Zero Skills Required! Singapore Roasted Chicken Rice 新加坡烧鸡饭 Singapore Chinese Chicken Rice Recipe
Zero Skills Required! Singapore Roasted Chicken Rice 新加坡烧鸡饭 Singapore Chinese Chicken Rice Recipe is a medium Singaporean recipe that serves 4. 530 calories per serving. Recipe by Spice N' Pans on YouTube.
Prep: 3 hrs 8 min | Cook: 57 min | Total: 4 hrs 20 min
Cost: $10.14 total, $2.53 per serving
Ingredients
- 1 kilogram Whole Chicken (thawed, preferably free‑range)
- 1 tablespoon Salt (kosher or table salt)
- 1.5 teaspoons Five‑Spice Powder (Chinese five‑spice powder)
- 1 stalk Spring Onion (tied and pressed to release juices)
- 3.5 tablespoons Light Soy Sauce (for marinating chicken and sauce)
- 1 tablespoon Sesame Oil (toasted sesame oil for sauce)
- 0.5 teaspoon Sugar (white granulated)
- 280 grams Jasmine Rice (washed and rinsed)
- 1 piece Chicken Stock Cube (low‑sodium preferred)
- 10 grams Butter (unsalted, cut into cubes)
- 1 tablespoon Vegetable Oil (for sautéing aromatics)
- 10 grams Young Ginger (peeled and smashed (about 4 small pieces))
- 1 bag Garlic (whole cloves, skin on, washed)
- 1 leaf Pandan Leaf (tied in a knot)
- 300 milliliters Water (for rice) (room temperature)
- 40 milliliters Hot Water (for sauce) (just off the boil)
- 0.5 teaspoon Salt (finishing) (adjust to taste after rice cooks)
Instructions
Season the Cavity
Mix 1 tbsp salt with 1.5 tsp five‑spice powder and rub the mixture inside the chicken cavity using your hands.
Time: PT5M
Add Spring Onion and Soy Sauce
Tie a stalk of spring onion, press it to release juices, place it inside the cavity, then drizzle 1.5 tbsp light soy sauce over the chicken and rub it all over the skin.
Time: PT3M
Marinate the Chicken
Cover the chicken loosely and refrigerate uncovered for at least 2 hours (overnight preferred) to let the flavors penetrate and the skin dry slightly.
Time: PT2H
Bring to Room Temperature
Remove the chicken from the fridge and let it sit at room temperature for 30–45 minutes before roasting.
Time: PT45M
Preheat Oven
Preheat the oven to 180°C (350°F).
Time: PT10M
Temperature: 180°C
Initial Roast
Place the chicken in the roasting pan and roast at 180°C for 20 minutes using top and bottom heat.
Time: PT20M
Temperature: 180°C
Browning Phase 1
Increase oven temperature to 200°C and roast for 7 minutes to develop color on the first side.
Time: PT7M
Temperature: 200°C
Browning Phase 2
Flip the chicken and roast the other side for 10 minutes at 200°C. For an even darker skin, you may raise the temperature to 220°C for the last few minutes.
Time: PT10M
Temperature: 200°C
Rest the Chicken
Remove the chicken from the oven and let it rest, loosely covered with foil, for 15 minutes before carving.
Time: PT15M
Prepare Aromatics for Rice
Tie the pandan leaf, smash the ginger pieces, and wash the whole bag of garlic. Set aside.
Time: PT5M
Sauté Aromatics
In the multi‑cooker on open‑lid mode, heat 1 tbsp oil and 10 g butter, then add the ginger, garlic, and pandan leaf. Sauté for 3 minutes until fragrant.
Time: PT3M
Add Rice and Stock
Stir in 280 g washed jasmine rice, crumble in 1 chicken stock cube, and pour in 300 ml water. Mix gently to combine.
Time: PT2M
Cook Rice
Close the lid and select the ‘Rice’ function on the multi‑cooker. Cook until the cycle completes (about 20 minutes).
Time: PT20M
Make the Sauce
In a small bowl, combine 40 ml hot water, 2 tbsp light soy sauce, 0.5 tsp sugar, and 1 tbsp sesame oil. Stir until sugar dissolves.
Time: PT2M
Finish the Rice
When the rice is done, remove the garlic, ginger, and pandan leaf. Taste and add 0.5 tsp salt if needed, then fluff gently.
Time: PT2M
Carve and Serve
Carve the rested chicken, arrange on a platter with the fragrant rice, and drizzle the soy‑sesame sauce over both. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 530
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 1 g
Dietary info: Contains meat, Not vegan, Contains dairy, Gluten‑Free if using tamari soy sauce
Allergens: Soy, Sesame, Dairy, Gluten
Ingredient Substitutions
- Instead of Five‑Spice Powder: ground cinnamon and star anise blend
- Instead of Light Soy Sauce: tamari (gluten‑free)
- Instead of Sugar: honey
- Instead of Jasmine Rice: basmati rice
- Instead of Chicken Stock Cube: homemade chicken broth
- Instead of Butter: margarine
- Instead of Vegetable Oil: canola oil
- Instead of Young Ginger: fresh ginger
Equipment Needed
- Oven
- Roasting Pan
- Mixing Bowl
- Small Bowl
- Measuring Spoons
- Measuring Cup
- Knife
- Cutting Board
- Multi‑Cooker
- Tongs
- Wooden Spoon
Critical Steps — Do Not Skip
- Season the cavity with salt and five‑spice
- Marinate uncovered for at least 2 hours
- Bring chicken to room temperature before roasting
- Initial roast at 180°C for 20 minutes
- Browning phases at 200°C (and optional 220°C)
- Rest the chicken for 15 minutes
- Sauté aromatics before adding rice
- Remove aromatics and season rice at the end
Chef Tips from the Video
- Tie the pandan leaf to keep it easy to remove
- Use a meat thermometer for precise doneness
- Let the chicken rest covered loosely with foil to retain moisture
- For extra aroma, add a splash of chicken broth to the rice water
Troubleshooting
Chicken skin isn’t crispy
Pat the skin dry before roasting and increase the final browning temperature to 220°C for the last 3‑5 minutes.
