Home-Style Chicken Rice
A cherished family recipe for tender poached chicken and fragrant rice, adapted for the home kitchen without sacrificing authentic flavour.
Ingredients
- 1 whole chicken (approx 1.2kg), fresh
- 4 cups water (for poaching)
- 2 cups jasmine rice, washed and drained
- 4 slices ginger
- 4 cloves garlic, smashed
- 2 pandan leaves, knotted
- 1 tsp sesame oil
- 1 tsp salt
- Cucumber slices and coriander for garnish
Instructions
Prepare the Chicken
Rub the chicken with coarse salt to exfoliate only the skin. Rinse thoroughly inside out. Stuff the cavity with 2 slices of ginger and 2 cloves of garlic.
Poach
Bring a large pot of water to a boil. Submerge the chicken fully. Lower heat to a gentle simmer. Cook for 45 minutes or until juices run clear. Remove chicken and immediately plunge into an ice bath to stop cooking and tighten the skin.
Cook the Rice
In a wok or pot, sauté the remaining ginger and garlic with sesame oil and chicken fat (if available) until fragrant. Add the washed rice and stir to coat. Transfer to a rice cooker, add chicken poaching broth (instead of water) and the pandan leaves. Cook as per normal rice cooker setting.
Serve
Chop the cooled chicken into bite-sized pieces. Drizzle with a mixture of soy sauce and sesame oil. Serve with the fragrant rice, sliced cucumbers, and your favourite chilli sauce.
Chef's Note
"The secret to silky skin is the ice bath. Don't skip it! Also, the 'oil' in the rice should ideally come from rendered chicken fat for that authentic hawker stall taste."