Singapore Chicken Rice Recipe -
Singapore Chicken Rice Recipe
  • READY IN 1 hr

Singapore Chicken Rice

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  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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Reviews More Reviews

Jan 10, 2008

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 together for Chili Sauce 2 to 3 tbsp freshly squeezed lime or lemon juice, 5 tbsp finely chopped fresh red chilies, 5 cloves garlic, chopped, 3 tbsp finely chopped ginger, 1 tsp fine salt, 1/2 cup boiling hot chicken soup

Sep 01, 2008

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 it, I only made the rice and I'd say to saute the ginger/garlic/onion, add in the broth, cieve it to remove chunks of ginger/garlic/onion


17 Ratings

Jan 25, 2005

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 recommend increasing the herbs in the recipie here.

Feb 20, 2007

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 cilantro (1 cup instead of 1/2 cup as noted) and the taste was out of this world. This tastes exactly like the chicken rice you'd find from my home (Kuala Lumpur, Malaysia).

Mar 01, 2010

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

Aug 04, 2009

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 at the end to almost make a stew. The rice and chicken mixture was really good in tortillas that I rolled up and baked with mozzarella cheese on top. Overall, a very versatile meal that was a great base for other meals.

Feb 16, 2008

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 that it is slightly bland if you use only the recipe required amount of spices. I would recommend increasing the spice amount for chicken and if you are adventurous enough add few more spices of your own! Overall, it was great.

Jan 22, 2006

Very nice. Just like how you get it in Singapore. Thanks for the recipe!


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  • Calories
  • 970 kcal
  • 48%
  • Carbohydrates
  • 102.5 g
  • 33%
  • Cholesterol
  • 99 mg
  • 33%
  • Fat
  • 41.4 g
  • 64%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 44.5 g
  • 89%
  • Sodium
  • 1128 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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