📝 About This Recipe
Widely considered the national dish of Singapore, this poached chicken masterpiece is a triumph of subtle textures and fragrant aromatics. The magic lies in the 'triple-threat' approach: silky-smooth chicken, rice infused with chicken fat and ginger, and a zingy chili sauce that cuts through the richness. It is the ultimate comfort food that proves how a few humble ingredients can create a world-class culinary experience.
🥗 Ingredients
The Poached Chicken
- 1.5 kg Whole Chicken (preferably organic or free-range, at room temperature)
- 2 tablespoons Kosher Salt (for exfoliating the skin)
- 5 cm piece Ginger (sliced into thick rounds)
- 3 stalks Green Onions (tied into a knot)
- 4 cloves Garlic (smashed)
The Fragrant Rice
- 2 cups Jasmine Rice (rinsed until water runs clear)
- 2 tablespoons Chicken Fat/Skin (trimmed from the chicken cavity)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (finely grated)
- 2 leaves Pandan Leaves (tied in a knot (optional))
- 2.5 cups Chicken Broth (reserved from the poaching liquid)
Chili Sauce & Garnishes
- 5-8 pieces Red Bird's Eye Chilies (depending on heat preference)
- 2 tablespoons Lime Juice (freshly squeezed)
- 2 tablespoons Light Soy Sauce (for the drizzling sauce)
- 1 tablespoon Sesame Oil (for the drizzling sauce)
- 1 piece Cucumber (sliced diagonally)
- 1 handful Cilantro (for garnish)
👨🍳 Instructions
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1
Prepare the chicken by rubbing the skin vigorously with kosher salt to remove impurities and create a smooth texture. Rinse thoroughly under cold water.
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2
Stuff the chicken cavity with the sliced ginger, knotted green onions, and smashed garlic. Secure the skin with a toothpick if necessary.
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3
In a large pot, submerge the chicken in water. Bring to a boil, then immediately reduce to a very low simmer. Cover and cook for 40-50 minutes.
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4
While the chicken simmers, prepare an ice bath in a large bowl. This is crucial for stopping the cooking process and creating the signature gelatinous skin.
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5
Once the chicken is cooked (internal temp of 165°F/74°C), carefully lift it out and plunge it into the ice bath for 10 minutes. Reserve the poaching liquid (this is your gold!).
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6
For the rice: In a wok or pan, render the chicken fat over medium heat until liquid. Discard the solids. Sauté minced garlic and grated ginger in the fat until fragrant.
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7
Add the rinsed rice to the pan and toast for 2-3 minutes, ensuring every grain is coated in the aromatic fat.
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8
Transfer the rice to a rice cooker, add 2.5 cups of the reserved chicken poaching liquid and the pandan leaves. Cook according to your rice cooker settings.
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9
Make the chili sauce by blending the bird's eye chilies, ginger, garlic, lime juice, and a splash of the chicken broth until smooth.
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10
Prepare the drizzling sauce by whisking together light soy sauce, sesame oil, and two tablespoons of the poaching liquid.
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11
Remove the chicken from the ice bath, pat dry, and rub the skin with a little sesame oil. Carve the chicken into bite-sized pieces, traditional hawker-style.
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12
Fluff the rice and serve a generous mound alongside the chicken. Garnish with cucumber slices and cilantro. Drizzle the soy-sesame mixture over the chicken just before eating.
💡 Chef's Tips
Don't skip the salt rub; it's the secret to that 'glassy' smooth skin found in Singapore hawker centers. The ice bath is mandatory—it shocks the skin and locks in the juices, preventing the meat from becoming dry. Use the leftover poaching liquid to make a simple side soup; just add a pinch of salt and some chopped scallions. If you can't find chicken fat to render, use a neutral oil mixed with a teaspoon of sesame oil for the rice. Always rinse your jasmine rice until the water is clear to ensure fluffy, non-sticky grains.
🍽️ Serving Suggestions
Serve with a side of dark soy sauce and freshly made ginger-scallion oil for the full experience. A bowl of the hot chicken broth garnished with winter melon or cilantro is the traditional accompaniment. Pair with a cold glass of Barley Water or iced Lime Juice to balance the heat of the chili. Add a side of blanched bok choy or gai lan with oyster sauce for a complete meal.