21 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.

  • 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.

  • 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.

Nutrition Facts

970 calories; 41.4 g total fat; 99 mg cholesterol; 1128 mg sodium. 102.5 g carbohydrates; 44.5 g protein; Full Nutrition


Reviews (17)

Read All Reviews

Most helpful positive review

Rating: 5 stars
01/10/2008
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 Read More
(71)

Most helpful critical review

Rating: 4 stars
09/01/2008
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 Read More
(36)
21 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/10/2008
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 Read More
(71)
Rating: 4 stars
09/01/2008
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 Read More
(36)
Rating: 4 stars
01/25/2005
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. Read More
(29)
Advertisement
Rating: 5 stars
08/04/2009
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. Read More
(11)
Rating: 5 stars
02/20/2007
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). Read More
(9)
Rating: 4 stars
03/01/2010
would you have to use whole chicken? i think that chicken breasts would work just as well... Read More
(9)
Advertisement
Rating: 4 stars
02/16/2008
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. Read More
(8)
Rating: 5 stars
06/14/2012
Very good I used a Costco chicken and cut up slices and placed on top of rice and then put tomatores mixture on top. I used the advise of another review an put an orange segments in with rice and really liked the added flavor! I will be making this again! Read More
(7)
Rating: 5 stars
05/11/2010
This is fantastic I had to make parts of it in advance so I crisped up the chicken in a mix of canola and sesame oil...and I only used 2 breasts and 2 thighs or it would have been too much chicken for me...I will definately recommend this recipe and I'll make it again! Thanks for a great recipe!! Read More
(7)