Rice is soggy or mushy
Use the correct rice‑to‑water ratio (1:1) and ensure the multi‑cooker is set to the ‘Rice’ function, not ‘Steam’.
Chicken is undercooked in the center
Check internal temperature with a meat thermometer; if below 75°C, return to the oven at 180°C for additional 5‑10 minutes.
Sauce is too salty
Dilute with a little more hot water and add a pinch of sugar to balance the flavor.
Storage
Refrigerator: Store leftover chicken and rice in airtight containers for up to 3 days.
Freezer: Freeze cooked chicken pieces (separated from rice) for up to 2 months.
Room temperature: Do not keep at room temperature longer than 2 hours.
Make-Ahead Tips
- Marinate the chicken the night before for deeper flavor
- Prepare the soy‑sesame sauce up to 24 hours ahead and refrigerate
- Cook the rice a day ahead; reheat with a splash of water
Frequently Asked Questions
What is the cultural significance and history of Singapore‑Style Roasted Chicken Rice in Singaporean cuisine?
Chicken rice is considered Singapore’s national dish, originating from Hainanese immigrants who adapted poached chicken with seasoned rice into a roasted version for richer flavor. It embodies the multicultural blend of Chinese, Malay, and Indian influences that define Singaporean food culture.
What are the traditional regional variations of Singapore‑Style Roasted Chicken Rice within Singaporean cuisine?
In Singapore, some cooks use soy‑marinated roasted chicken, while others prefer a charcoal‑grilled version. Accompaniments can vary from chili sauce to ginger‑scallion sauce, and the rice may be cooked with pandan or coconut milk for extra fragrance.
How is Singapore‑Style Roasted Chicken Rice traditionally served in Singapore?
The chicken is typically sliced and arranged on a plate beside a mound of fragrant rice, with a small bowl of clear chicken broth, chili sauce, and a drizzle of soy‑sesame sauce. It is often garnished with cucumber slices and fresh cilantro.
During which occasions or celebrations is Singapore‑Style Roasted Chicken Rice traditionally enjoyed in Singapore?
It is a staple for everyday family meals, lunchboxes, and also served at festive gatherings such as Chinese New Year and birthday celebrations, where comfort food is prized.
How does Singapore‑Style Roasted Chicken Rice fit into the broader Singaporean cuisine tradition?
It showcases the Singaporean love for simple, aromatic dishes that balance protein, rice, and bold sauces—reflecting the island’s emphasis on flavorful, quick‑cook meals that suit a bustling lifestyle.
What are the authentic traditional ingredients for Singapore‑Style Roasted Chicken Rice versus acceptable substitutes?
Authentic ingredients include whole free‑range chicken, Chinese five‑spice powder, light soy sauce, pandan leaf, and jasmine rice. Substitutes can be chicken stock cubes for broth, tamari for soy sauce (gluten‑free), and basmati rice if jasmine is unavailable.
What other Singaporean dishes pair well with Singapore‑Style Roasted Chicken Rice?
It pairs beautifully with classic sides like chili sambal, sliced cucumber, and a clear chicken broth. For a fuller meal, serve alongside stir‑fried vegetables, laksa, or a simple egg roll.
What makes Singapore‑Style Roasted Chicken Rice special or unique in Singaporean cuisine?
The dish combines the succulent, aromatic meat of a roasted chicken with the fragrant, buttery rice cooked in chicken stock, garlic, ginger, and pandan—creating a harmonious one‑plate meal that is both comforting and sophisticated.
How has Singapore‑Style Roasted Chicken Rice evolved over time in Singapore?
Originally a poached Hainanese chicken rice, the roasted version emerged as street‑food vendors sought richer flavor and a crispier skin. Modern cooks now experiment with marinades, higher oven temperatures, and fusion sauces while retaining the classic rice base.
What are the most common mistakes to avoid when making Singapore‑Style Roasted Chicken Rice at home?
Common errors include over‑seasoning the skin with five‑spice (it can burn), not drying the chicken skin before roasting, using too much water for the rice, and skipping the resting period for the chicken, which leads to dry meat.
Why does this Singapore‑Style Roasted Chicken Rice recipe use a two‑stage oven temperature instead of a single high heat?
The initial 180°C roast cooks the meat gently, preventing the skin from burning, while the later 200°C (or 220°C) stage creates a golden, crispy skin. This method balances moisture retention with crispness.
What does the YouTube channel Spice N' Pans specialize in?
Spice N' Pans focuses on Asian-inspired home cooking, offering step‑by‑step video tutorials that blend traditional flavors with modern kitchen techniques, often highlighting quick, flavorful meals for everyday cooks.
How does the YouTube channel Spice N' Pans' approach to Singaporean cooking differ from other Asian cooking channels?
Spice N' Pans emphasizes practical home‑kitchen equipment like multi‑cookers and standard ovens, avoids hard‑to‑find specialty tools, and provides clear timing cues, making authentic Singaporean dishes accessible to a broader audience.
Last updated: August 21, 2026
