Roasted Chicken Rice
Hawker • Singapore
About Roasted Chicken Rice
Roasted Chicken Rice is a staple at Singapore’s hawker centres, where the familiar aroma of fragrant rice and succulent roasted chicken draws locals daily. Unlike its steamed counterpart, the roasted version boasts golden, crispy skin and a richer flavour, thanks to the marinade and roasting process. A typical serving goes well beyond 100g—most plates average around 300-400g, so you’re easily taking in multiples of the listed nutrition: expect roughly 470-630 kcal, plus a solid serving of protein. Pairing with chilli sauce, dark soy, and cucumber adds that essential balance and brightness. The rice is cooked in chicken stock and fat, giving it that signature umami taste and irresistibly silky texture. What stands out is the harmony between lightly smoky, tender chicken and the aromatic rice, finished with savoury, tangy sauces. For those conscious about their intake, note that while 100g offers moderate fat and carbs (6g and 18g respectively), a full plate naturally means much more. Expect a filling meal, great for lunch, but portion-wise be mindful: sharing or supplementing with vegetables can help lighten the load, especially if you’re watching calories or cholesterol. Overall, Roasted Chicken Rice delivers on flavour and satisfaction—hearty without being overly greasy, and a classic choice for fast, affordable lunch. To enjoy it like a true local, don’t shy from the extra condiments and always chase it with soup from the stall. Just remember, the actual portion served is more than the 100g nutrition figure, so pace your meal if you’re health-conscious.
How to Make Roasted Chicken Rice (Traditional & Healthy Version)
Roasted Chicken Rice is an iconic Singaporean dish that stands proudly in our vibrant hawker centres and bustling kopitiams. Known for its fragrant rice, succulent roasted chicken, and tangy chilli sauce, this meal is a staple for locals and a must-try for visitors. Originating from Singapore’s diverse food culture, Roasted Chicken Rice has evolved through influences from Chinese communities and local fusion adaptations, making it a globally loved dish with a uniquely Singaporean soul. The appeal of Roasted Chicken Rice lies in its aromatic rice, steeped in chicken stock and pandan leaves, paired with juicy, perfectly roasted chicken. The dish is typically served with sliced cucumbers, a robust garlic-chilli sauce, and a drizzle of light soy sauce. It’s a nutritious, balanced meal that’s both satisfying and comforting—a true representation of Singapore’s multicultural food landscape. Enjoyed during lunch or any time of day, Roasted Chicken Rice is a testament to Singapore’s hawker culture, where quality and taste meet affordability and convenience.
Ingredients(for 1 plate with 1 chicken portion, rice, and condiments)
- 2 Chicken leg quarters (with skin on, preferably kampung chicken)
- 1 cup Jasmine rice (fragrant local rice)
- 2 Pandan leaves (tie into a knot) - optional
- 2 inches Ginger (crushed)
- 4 cloves Garlic (minced)
- 1/2 Cucumber (sliced)
- 2 tbsp Light soy sauce (for drizzling)
- 1 tbsp Sesame oil (for brushing)
- 2 cups Chicken stock (low sodium) (homemade or store-bought)
- 2 tbsp Chilli sauce (homemade or local brand)
- 2 stalks Spring onions (finely chopped) - optional
Instructions
- 1
Preheat oven to 200°C. Pat chicken dry, rub lightly with salt, and brush with sesame oil. Place on a baking tray lined with foil.
5 minutes
Drying the chicken skin ensures crispiness after roasting.
- 2
Roast chicken in oven for 20 minutes or until skin is golden and meat is cooked through. Baste with more sesame oil halfway.
20 minutes
Let the chicken rest for 5 minutes before cutting to retain juiciness.
- 3
While chicken roasts, rinse rice until water runs clear. In a pot, sauté minced garlic and half the ginger until fragrant. Add rinsed rice, stir, then pour in chicken stock. Add pandan leaves.
8 minutes
Sautéing rice with aromatics boosts flavour, just like in your favourite kopitiam.
- 4
Bring rice to a boil, then reduce heat to low, cover, and cook for 12 minutes. Let rest for 5 minutes before fluffing.
15 minutes
Keep the lid closed during cooking for fluffy, fragrant rice.
Why This Dish is Healthy
This healthy Roasted Chicken Rice recipe uses roasting instead of deep-frying, reducing unhealthy fats while maintaining authentic flavour. Using low-sodium chicken stock and minimal oil helps manage sodium and calorie intake. The dish also provides a good balance of macronutrients, making it ideal for those tracking their calories and aiming for a nutritious, satisfying lunch.
Roasted Chicken Rice is a balanced meal providing lean protein from chicken, complex carbohydrates from jasmine rice, and essential vitamins from cucumber and aromatics. Using skin-on chicken and moderate sesame oil keeps the dish moist yet lower in saturated fats compared to deep-fried versions. The addition of ginger, garlic, and pandan leaves boosts antioxidants and aids digestion. With minimal oil and a lighter chilli sauce, this recipe offers a wholesome, nutrient-rich choice for everyday meals.
Pro Tips
- 💡Use kampung chicken for more flavourful and tender meat.
- 💡Roast chicken on a wire rack for even browning and crispier skin.
- 💡Cook rice with pandan leaves for that signature Singaporean aroma.
Storage & Serving
Store leftover chicken and rice separately in airtight containers in the fridge for up to 2 days. Reheat gently to maintain moisture. Chilli sauce can be refrigerated for up to 1 week.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 157.5 kcal |
| Protein | 7.5 g |
| Carbohydrates | 18.0 g |
| Fiber | 0.3 g |
| Total Fat | 6.0 g |
Cultural Notes
Roasted Chicken Rice is a mainstay at almost every hawker centre, with most locals having a preferred stall or style. It's a go-to lunch for working Singaporeans due to its affordability, filling nature, and quick service.
