Hawkers fave Singapore Chicken Rice, also known as Hainanese Chicken Rice, is a popular and iconic dish in Singaporean cuisine. It has its origins in Hainan, China, but has been adapted and perfected in Singapore.

Key Components

1. Poached Chicken: The chicken is poached in a flavorful broth until it is tender and juicy. After cooking, it is often plunged into ice water to give the skin a smooth, firm texture. The chicken is then cut into serving pieces and sometimes rubbed with sesame oil for added flavor and shine.
2. Fragrant Rice: The rice is cooked with chicken fat, garlic, ginger, and sometimes pandan leaves, resulting in a rich and aromatic flavor. The rice is typically cooked in the broth used to poach the chicken, infusing it with additional depth and taste.
3. Dipping Sauces:
   • Chili Sauce: A spicy and tangy sauce made from red chilies, garlic, ginger, lime juice, and sugar.
   • Ginger Sauce: A simple but flavorful sauce made from minced ginger and garlic, sometimes mixed with a bit of hot oil.
   • Dark Soy Sauce: A sweet and savory sauce made from dark soy sauce, oyster sauce, and sugar.
4. Broth: The chicken broth from poaching the chicken is often served as a light soup, garnished with green onions or cilantro.
5. Garnishes: The dish is typically garnished with slices of cucumber, and sometimes fresh cilantro or spring onions.

Presentation

The chicken is usually served on a platter, sometimes boneless, with the rice on the side. The three dipping sauces are served in small bowls, allowing diners to customize each bite according to their taste. A small bowl of clear chicken broth often accompanies the meal. Garnish with spring onion and coriander.

Significance

Hainanese Chicken Rice is considered a national dish of Singapore and is loved by locals and visitors alike. It represents the multicultural culinary heritage of Singapore, combining Chinese culinary techniques with local ingredients and flavors. The dish is commonly found in hawker centers, food courts, and restaurants throughout Singapore.

Ingredients

For the Chicken:

• 3 whole chickens (about 1.5 kg each), cleaned
• 12-15 slices of ginger
• 10-12 cloves of garlic
• 6 stalks of green onions, cut into halves
• Salt
• Ice water
• lemongrass
• pandan leaves

For the Rice:

• 10 cups jasmine rice, rinsed
• 6-8 tablespoons chicken fat or vegetable oil
• 20 cloves garlic, minced
• 5-inch ginger, minced
• 10 pandan leaves, knotted
• 12 ½ cups chicken broth (from cooking the chicken)
• Salt to taste

For the Dipping Sauces:

1. Chili Sauce:
   • 20-25 red chilies, seeded and chopped
   • 8 cloves garlic
   • 4-inch ginger
   • 8 tablespoons lime juice
   • 4 tablespoons sugar
   • Salt to taste
2. Ginger Sauce:
   • 8-inch ginger, minced
   • 20 cloves garlic, minced
   • 8 tablespoons vegetable oil
   • Salt to taste
3. Dark Soy Sauce:
   • 9 tablespoons dark soy sauce
   • 3 tablespoons oyster sauce
   • 3 teaspoons sugar

Here’s how you make it!

Prepare the Chicken:

1. Rub the chickens with salt to remove any impurities and rinse thoroughly.
2. Fill a large pot with water, enough to submerge the chickens. Add ginger, garlic, pandan, lemongrass and green onions.
3. Bring the water to a boil, then lower the heat to a gentle simmer. Add the chickens, ensuring they’re fully submerged.
4. Simmer for about 30-40 minutes until the chickens are cooked through.
5. Remove the chickens and immediately submerge them in a bowl of ice water for 10 minutes to stop the cooking and keep the skin firm.
6. Once cooled, drain and pat dry. Rub with a little sesame oil and chop into serving pieces.

Prepare the Rice:

1. In a large pan, heat chicken fat or vegetable oil over medium heat.
2. Add minced garlic and ginger, sauté until fragrant.
3. Add the rinsed rice, stirring to coat the rice with the aromatic mixture.
4. Transfer the rice to a large rice cooker (or multiple cookers if necessary). Add chicken broth and pandan leaves. Cook according to the rice cooker instructions.
5. Once done, fluff the rice with a fork.

Prepare the Dipping Sauces:

1. For the Chili Sauce, blend all ingredients until smooth. Adjust seasoning to taste.
2. For the Ginger Sauce, heat oil in a small pan, add minced ginger and garlic, sauté until fragrant, then season with salt.
3. For the Dark Soy Sauce, mix all ingredients in a small bowl until sugar dissolves.

Serve:

• Serve the chicken pieces on a platter with cucumber slices and tomatoes.
• Plate the fragrant rice alongside the chicken.
• Accompany with the three dipping sauces and some chicken broth soup garnished with chopped green onions.