Hainanese Chicken Recipe (Singapore-Style White Chicken)

Few dishes define comfort food quite like chicken and rice, and Singapore’s iconic Hainanese chicken takes that to a whole new level. Prepared using a gentle poaching technique, the chicken stays incredibly moist and tender while absorbing the fragrant aromas of ginger and spring onions. The result is juicy, silky meat with a delicate flavor that lets the quality of the chicken shine. Follow this Hainanese chicken recipe to recreate the beloved hawker classic in your own kitchen.

80 min.
4 People
Easy
Budget

Ingredients

1 kg whole chicken (excess fat trimmed)
1/2 piece ginger (pounded)
3 stalks spring onions (chopped)
2 tablespoons rice wine
3 tablespoons light soy sauce
2 cloves garlic , chopped
1 tablespoon sesame oil
8 cups water
3 pieces Knorr Chicken Cubes

To serve:

Store-bought sweet soy sauce
Chili sauce
Ginger sauce

Cooking Method

Marinate the Chicken Time: 40 minutes In a blender, combine half of the rice wine and half of the light soy sauce with half of the ginger and half of the spring onions. Process into a puree and rub inside the cavity of the chicken. Let chill for about 30 minutes to allow the flavors to infuse. Tip: No blender? Pound everything using a mortar and pestle until well mashed and aromatic.
Prepare the Poaching Liquid Time: 10 minutes In a large pot, bring water to a boil. Add Knorr Chicken Cubes, remaining ginger and spring onions. Stir until fully dissolved.
Poach the Chicken (First Steep) Time: 30–45 minutes Turn off the heat, then gently lower the chicken into the hot broth. Cover and let it poach. Tip: The water should be hot but not boiling to keep the meat tender and silky.
Poach the Chicken (Second Steep) Time: 30 minutes Remove the chicken. Bring the stock back to a boil, then turn off the heat and return the chicken to the pot. Cover and let it steep again. Remove and allow to cool. Reserve the stock. Tip: This two-step steeping cooks the chicken evenly without toughening the skin.
Season and Slice Time: 5–7 minutes Mix garlic, sesame oil and the remaining light soy sauce in a bowl. Rub all over the chicken, then slice into serving pieces. Spoon a bit of the reserved stock over the chicken to keep it moist. Tip: Chop through the bone cleanly for that classic Hainanese presentation.
Serve Time: 2–3 minutes Serve Hainanese chicken with sweet soy sauce, chili sauce, and ginger sauce. Tip: Hainanese chicken is traditionally served at room temperature or slightly warm, not piping hot. This keeps the texture tender and the flavors more pronounced.

What Makes Hainanese Chicken Unique

While fried or roasted chicken may win you over with its savory seasoning and crunchy texture, Hainanese chicken achieves a silky, melt-in-your-mouth tenderness through slow, low heat. During the poaching process, the chicken gradually absorbs the warm aroma of fresh aromatics right down to the bone. This clean, pure chicken flavor provides the ultimate contrast to the bold, punchy condiments served on the side.

Complete Your Hainanese Chicken Meal

To fully enjoy Hainanese chicken, the dish is famously served alongside fragrant Hainanese chicken rice cooked in chicken fat and broth, making every bite incredibly savory. Then come the trio of sauces, which add dynamic layers of flavor – from the rich sweetness of dark soy sauce and the fresh zing of ginger sauce to the bright chili heat that cuts through the tender, juicy chicken.