Sundaland Recipes

Singapore Chicken Rice is a beloved dish that hails from the vibrant city-state of Singapore. This culinary masterpiece is a harmonious blend of tender steamed or roasted chicken, fragrant jasmine rice cooked in chicken broth, and an array of delectable condiments. 
The chicken, often poached to perfection, is juicy and succulent, with a delicate flavor that pairs wonderfully with the fragrant rice. The rice itself is cooked using the chicken broth, infusing it with a subtle, savory taste that elevates every bite. It's a dish that is simple yet bursting with flavor.

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By:Sundaland Recipes Team
Author:

Prep Time:30 Minutes
Cook Time:01 Hour
Suitable:Halal
Category:Meal
Origin:Singapore
Serving:4 Person
Tags:Symphony, Masterpiece, Harmonious

Nutrifacts:500 calories
  19 grams fat

Rating:5 

What sets Singapore Chicken Rice apart is the medley of condiments served alongside it. Tangy chili sauce, piquant ginger paste, and aromatic soy sauce are the trifecta of flavors that take this dish to new heights. Each dip and bite offer a symphony of tastes, creating a delightful experience for your taste buds. 

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• 2 cups jasmine rice
• 4 cups chicken broth
• 4 cloves garlic, minced
• 1 thumb-sized ginger, grated
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• Salt, to taste
• For the condiments:
• Chili Sauce
• Ginger Paste
• Dark soy sauce

Instructions:

1. In a large pot, bring water to a boil. Add the whole chicken and simmer for about 40-50 minutes, until fully cooked. Remove the chicken and set it aside to cool. Reserve the chicken broth.
2. Rinse the jasmine rice under cold water until the water runs clear. In a separate pot, heat the vegetable oil and sauté the minced garlic and grated ginger until fragrant.
3. Add the jasmine rice to the pot and stir it around for a minute to coat the grains with the aromatic oils. Then, pour in 4 cups of the reserved chicken broth. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the rice is cooked and fluffy.
4. While the rice is cooking, rub the cooled chicken with sesame oil and a pinch of salt. You can choose to either steam or roast the chicken. For steaming, place the chicken in a steamer and steam for about 15-20 minutes. For roasting, preheat the oven to 425°F (220°C) and roast the chicken for 30-40 minutes until the skin is golden and crispy.
5. Once the chicken is done cooking, let it rest for a few minutes, then chop it into serving pieces.
6. Serve the Singapore Chicken Rice by placing a mound of fragrant rice on a plate, arrange the chicken pieces on top, and garnish with cucumber slices or cilantro if desired.
7. Serve with the condiments - chili sauce, ginger paste, and dark soy sauce - on the side, allowing each person to customize their dipping sauces according to their taste preferences.