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.

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

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

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  • 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 calories; protein 30.5g; carbohydrates 52.7g; fat 18.3g; cholesterol 102.5mg; sodium 661.8mg. Full Nutrition
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