Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

"This dish is originally form the semitropical Hainan Island in the south of China, but was introduced by migrants to Singapore, where it is now almost a national dish." From Ethnic Cuisine.

Ingredients Nutrition


  2. Wash the chicken and dry thoroughly. Stuff the body cavity with the ginger, garlic, scallion, and salt.
  3. Fill a large pan with water and bring to a boil. Put the chicken, breast side down, into the pan then return to water to a boil Reduce heat and simmer, covered, turning the chicken over once, for 30-40 minutes, or until tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
  4. Remove the chicken and rinse under running cold water for 2 minutes to prevent any additional cooking. Drain, then rub the oil into the skin. Set aside.
  6. To prepare the rice, heat the oil in a preheated wok or deep pan over high heat. Add the garlic and shallots and stir-fry until fragrant. Add the rice and vigorously stir-fry for 3 minutes. Add the stock and salt. Bring to a boil, then reduce the heat and simmer, covered, for 20 minutes. Turn off the heat and let the rice steam for an additional 5-10 minutes, or until the rice grains are tender.
  7. To serve, chop the chicken horizontally, through the bone and skin into chunky wedges. Serve with the rice and dipping sauce.
Most Helpful

For such a simple meal, this was so full of flavour! The dipping sauces are essential. Great combination of flavours. Yum! Thanks Julie! Made for ZWT 4.

AmandaInOz June 02, 2008