Zero Skills Required! Singapore Roasted Chicken Rice 新加坡烧鸡饭 Singapore Chinese Chicken Rice Recipe

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

1. 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

2. 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

3. 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

4. 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

5. Preheat Oven

   Preheat the oven to 180°C (350°F).

   Time: PT10M

   Temperature: 180°C

6. 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

7. 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

8. 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

9. Rest the Chicken

   Remove the chicken from the oven and let it rest, loosely covered with foil, for 15 minutes before carving.

   Time: PT15M

10. Prepare Aromatics for Rice

    Tie the pandan leaf, smash the ginger pieces, and wash the whole bag of garlic. Set aside.

    Time: PT5M

11. 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

12. 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

13. Cook Rice

    Close the lid and select the ‘Rice’ function on the multi‑cooker. Cook until the cycle completes (about 20 minutes).

    Time: PT20M

14. 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

15. 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

16. 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