Singapore Chicken Rice

Singapore Chicken Rice

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"Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment."
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1 h servings 970 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 970 kcal
  • 48%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 102.5g
  • 33%
  • Protein:
  • 44.5 g
  • 89%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 1128 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  1. Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
  2. Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
  3. While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
  4. When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.


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Very good! My family really liked this. I wouldn't change anything but I think the chicken needed longer to cook through. I also used this recipe for the traditional chili sauce to go with --Mix...

Mmm, coming from a Singaporean I'd say this is almost like Singapore Chicken Rice but I prefer to use the boxed mix, lulz. But since I didn't try the chicken since having hear bad reviews about ...

The rice turned out beautifully so fragrant and just how i remember it,note use fresh clear chiken stock if you can. The chicken on the other hand was a bit on the bland side so i would recommen...

would you have to use whole chicken? i think that chicken breasts would work just as well...

This was a wonderful dish and the leftovers made even more dinners. I used chopped chicken breasts instead of a whole chicken. I altered the recipe slightly, mixing all the ingredients together ...

I was really craving for Chicken Rice and I found this recipe. I tried it out and the rice turned out GREAT! My husband loved it. The chicken on the other hand, I agree with the earlier review t...

Love it! I did the exact same thing as noted in the recipe but added a bit more spice to the rice with a few dashes of garlic powder, pepper and red pepper flakes. I also added a bit more cilant...

Very good I used a Costco chicken and cut up slices and placed on top of rice and then put tomatores mixture on top. I used the advise of another review an put an orange segments in with rice a...

This is fantastic, I had to make parts of it in advance, so I crisped up the chicken in a mix of canola and sesame oil...and I only used 2 breasts and 2 thighs or it would have been too much chi...

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