This is one of my favourite Singaporean hawker dishes. I roast my Hainanese Chicken to make it Roasted Chicken Rice and the taste is 98% authentic 😁

I love pairing my chicken rice with pineapple, cucumber and carrot salad (a nonya style achar). It’s slightly spicy, slightly sour and a little sweet. It’s also a perfect accompaniment for Briyanis ☺️

I have posted the pineapple, cucumber and carrot salad and chicken rice chilli sauce separately 🙌🏼

Ingredients you need to cook the chicken and rice are as follows:-

🍃 For Chicken 🍃

Ingredients under Step 1 to 3 (cooking chicken):

About 1.2 kg whole chicken
3.5 litre or about 3/4 full pot of water
3 large slices of ginger
4-5 large cloves of garlic (halved)
2 heaped tsp salt for stock
2 heaped tsp salt for brining/rubbing salt on chicken

Ingredients under Step 4 (seasoning chicken):

4 spoons sesame oil
2 spoons dark soy sauce
2 spoons kikkoman soy sauce/ light soy sauce
Few stalks of spring onion
Fee stalks of coriander

Step 5:

You can skip this step and serve your chicken once you season the chicken. If you don’t have a oven, fry your chicken (whole) in oil. The chicken is actually cooked already so use a ladle to spoon hot oil over your chicken continuously to get it roasted. This way you don’t have to waste a lot of oil 😁

Ingredients under Step 6 (cooking rice):

4 rice cups thai jasmine rice
Water to cook rice. For a more authentic taste, use the stock leftover from cooking your chicken to cook the rice.
(you can cook the semi cooked/fried rice in the rice cooker as per normal) or if you are going to cook over the stove using a heavy base pot like me, add water to about 1 cm above the rice)
4 slices of ginger
4-5 large cloves of garlic (halved)
1 heaped tsp salt
4 pandan leaves individually tied into knots (I just couldn’t find it the day I was doing this recipe but it still tasted fantastic without it)