Steamed Chicken Rice
Hawker • Singapore
About Steamed Chicken Rice
Silky poached chicken with ginger and oily rice — the classic
How to Make Steamed Chicken Rice (Traditional & Healthy Version)
Steamed Chicken Rice is a beloved cornerstone of Singaporean cuisine, renowned for its delicate flavors and wholesome ingredients. This dish is a staple in every kopitiam and hawker centre across the island, symbolizing the rich multicultural tapestry of Singapore’s food scene. The juicy, tender chicken is gently steamed to perfection, preserving its natural goodness, and paired with fragrant rice cooked in aromatic chicken broth. Each bite offers a satisfying blend of savory, umami notes balanced by vibrant ginger and scallion accents. Steamed Chicken Rice is more than just a meal—it’s a cultural icon, connecting generations of Singaporeans from all walks of life. Its popularity stems from its simple yet sophisticated preparation and the comforting flavors that evoke memories of family gatherings and bustling lunches at local kopitiams. With influences shaped by Singapore’s fusion food culture, this healthier version maintains all the authentic taste while being mindful of calories and nutrition, making it an ideal choice for those tracking their meals.
Ingredients(for 1 generous Singapore-style portion)
- 250g Skinless chicken breast (boneless, for lean protein)
- 1 cup Jasmine rice (fragrant rice preferred in Singapore)
- 2 cups Low-sodium chicken stock (for healthier rice)
- 2 slices Ginger (fresh, locally called 'halia')
- 2 cloves Garlic (crushed)
- 2 stalks Spring onion (sliced, known as 'daun bawang')
- 1/2 Cucumber (sliced for garnish)
- 1 tbsp Light soy sauce (for drizzling)
- 1 tsp Sesame oil (optional, for aromatic finish) - optional
- 1/2 tsp Salt (to taste)
- 1/4 tsp White pepper (to taste)
Instructions
- 1
Rinse the jasmine rice until the water runs clear. Set aside to soak for 10 minutes.
10 minutes
Soaking rice ensures fluffiness and even cooking.
- 2
In a pot, add chicken stock, ginger, and garlic. Bring to a gentle simmer. Place chicken breast in, cover, and steam on low heat for 12-15 minutes until cooked through.
15 minutes
Keep heat low to prevent the chicken from drying out.
- 3
Remove the chicken and let it rest. Strain and reserve the cooking broth for rice.
3 minutes
Resting helps retain the chicken’s juices.
- 4
In a separate saucepan, sauté 1 clove garlic and 1 slice ginger with a little reserved chicken fat or 1/2 tsp sesame oil. Add drained rice and stir for 1 minute.
2 minutes
Sautéing enhances the rice aroma.
Why This Dish is Healthy
This healthy Steamed Chicken Rice recipe is ideal for calorie-conscious eaters. By steaming the chicken and using low-sodium stock, the dish minimizes unhealthy fats and sodium without sacrificing authentic Singaporean flavor. The balanced combination of protein, complex carbs, and fiber supports satiety and weight management, making it a smart choice for lunch or post-workout meals.
Steamed Chicken Rice is rich in lean protein from the chicken breast, supporting muscle growth and repair. The use of jasmine rice provides complex carbohydrates for sustained energy, while ginger and garlic offer antioxidants and anti-inflammatory properties. With minimal oil and no deep-frying, this recipe is lower in saturated fat, making it heart-friendly. The inclusion of fresh cucumber and spring onion adds vitamins A and C, supporting immunity and overall health.
Pro Tips
- 💡Tip 1: Use freshly made chicken broth for the most authentic flavor.
- 💡Tip 2: Always let the chicken rest before slicing to keep it juicy.
- 💡Tip 3: Add more ginger to the rice for extra fragrance, as done by local chefs.
Storage & Serving
Store leftover chicken and rice in separate airtight containers in the refrigerator for up to 2 days. Reheat gently to retain moisture and flavor. Avoid freezing as rice texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 590.0 kcal |
| Protein | 28.0 g |
| Carbohydrates | 70.0 g |
| Total Fat | 20.0 g |
| Fiber | 1.0 g |
