the pandan leaves. Serve the rice on a platter with the chicken arranged on top or alongside.
💡 Chef's Tips
Always use a thermometer to ensure the chicken reaches 165°F (74°C) without overcooking. Don't skip the salt rub; it is the secret to the shiny, smooth skin found in professional kitchens. Saving the poaching liquid is essential—it makes for a wonderful light soup to serve on the side. If you can't find pandan leaves, a small stalk of lemongrass can provide a similar aromatic depth to the rice. Render your own chicken fat by frying the excess fat trimmed from the chicken tail and neck area for the most authentic flavor.
🍽️ Serving Suggestions
Serve with a small bowl of the poaching broth seasoned with a pinch of white pepper and fresh scallions. Accompany with a side of dark soy sauce and a ginger-scallion oil for the full trifecta of dipping sauces. Pair with a crisp, cold lager or a light Oolong tea to cut through the richness of the chicken skin. Add a side of blanched bok choy or gai lan drizzled with oyster sauce for a complete nutritional meal. Always include fresh cucumber slices to provide a cooling crunch between bites of the savory rice.