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Steamed Chicken Rice

Steamed Chicken Rice
My home-cooked Chicken rice – complete with condiments (chilli sauce, ginger sauce) and herbal (dang gui) chicken soup.

This is my take on perhaps Singapore’s most popular food, the Hainanese chicken rice. I think Hainanese chicken rice is arguably our most famous national dish. My way of preparing chicken rice is “almost Hainanese”, because the method of preparing the chicken is not quite Hainanese way of dipping in hot water to gently cook the chicken, or the more Singaporean way of boiling the chicken. Instead, I steamed the chicken, which is how my mum prepares her chicken rice. This method is easy, and yet it still retains the juiciness of the chicken. Somehow, the taste is close.

Steamed Chicken Rice
Steamed Chicken Rice

Get the printable recipe for Steamed Chicken Rice on page 2.

Leave a Comment

66 Responses to “Steamed Chicken Rice”

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  1. Meng Fong — November 24, 2012 @ 10:55 pm

    Wiffy, thanks for the great recipe.

    I had a whole chicken and was too lazy to do anything else. This came out fantastic. I didn’t have any spring onions – so I put in regular large onions instead. Still came out good. The stock was sooo yummy. I also searched for all the little pieces of garlic, squished them out and ate those.

    This is by far, the easiest yummiest chicken rice recipe I’ve ever made. Don’t think I’ll ever go back to the boiled Chicken version. Definitely, going to add this into my Chinese New Year list of things to make.

    Have a great weekend!!


    • wiffy replied: — November 26th, 2012 @ 3:59 pm

      Great to hear that! Thanks for your note! :)


  2. Janice — April 29, 2013 @ 7:25 pm

    This is my first time cooking chicken rice for my family. And the result is two thumbs up from my mom and dad. The chicken rice itself is so yummy, I can take it on its own. My chicken is a bit dry though, perhaps I didn’t use whole chicken so it can’t seal in all the juice.


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