Singapore Style Chicken Ginger Rice

    1 hour

    Everyone loves this popular Singapore dish which is easy to make and looks great when served. Its usually served with chilli sauce.

    38 people made this

    Serves: 5 

    • 1 (2kg) whole chicken
    • 3 cloves garlic
    • 5cm fresh ginger root, peeled
    • 2 spring onions
    • 1/2 teaspoon salt
    • 3 tablespoons vegetable oil
    • 1 tablespoon sesame oil
    • 2 eshalots (or small onions), finely diced
    • 5 cloves garlic, crushed
    • 3cm fresh ginger root, peeled and diced
    • 1/2 cup diced coriander
    • 3 cups long grain rice, rinsed and drained
    • 4 cups chicken stock
    • 1/2 teaspoon salt
    • 2 tablespoons sesame oil (for rubbing)
    • 2 coriander sprigs
    • 1 bunch sliced spring onion
    • 1 cucumber, thinly sliced
    • 2 fresh tomatoes, diced

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Bring a large pot of water to a boil. Crush 3 cloves of garlic and 5cm of ginger then place them into the cavity of the chicken. Tie the spring 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.
    2. Bring to a boil then cover and remove from heat. Let stand covered for 40 minutes turning the chicken over half way through.
    3. 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 coriander and rice then 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.
    4. 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 coriander, spring onion, cucumber and tomato. Serve with rice.

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    Reviews in English (16)


    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  -  09 Jan 2008  (Review from Allrecipes USA and Canada)


    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  -  01 Sep 2008  (Review from Allrecipes USA and Canada)


    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.  -  25 Jan 2005  (Review from Allrecipes USA and Canada)