Chicken Rice

Chicken rice is a popular food in Malaysia and Singapore. Rice cooked in chicken stock and served with poached chicken or steamed chicken. A good chicken rice, the chickens is smooth and juicy, rice is aromatic and with a bit of grease but not oily. Another key element of a good chicken rice is chili sauce.

Chicken Rice Recipe

  • Stuff ginger, garlic, scallion into the cavity of chicken.
  • Place the chicken in a large pot. Fill with water until 1 inch above chicken.
  • Add salt, bring to a boil. Reduce heat to very low simmer, cook for 30 minutes. In between, turn once.
  • While chicken is cooking, prepare the ice water.
  • After chicken is cooked, give the chicken an ice water bath, about 5 minutes. Remove from ice water and drain. Keep the chicken broth for later use.
  • Chop the chicken into serving size, transfer and arrange on a serving platter.
  • Mix soy sauce and sesame oil, keep it for later use when serving.
  • 1 whole chicken, approximately 1.5kg (Roughly trim the chicken fat)
  • 2 inches fresh ginger, divide into 2 pieces and roughly crush
  • 3 cloves garlic, roughly crush
  • 2 stalks scallion, tie into knots
  • 1 tablespoon sesame oil
  • 2 tablespoon light soy sauce
  • 2 teaspoons salt
  • water (enough to submerge the whole chicken in a large pot)
  • 1 big pot of ice water (enough to bath the whole chicken)
  • Melt butter in a saucepan which big enough to cook 2 cups of rice. Add shallots, garlic and ginger, fry for a few minutes until fragrant.
  • Add rice, stir and fry for another 2 - 3 minutes. (*If using rice cooker, transfer everything to rice cooker, add chicken broth, starts cooking.)
  • Pour in chicken broth, bring to a boil. Put on the lid, turn heat to low simmer. If the broth overflow, keep the lid tilt and leave a small gap for air to escape.
  • Cook until rice is tender or until liquid is absorbed and steam hole form on the surface. Approximately 15 - 20 minutes.
  • Remove from heat, keep the lid covered for another 10 minutes.
  • Serve hot.
(* Check out our archive for rice cooking.)
  • 2 cups long grain rice (rinse and wash for 2 – 3 times, drain)
  • 3 shallots, chopped
  • 6 cloves garlic, chopped
  • 4 slices fresh ginger
  • 3 cups chicken broth (previously reserved from cooking chicken)
  • 1 tablespoon butter
Chili Sauce
  • Process all ingredients in food processor until form into a smooth paste.
  • 4 red chilies, seed removed and chopped
  • 3 cloves garlic, chopped
  • 4 tablespoons lime juice
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • Few sprigs of coriander.
To serve chicken rice
  • Pour the soy sauce and sesame oil mixture over chicken, garnish the chicken with coriander.
  • Serve chicken with rice.
  • The chili sauce is dipping sauce for chicken, but you may add some into rice. It does enhance the flavors if you like spicy food.