Hainanese Chicken Rice is one of Singapore's most famous dishes, a popular choice for weekday lunches in the food courts: simple, tasty, and healthy, as one Singaporean woman told me. Originating from Hainan Island in China, this dish has become a must-try Singaporean specialty. So much so that two street food stalls preparing this chicken rice have been awarded a Michelin star. In this gluten-free version, every element—the poached chicken, the fragrant rice, and the accompanying sauces—is carefully adapted to suit those with gluten intolerance, while preserving the dish's authenticity. A treat for the whole family to enjoy.

Hainanese Chicken and Rice: A classic of Singapore's food courts

Singapore

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Preparation time 20 mins Cooking time 1 hrs Total time 1 hr 20 mins

Difficulty: Beginner Servings: 4

Cooking method: Traditional

Ingredients

Servings

• For the chicken:

• 1 whole chicken (approximately 1.5 kg)

• 5 slices of fresh ginger

• 4 cloves of garlic, crushed

• 4 spring onions or scallions

• 2 tablespoons of sesame oil (gluten-free)

• For the rice:

• 300 g basmati rice

• 2 Tbsp of vegetable oil

• 3 cloves of garlic, chopped

• 1 piece of ginger (2 cm)

• 600 ml of chicken broth (taken from the cooking liquid)

• For the accompanying sauces:

• Gluten-free soy sauce (or tamari sauce)

• Ginger sauce:

• 2 tablespoons of grated ginger

• 2 chopped garlic cloves

• 3 tablespoons of hot oil

• 1 pinch of salt.

• Hot sauce:

• 3 red chili peppers

• 2 cloves of garlic

• 1 tsp of sugar

• 1 tbsp rice vinegar

• a little chicken broth blended together.

• For the garnish:

• Thinly sliced ​​cucumber

• Chopped chives

• Fresh coriander

Preparation

1. To prepare the chicken: In a large pot, bring enough water to a boil to cover the chicken. Add the ginger, garlic, and scallions to the water. Submerge the chicken in the pot, reduce the heat, and simmer gently for 30 to 40 minutes, until the chicken is cooked through. Remove the chicken and immediately plunge it into an ice bath to firm the skin.
2. Brush the chicken with sesame oil and set aside.
3. To prepare fragrant rice: Wash the rice in cold water until the water runs clear.

4. In a saucepan, heat the vegetable oil. Add the minced garlic and ginger, and sauté until fragrant. Add the rice and stir well to coat it with the flavors. Pour in the hot chicken broth (600 ml) and bring to a boil. Reduce the heat, cover, and simmer until the rice is tender. You can also use a ready-made mix, as I often do for my children who love chicken rice. I buy it at an Asian market. 

   
5. Prepare the sauces; mix the ingredients for each sauce in separate bowls.
6. Adjust the flavors to taste by adding salt or stock if necessary.

7. Carve and serve: Cut the chicken into pieces, following the joints for elegant portions. Serve the chicken on a platter, accompanied by fragrant rice, cucumber slices, and sauces. Garnish with scallions and cilantro.

Keywords: Singapore chicken rice, Hainanese chicken rice, Singapore recipe, gluten-free chicken recipe

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