How to Make Singapore Hainanese Chicken Rice (Traditional & Healthy Version)
Singapore Hainanese Chicken Rice is one of the most iconic and beloved dishes found across the island, from humble kopitiams to bustling hawker centres. Traditionally served with poached chicken and fragrant rice, this dish captures the essence of Singaporean cuisine—simple yet flavourful, comforting and deeply rooted in the nation’s multicultural heritage. The vegetarian rendition is a creative fusion, replacing chicken with hearty tofu and mushrooms while preserving the aromatic rice, ginger, and signature sauces that define the experience. The origins of Hainanese Chicken Rice trace back to early Chinese immigrants, but the dish has evolved into a uniquely Singaporean staple, adapted for all palates and dietary needs. Its clean, delicate flavours appeal to both locals and visitors, making it a perennial favourite for lunch or even breakfast. Whether you enjoy it at a bustling hawker stall in Tiong Bahru or a modern café, this healthy version brings a slice of Singapore’s vibrant food culture to your kitchen, offering both nutrition and nostalgia.
Ingredients
Step-by-step instructions
Step 1 · Rinse the brown jasmine rice until water runs clear
Rinse the brown jasmine rice until water runs clear. In a small pot, sauté half the ginger and garlic in 1/2 tsp sesame oil until fragrant. Add rice and fry for 2 minutes, then pour in 2 cups vegetable broth. Bring to a boil, cover, and simmer for 20 minutes until fluffy.
Step 2 · While rice is cooking
While rice is cooking, press tofu to remove excess water. Pat dry, then slice into 1.5cm thick slabs.
Step 3 · Heat a non-stick pan with a little sesame oil
Heat a non-stick pan with a little sesame oil. Pan-fry tofu slabs until golden on both sides, about 4 minutes per side. Remove and set aside.
Step 4 · In the same pan
In the same pan, sauté sliced mushrooms with remaining ginger and garlic until tender and aromatic, about 3-4 minutes.
Step 5 · Prepare the sauces: In a small bowl
Prepare the sauces: In a small bowl, mix light soy sauce with 1 tsp water and a few drops of sesame oil. For chilli, use fresh chilli padi blended with garlic, ginger, lime juice, and a pinch of salt.
Step 6 · To serve
To serve, plate the fragrant rice, top with tofu slabs and sautéed mushrooms. Arrange cucumber slices and sprinkle spring onions and coriander leaves. Drizzle with soy-sesame sauce and serve with chilli on the side.
Why this recipe is healthy
By swapping chicken for tofu and using brown rice, this recipe delivers all the traditional flavours with less saturated fat and cholesterol. The dish is low in calories, high in fibre, and packed with antioxidants, making it suitable for weight management, heart health, and general wellness. It’s a delicious way to enjoy a Singaporean classic while keeping nutrition in mind—perfect for calorie-conscious eaters and plant-based food lovers.
A note on tradition
Hainanese Chicken Rice is a national treasure, enjoyed by generations of Singaporeans across all walks of life. Eaten any time of day but especially popular for lunch, it reflects the city’s rich hawker culture and communal dining spirit. The vegetarian version is a nod to Singapore’s fusion influences and the growing movement towards plant-based eating. You’ll find chicken rice stalls in every neighbourhood, from Maxwell Food Centre to local kopitiams, each putting their own spin on this much-loved classic.