Hainanese Chicken Rice is one of the most famous dishes in Singapore, very often favored by Singaporeans for weekday lunches in “food courts”: simple, tasty and healthy, a Singaporean told me. Originally from the island of Hainan in China, this dish has become an essential Singaporean specialty. So much so that a Michelin star was awarded to two street food stands, preparing this “chicken rice”. In this gluten-free version, each element – ​​the poached chicken, fragrant rice and accompanying sauces – is carefully adapted to suit those with gluten intolerances, while preserving the authenticity of this dish. A treat to enjoy for the whole family.

Hainanese Chicken and Rice: A classic from 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

Author: Gluten Escape Cooking method: Traditional

Ingredients

Servings

• For the chicken:

• 1 whole chicken (about 1.5 kg)

• 5 slices of fresh ginger

• 4 cloves of garlic, crushed

• 4 spring onions or spring onions

• 2 tbsp 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 chicken stock (taken from cooking)

• For the accompanying sauces:

• Gluten-free soy sauce (or tamari sauce)

• Ginger sauce:

• 2 Tbsp grated ginger

• 2 chopped garlic cloves

• 3 Tbsp hot oil

• 1 pinch of salt.

• Chili sauce:

• 3 red peppers

• 2 cloves of garlic

• 1 tsp of sugar

• 1 tbsp rice vinegar

• a little chicken broth mixed together.

• For the garnish:

• Thinly sliced ​​cucumber

• Chopped spring onion

• Fresh coriander

Preparation

1. Prepare the chicken: In a large pot, bring enough water to a boil to submerge the chicken. Add the ginger, garlic and spring onions to the water. Place the chicken in the pot, reduce the heat, and simmer gently for 30 to 40 minutes, until the chicken is cooked. Remove the chicken and immediately immerse it in a bath of ice water to firm the skin.
2. Brush the chicken with the sesame oil and set aside.
3. Prepare the fragrant rice: Wash the rice in cold water until the water runs clear.

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

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

7. Cut and serve: Cut the chicken into pieces, following the joints for elegant portions. Serve the chicken on a plate, accompanied by fragrant rice, cucumber slices, and sauces. Sprinkle with spring onions and coriander.

Tags: Chicken rice Singapore, hainanese chicken rice, Singapore recipe, gluten-free chicken recipe

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