Singaporean-Style Hainanese Chicken Rice with Ginger-Soy Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Poached chicken served with fragrant rice cooked in chicken broth, accompanied by a bright ginger-soy dipping sauce that elevates every bite. This Korean recipe, ready in about 80 minutes, pairs whole chicken (about 3 lbs), jasmine rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 whole chicken (about 3 lbs)
• 2 cups jasmine rice
• 4 cups chicken broth
• 3-inch piece, peeled and sliced ginger
• 4, smashed garlic cloves
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• 1 medium, sliced cucumber
• 3 stalks, chopped scallions
• to taste salt
• 1 tsp white pepper
• 2 tbsp vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 3-inch sliced peeled ginger and 4 smashed garlic cloves, then submerge 1 whole chicken (about 3 lbs) breast-side down. Reduce heat to low and poach gently for 40 minutes until fully cooked.
2. Step 2: Remove the chicken from the broth and place in an ice bath for 10 minutes to firm the skin. Reserve the broth.
3. Step 3: Rinse 2 cups jasmine rice under cold water until clear, then drain.
4. Step 4: Heat 2 tbsp vegetable oil in a pot over medium heat. Add 1/2 cup minced ginger and 2 minced garlic cloves, sauté for 1 minute until fragrant.
5. Step 5: Add the rinsed rice to the pot and stir to coat in oil and aromatics. Pour in 4 cups reserved chicken broth and a pinch of salt. Bring to a boil, then cover and simmer on low for 15 minutes until rice is fluffy.
6. Step 6: Whisk together 3 tbsp soy sauce and 2 tbsp sesame oil in a small bowl for the dipping sauce.
7. Step 7: Carve the chicken into bite-sized pieces, and serve over the fragrant rice with sliced 1 medium cucumber and chopped 3 scallions. Drizzle chicken with the ginger-soy sauce and sprinkle with 1 tsp white pepper to taste.