Classic Hainanese Chicken Rice - Singapore's National Dish
Tender poached chicken served with fragrant rice cooked in chicken stock and accompanied by three traditional sauces. This iconic Singapore comfort food delivers restaurant-quality results at home.
By Janelle
Updated: March 18, 2026
Why I Love This Recipe
Hainanese Chicken Rice is arguably Singapore's most beloved dish, originating from the Chinese immigrants from Hainan Island who settled here in the early 20th century. This deceptively simple dish consists of silky smooth poached chicken, aromatic rice cooked in chicken stock, and three essential condiments: ginger-scallion sauce, chili sauce, and dark soy sauce. What makes this dish truly special is the technique - the chicken is poached gently to achieve that characteristic silky texture, while the rice is cooked in the flavorful chicken stock infused with ginger, garlic, and pandan leaves. The combination of tender chicken, fragrant rice, and the trinity of sauces creates a harmonious balance of flavors that has made this dish a culinary icon not just in Singapore, but throughout Southeast Asia.
- •Silky tender chicken – The gentle poaching technique creates incredibly smooth, succulent meat that melts in your mouth
- •Fragrant aromatic rice – Cooking the rice in chicken stock with aromatics infuses every grain with deep, savory flavor
- •Triple sauce combination – The ginger-scallion, chili, and dark soy sauces provide contrasting flavors that complement the mild chicken perfectly
- •One-pot comfort meal – This complete dish provides protein, carbs, and vegetables in one satisfying, balanced meal
- •Authentic hawker experience – Master this iconic recipe to recreate Singapore's most famous street food at home
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 1.5 kg whole chicken (free-range preferred)
- 50 g ginger (sliced)
- 3 stalks spring onions (white parts only)
- 2 tsp salt
- 300 g jasmine rice (washed and drained)
- 2 tbsp chicken fat (reserved from poaching)
- 4 cloves garlic (minced)
- 20 g ginger (minced)
- 2 pieces pandan leaves (knotted, optional)
- 1 tsp salt
- 30 g ginger (young ginger preferred)
- 3 stalks spring onions (green parts only)
- 1/2 tsp salt
- 3 tbsp hot oil (from frying garlic)
- 8 pieces red chilies (deseeded)
- 3 cloves garlic
- 15 g ginger
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 3 tbsp dark soy sauce
- 1 tsp sugar
- 2 tbsp chicken stock (from poaching)
Step-by-Step Instructions
- 1
Clean the chicken thoroughly and rub with salt inside and out. Stuff the cavity with sliced ginger and white parts of spring onions. Let it sit for 15 minutes to allow the flavors to penetrate.
~15 min
Tip: Use coarse salt for better penetration - 2
Bring a large pot of water to boil (enough to submerge the chicken). Gently lower the chicken into the boiling water breast-side down. Return to boil, then immediately reduce heat to maintain a gentle simmer.
~5 min
Tip: The water should barely bubble to ensure tender meat - 3
Poach the chicken for 45 minutes, turning once halfway through. During cooking, skim off any foam that rises to the surface. Remove chicken and immediately plunge into ice water to stop cooking and tighten the skin.
~45 min
Tip: Ice bath creates the characteristic smooth skin texture - 4
Remove chicken from ice bath and pat dry. Rub the skin with sesame oil for shine and set aside. Reserve the poaching liquid as chicken stock and strain through a fine mesh. Collect any fat from the surface.
~10 min
Tip: Save the stock - it's liquid gold for the rice - 5
Heat the reserved chicken fat in a wok or heavy-bottomed pot over medium heat. Add minced garlic and ginger, frying until fragrant and lightly golden, about 2-3 minutes. Be careful not to burn.
~5 min
Tip: Golden garlic adds crucial flavor to the rice - 6
Add the washed jasmine rice to the aromatic oil and stir-fry for 2-3 minutes until each grain is coated and slightly translucent. Add salt and pandan leaves if using.
~5 min
Tip: Coating rice in fat prevents sticking and adds flavor - 7
Pour in 450ml of the reserved chicken stock (or enough to cover rice by 2cm). Bring to boil, then reduce heat to low, cover tightly, and simmer for 18 minutes. Do not lift the lid during cooking.
~20 min
Tip: Resist the urge to peek - trapped steam cooks the rice evenly - 8
While rice cooks, prepare the ginger-scallion sauce. Pound ginger and green parts of spring onions with salt using a mortar and pestle until fine. Heat 3 tablespoons oil until smoking and pour over the mixture.
~10 min
Tip: Hot oil releases the aromatics and creates the signature sauce - 9
For chili sauce, blend red chilies, garlic, ginger, rice vinegar, sugar, and salt with 2-3 tablespoons of chicken stock until smooth. Adjust seasoning to taste - it should be spicy, tangy, and slightly sweet.
~10 min
Tip: Add chicken stock gradually to achieve desired consistency - 10
Mix dark soy sauce with sugar and 2 tablespoons of warm chicken stock, stirring until sugar dissolves completely. This creates the third essential condiment for serving.
~5 min
Tip: Warm stock helps dissolve sugar faster - 11
Once rice is done, let it rest for 10 minutes off heat before fluffing with a fork. Remove pandan leaves. Carve the chicken into serving pieces, arranging skin-side up on a platter.
~15 min
Tip: Resting allows steam to redistribute for perfectly fluffy rice - 12
Serve immediately with warm rice, the three sauces in small dishes, sliced cucumber, and a bowl of the hot chicken stock as soup. Garnish with fresh coriander leaves and spring onions.
~5 min
Tip: Warm plates keep everything at optimal serving temperature
How Do I Know It's Ready?
Chicken is done when juices run clear when pierced at the thickest part of the thigh, and internal temperature reaches 75°C. The rice should be fluffy with individual grains that don't stick together, and the stock should be clear and aromatic.
Frequently Asked Questions
Yes, Hainanese chicken rice is actually traditionally served at room temperature. You can poach the chicken and cook the rice up to 4 hours ahead. The chicken will taste even better as it cools and the flavors develop. Just prepare the sauces fresh for best results.
Final Thoughts
I hope you enjoy making this Classic Hainanese Chicken Rice - Singapore's National Dish as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!