Hainanese Chicken Rice Recipe – Easy Singapore Street Food Guide

Hainanese Chicken Rice (Singapore)

This Hainanese Chicken Rice recipe captures the heart of Singapore’s national dish—a perfect marriage of silky poached chicken, fragrant rice, and spicy chili-ginger sauce. Featured on Global Street Eats with Devan Rajkumar, this dish embodies the understated elegance and balance that define Southeast Asian street food.

While it appears simple, every element—from tender chicken and oil-slicked rice to the aromatic sauces—reflects deep culinary craft. When plated together, they create comfort food perfection unlike any other: unpretentious, nourishing, and unmistakably Singaporean.

The Inspiration

Singapore’s Hainanese Chicken Rice is a story of migration and mastery. Originating from Hainan, China, this dish was brought to Southeast Asia by Chinese immigrants and elevated in Singapore into a national treasure. Today, it’s a staple found everywhere—from bustling hawker centers to high-end restaurants—all served with the same humble precision.

Devan Rajkumar, while filming Global Street Eats, was captivated by the quiet art behind what locals affectionately call “chicken rice”. “Street food is never just about ingredients—it’s about patience, culture, and finishing simple things perfectly,” he says.

It’s this attention to detail that makes Hainanese Chicken Rice special: the slow poaching, the meticulously seasoned rice, and the side sauces designed to awaken every part of the palate. In this recipe, Devan re-creates that harmony in a format any cook can master.

Ingredients

For the Chicken:

• 1 small chicken cut in half (or 2 boneless, skin on chicken breasts and 2 chicken thigh and leg portions)
• 2 tbsp (29.6ml) salt
• ½ tsp (2.5ml) white pepper
• 10 cups (2400ml) water
• 2 tbsp (29.6ml) Shaoxing wine
• 2 tbsp (29.6ml) soy sauce
• 3 cloves garlic, crushed
• 10 slices ginger
• White parts of 2 scallions

For the Rice:

• 2 cups (480ml) jasmine rice, washed thoroughly
• 3 cups (720ml)poaching liquid from cooking the chicken
• 2 tsp (9.9ml) salt

For the Chili Ginger Sauce:

• 2 red Thai chilis
• 2 green Thai chilis
• 2-inch piece of ginger, peeled
• 3 cloves garlic
• 1 tbsp (14.8ml) sesame oil
• 1 tbsp (14.8ml) canola oil
• ½ tsp (2.5ml) salt
• ½ tsp (2.5ml) sugar
• Juice from 1 lime
• 1 tsp (4.9ml) rice vinegar
• 1 tbsp (14.8ml) soy sauce

For Serving:

• Soy sauce
• 1 small cucumber, thinly sliced
• 1/2 cup (120ml) cilantro, chopped
• Green parts of 2 scallions, thinly sliced

Methods

Cook the Chicken:

• In a large stockpot, bring the water, white pepper, Shaoxing wine, soy sauce, crushed garlic, sliced ginger, and scallion whites to a boil over high heat.
• Rub the chicken all over with salt. Carefully add the chicken to the boiling water and let the water come back up to a boil. Adjust the heat so the water is barely simmering and cover the pot.
• Cook the chicken for 10 minutes per pound, about 40 minutes total, or until a thermometer inserted into the thickest part of the meat reads 165 F (74 C). Very carefully lift the chicken out of the pot and transfer it to a cutting board to rest for at least 10 minutes. Chop the chicken breasts and thighs into large chunks with a cleaver, cutting through the bones. Leave the legs intact.

Cook the Rice:

• Add the rice and 3 cups of the liquid from cooking the chicken to a medium saucepan over high heat and bring to a rapid boil. Immediately cover the pot and turn the heat down to low. Cook the rice for 12 minutes, then take the pot off the heat and allow it to sit, covered, for 10 minutes. Fluff the rice with a fork.

Make the Chili Ginger Sauce:

• Add all the ingredients to the bowl of a food processor and process until a smooth sauce forms.

To Finish:

• Plate the chicken with a large mound of rice.
• Combine 1 cup of the poaching liquid with the scallion greens to make a side broth for dipping.
• Add soy sauce to a small bowl for dipping.
• Add the Chili Ginger Sauce to a small bowl for dipping.
• Serve the chicken and rice with dipping sauces on the side. Pour the soy sauce and Chili Ginger Sauce over the chicken and rice if desired, and dip chicken in the broth.

Serving Suggestions

Serve Hainanese Chicken Rice warm with a side of chili sauce and cucumber—never cold, never over-seasoned. For presentation worthy of a Singapore hawker stall, arrange poached chicken in neat slices, glossy from a drizzle of broth and soy.

Pair with a refreshing lime soda or iced lemongrass tea to balance the heat. It’s equally perfect as a weekday meal or centerpiece for a dinner gathering; the straightforward elegance makes it universally comforting.

If you’re preparing ahead, you can slow-poach the chicken in advance and refrigerate, using the broth to reheat before serving. The flavors deepen overnight, just like at the best street stalls in Singapore. To master this Singapore Hainanese Chicken Rice Recipe, consistency and patience are key.

Final Thoughts

This Hainanese Chicken Rice Recipe isn’t just a dish—it’s Singapore’s national pride in a bowl. As Devan Rajkumar demonstrates in Global Street Eats, its allure lies in the mastery of humble elements: gentle heat, fragrant rice, and the impeccable balance of spicy and savory sauces.

With a single bite, you’ll taste the calm, nourishing warmth that has defined this dish for generations—a timeless icon of Southeast Asian cuisine that continues to capture hearts (and appetites) around the world.

Try this Hainanese Chicken Rice Recipe at home and experience authentic Singaporean street food from Global Street Eats on Gusto TV.