Chicken Rice is a classic Singaporean hawker stall dish, but most recipes take a long time to make. Here is a faster method for this delicious favorite.
Nutrition Facts
Amount per serving % Daily Value * Total Fat 11.5 g 15 %Total Carbohydrate 31.8 g 12 %Protein 16 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) 6 Chicken drumsticks You can use 3-4 chicken breasts instead
1 tsp Salt
1 Medium onion Finely chopped
2 cm ginger Sliced
5 Cloves of garlic
2 tbsp Olive oil
500 g White rice grains Rinsed and drained
1000 ml Chicken stock Skimmed
2 tbsp Coconut cream It’s ok if you don’t have this, but it helps add flavor
2 tsp Sesame oil
4 Pandan leaves Washed and tied in a knot
1 Cucumber Sliced
Chilli Sauce
150 g chillies
30 g Birds eye chilli Optional
2 Garlic cloves
3 cm ginger
1 tsp Salt
100 ml Rice vinegar
100 ml Calamansi or lime juice
2 tsp Sugar
1 tsp sesame oil
1 Rub chicken with 1 tsp of salt and set aside to marinate for 30 minutes. Then rinse and drain.
2 Heat olive oil and add onion, ginger, and garlic. Cool for a few minutes until aromatic.
3 Add rice grains and stir fry for one minute. Transfer rice to a rice cooker.
4 Add chicken stock, coconut cream, sesame oil, salt, and pandan leaves to rice cooker.
5 Add chicken skin side down and submerge in the liquid.
6 Turn on rice cooker. Once rice is cooked, leave the cooker in “keep warm” mode for 10 minutes if you can do so.
7 For chilli sauce, blend all ingredients until almost smooth. You can also use store-bought chilli sauce.
8 Serve chicken rice with cucumber and chilli sauce.
Ingredients 6 Chicken drumsticks You can use 3-4 chicken breasts instead
1 tsp Salt
1 Medium onion Finely chopped
2 cm ginger Sliced
5 Cloves of garlic
2 tbsp Olive oil
500 g White rice grains Rinsed and drained
1000 ml Chicken stock Skimmed
2 tbsp Coconut cream It’s ok if you don’t have this, but it helps add flavor
2 tsp Sesame oil
4 Pandan leaves Washed and tied in a knot
1 Cucumber Sliced
Chilli Sauce
150 g chillies
30 g Birds eye chilli Optional
2 Garlic cloves
3 cm ginger
1 tsp Salt
100 ml Rice vinegar
100 ml Calamansi or lime juice
2 tsp Sugar
1 tsp sesame oil
Directions 1 Rub chicken with 1 tsp of salt and set aside to marinate for 30 minutes. Then rinse and drain.
2 Heat olive oil and add onion, ginger, and garlic. Cool for a few minutes until aromatic.
3 Add rice grains and stir fry for one minute. Transfer rice to a rice cooker.
4 Add chicken stock, coconut cream, sesame oil, salt, and pandan leaves to rice cooker.
5 Add chicken skin side down and submerge in the liquid.
6 Turn on rice cooker. Once rice is cooked, leave the cooker in “keep warm” mode for 10 minutes if you can do so.
7 For chilli sauce, blend all ingredients until almost smooth. You can also use store-bought chilli sauce.
8 Serve chicken rice with cucumber and chilli sauce.
One-Pot Hainanese Chicken Rice
