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This is a popular dish in Singapore, usually found in hawker centers. The chicken stock makes the rice very fragrant and delicious. Serve with chile sauce and dark soy sauce.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Rub about 1 teaspoon salt all over chicken.

  • Fill a large pot with water; add garlic, 15 ginger slices, spring onions, and 1 tablespoon sesame oil. Bring liquid to a boil. Carefully lower chicken into pot. Return liquid to a boil, reduce heat, and simmer over low heat until chicken is fully cooked, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from pot and transfer to a bowl of ice water, reserving chicken broth.

  • Combine 3 cups chicken broth, rice, 2 tablespoons sesame oil, pandan leaves, and 1 teaspoon salt in a rice cooker; cook according to manufacturer's instructions until rice is tender.

  • Serve rice alongside chicken.

Nutrition Facts

509.2 calories; 30.5 g protein; 52.7 g carbohydrates; 102.5 mg cholesterol; 661.8 mg sodium. Full Nutrition