Chicken Rice (breast Meat)
Hawker • Singapore
About Chicken Rice (Breast Meat)
Lean chicken breast with rice — healthier option
How to Make Chicken Rice (Breast Meat) (Traditional & Healthy Version)
Chicken Rice is a beloved staple in Singaporean hawker culture, renowned for its comforting flavors and nourishing qualities. This iconic dish, often found in bustling kopitiams and food centres, features tender poached chicken breast served with aromatic rice and accompanied by a zesty chilli sauce and ginger dip. Its roots trace back to early Hainanese immigrants, but over the years, Singaporeans have put their own stamp on it, creating a version that’s lighter yet deeply flavorful. What makes Singaporean Chicken Rice so special is the skillful layering of simple, fresh ingredients to create a dish that’s satisfying without being heavy. The delicate poached chicken breast retains its juiciness, while the rice, cooked in fragrant chicken broth with ginger and pandan, absorbs all the wonderful flavors. Served with cooling cucumber slices and homemade sauces, it’s a perfect blend of taste and nutrition. Singapore Chicken Rice is not only a national treasure but also a testament to the fusion influences and multicultural vibrancy of Singapore’s food scene.
Ingredients(for 1 portion with chicken breast, rice, cucumber, and sauces)
- 2 pieces (approx. 300g) Chicken breast (skinless) (Use kampong chicken for best results)
- 1 cup Jasmine rice (Short-grain rice can be used)
- 2 leaves Pandan leaves (Daun pandan)
- 3 slices + 1 tbsp minced Fresh ginger (For broth and rice)
- 2 cloves, minced Garlic (For rice)
- half, sliced Cucumber (Japanese cucumber preferred)
- 2 stalks Spring onion (For garnish and broth)
- 3 cups Low-sodium chicken stock (For poaching and rice)
- 1 tsp Sesame oil (For brushing chicken) - optional
- to taste Salt (For seasoning)
- to taste White pepper (Optional for extra flavor) - optional
- 1, chopped Red chilli (For chilli sauce) - optional
- 1 tbsp Lime juice (For chilli sauce) - optional
Instructions
- 1
Rinse jasmine rice under cold water until water runs clear. Set aside.
3 minutes
Rinsing removes excess starch for fluffier rice.
- 2
In a pot, bring chicken stock to a gentle simmer with 3 slices of ginger and 1 stalk of spring onion. Add chicken breasts and poach for 10-12 minutes until just cooked.
12 minutes
Do not let the broth boil vigorously to keep chicken tender.
- 3
Remove chicken breasts, brush lightly with sesame oil, and let rest. Reserve poaching broth for rice.
2 minutes
Resting keeps the chicken juicy.
- 4
In a separate pot, sauté minced garlic and 1 tbsp minced ginger until fragrant. Add rinsed rice and stir for 1 minute. Pour in 1.5 cups of reserved chicken broth and pandan leaves. Cook rice as usual.
15 minutes
For healthier rice, use less oil or a nonstick pot.
Why This Dish is Healthy
Choosing chicken breast and steaming or poaching instead of frying significantly reduces fat content. Jasmine rice cooked in chicken broth offers comforting flavors without excess calories. The inclusion of fresh vegetables and homemade sauces limits processed ingredients and added sugars, making this a clean, wholesome meal. It’s ideal for health-conscious eaters, weight management, and those wanting a satisfying yet light lunch.
Chicken Rice (Breast Meat) is a protein-rich dish that uses lean chicken breast, making it lower in fat and calories compared to traditional versions with skin-on or fattier cuts. The use of pandan, ginger, and garlic adds antioxidants and anti-inflammatory properties, while cucumber provides vitamins and hydration. Using less oil and minimal seasoning keeps sodium in check. This meal offers a balanced mix of carbohydrates and protein, making it suitable for those tracking macros or seeking a nutritious lunch.
Pro Tips
- 💡Tip 1: Use freshly poached chicken broth for the most aromatic rice.
- 💡Tip 2: Rest the chicken after poaching to ensure juiciness.
- 💡Tip 3: Add a few drops of sesame oil to the rice for extra fragrance, if not watching calories.
Storage & Serving
Store leftover chicken and rice separately in airtight containers in the fridge for up to 2 days. Reheat gently to prevent chicken from drying out. Sauces can be stored up to 1 week.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 540.0 kcal |
| Protein | 35.0 g |
| Carbohydrates | 68.0 g |
| Total Fat | 14.0 g |
| Fiber | 1.0 g |
