Classic traditional Hainanese chicken rice is known to be Singapore’s national dish and our go-to comfort food every time we visit the Hawker Centre.



Chicken: (This liquid will be your chicken stock)

  • 1/2 lemon grass (pound lightly)
  • 3 shallots (cut in big chunks, smash)
  • 5 garlic clove (smash)
  • 1 small ginger (cut in chunks)
  • 1 whole chicken
  • 1 tsp salt
  • 2 tbsp sesame oil

Soy sauce mixture

  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1/3 cup chicken stock


  • 2-3 shallots (cut into chunks and smash)
  • 5 garlic clove (smash)
  • 1 small ginger (slice big chunk)
  • 1 pandan leaf (tied)
  • Any amount of rice you would like to cook (minimum 2 cups)
  • Chicken stock




  1.  In a pot of boiling water and add the lemon grass, shallots, garlic and ginger in and bring to a boil.

  2. Cut the butt of the chicken away.

  3. Once the water has been boiling for 5-10mins, add in your chicken and make sure that the water covers the chicken fully.

  4. Poach the chicken for 30-45mins or until the internal temperature of the chicken reaches 74°C.

  5. Prepare a big bowl of ice water and season it with salt, once the chicken is done, submerge it in the bowl of ice water for 5-10mins.

  6. Next, remove the chicken from the water and place it on a tray or if you have a hanging rack that would be ideal to hang the chicken.

  7. Pour the sesame oil over and massage the whole chicken.

  8. Cut up your chicken into different parts, breast/thigh/wings etc

  9. Tip: for the chicken breast, gently smash it with the side of your knife like how you would smash a garlic and then proceed to cutting into thick slices/chunks to serve.

  10. SOY SAUCE MIXTURE – mix all the ingredients together and pour over your cut chicken just before serving.


  1. Add all the ingredients into your rice cooker with the uncooked rice.

  2. Fill up the rice cooker with chicken stock to the same level as how much you would do for water when you cook rice normally.

  3. Once the rice is cooked, remove all the ingredients and give your rice a nice mix. It’s ready to serve!

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