Singapore · premium retail & hospitality
Hainanese-Style Chicken Rice for a Singapore Menu
The rice is as important as the chicken in this Singapore-inspired meal. A light chicken stock, ginger and garlic give the grains a savoury aroma; cucumber and a sharp dipping sauce keep the plate fresh. This compact version uses chicken thighs rather than a whole bird.
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Estimated timing; cooked-rice recipes exclude cooking and chilling the rice beforehand.
Choosing Rice for This Dish
Jasmine is a natural aromatic starting point. ST25 and KDM can be evaluated as alternative rice accompaniments, with water adjusted to the sample.
Ingredients
- 200 g Jasmine or other aromatic rice
- 2 bone-in chicken thighs, 500 g total
- 900 ml water
- 15 g ginger and 2 garlic cloves
- 1 cucumber and 1 tbsp oil
- 1 tbsp soy sauce, 1 tsp lime juice, chilli to taste
Method
Simmer chicken in water with half the ginger and a pinch of salt until the thickest part reaches 74°C. Reserve the stock.
Rinse rice. Fry minced garlic and remaining ginger briefly in oil, then add rice and stir for one minute.
Add 350 ml hot chicken stock, or the liquid quantity specified for your rice. Cook covered until absorbed, then rest for 10 minutes.
Slice cooked chicken. Serve with rice, cucumber, a little stock and a dipping sauce of soy, lime and chilli.
Chef’s Notes
Use lightly salted stock so the final rice is not over-seasoned. Taste the cooked grains before adding any extra sauce to the plate.
Storage and Cooking Temperatures
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