Singapore Chicken Rice & Best Homemade Chili Sauce

Singapore Chicken Rice With Homemade Sweet Chili Sauce: A One-Plate Paradise

Singapore Chicken Rice (Hainanese Chicken Rice) is a beloved staple across Southeast Asia, including Singapore, Thailand, and Malaysia.

One bite of this rice, infused with the deep umami of chicken, and you’ll never forget it. While it may look simple, it is actually a luxurious dish where the essence of savory chicken broth and fish sauce permeates every single grain of rice.

In this post, I’ll show you how to recreate this professional flavor at home, featuring a “Golden Ratio” recipe for Homemade Sweet Chili Sauce!

💡 What Exactly is Singapore Chicken Rice?

The Origin & Secret of Flavor Originally from Hainan Island, China, this dish consists of chicken poached with fish sauce (nam pla) served over rice cooked in that very same poaching liquid. By using the concentrated broth, each grain of rice absorbs a rich, savory depth. It’s a bit of a shame that its plain appearance doesn’t immediately “scream” how delicious it is—it’s truly a hidden gem of gourmet street food!
Regional Twists Depending on the region, the rice is sometimes sautéed in chicken fat before cooking to add more richness. Using Jasmine rice will give you an aroma that’s even closer to the real deal!
Vs. Thai “Khao Man Gai” While often confused, the sauces differ. Thai Khao Man Gai usually uses a fermented soybean paste called Tao Chio (similar to miso). This recipe focuses on the Singaporean style with a zesty sweet chili kick.
Not Your Japanese “Chicken Rice”! This is entirely different from the Japanese ketchup-based chicken rice used in Omurice. 👉 Check out my Easy Omurice Recipe here!

🛒 Ingredients (Serves 6)

【The Chicken & Rice】

Chicken Thighs: 700g (approx. 1 large piece)
Rice: 320g
Garlic: 8g (crushed)
Cilantro Root: 3 stalks
Chicken Broth for Rice: 380g (reserved from poaching)

〈★ Poaching Liquid & Seasoning〉

Fish Sauce: 16g
Salt: 2g
Light Soy Sauce: 10g
Sugar: 6g
Water: 750g

【Homemade Sweet Chili Sauce (☆)】

Sugar: 90g
Grain Vinegar: 250g
Salt: 5g
Grated Garlic: 8g
Doubanjiang (Chili Bean Paste): 20g

【Toppings】

White Leek (shredded), Tomato, Fresh Cilantro leaves

💡Need more fish sauce ideas? Use it to make my favorite Authentic Gapao Rice—another Southeast Asian classic you’ll love. Check out my Easy Gapao Rice Recipe!

📊 Nutrition Facts

📊 Nutrition Facts (Total for 6 Servings)

This is the total nutritional value for the entire recipe (6 servings).

【Chicken Rice】

Calories: 2474 kcal
Protein: 138.4 g
Total Fat: 102.4 g
Carbohydrates: 258.7 g
Salt Equivalents: 8.7 g

【Sweet Chili Sauce】

Calories: 463 kcal
Protein: 1.1 g
Total Fat: 0.5 g
Carbohydrates: 99.2 g
Salt Equivalents: 8.6 g

📊 Nutrition Per Serving (When divided into 4)

If you divide the 6-serving recipe into 4 hearty portions, the values per person are:

Calories: 734 kcal
Protein: 34.9 g
Total Fat: 25.7 g
Carbohydrates: 89.5 g
Salt Equivalents: 4.3 g

👨‍🍳 Cooking Instructions

1. Poach the Chicken to Create the “Liquid Gold” Broth

Crush the garlic with the flat side of a knife.
In a pot, combine water, garlic, cilantro root, chicken thighs, and all ★ seasonings.
Bring to a boil, then reduce to medium heat and simmer for 10 minutes until the chicken is tender.

2. Cook the Savory Rice

Wash the rice and drain. Place it in the rice cooker.
Measure out 380g of the chicken broth from Step 1 and add it to the rice cooker. (Discard the cilantro/garlic from the broth first).
Cook using your rice cooker’s standard setting.

3. Make the Secret Sweet Chili Sauce

Place sugar in a small saucepan over medium heat.
Once the sugar melts and begins to thicken, stir in the vinegar, salt, grated garlic, and Doubanjiang.
Simmer until large bubbles appear and the mixture reaches a thick, syrupy consistency. (Note: If it hardens like candy after cooling, add a splash of water and microwave for 20 seconds to soften.)

4. Plating

Slice the poached chicken into bite-sized pieces.
Serve the fragrant rice topped with chicken. Garnish with shredded white leek, tomato slices, and cilantro.
Drizzle generously with your homemade sauce and enjoy!

Its simple look hides a flavor that will truly surprise you. Perfect for a weekend lunch or a home party!

When I was filming the video, I didn’t have any chili bean paste at home, so I used 6g of miso and 10g of chopped fresh chili peppers instead.

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!