Singaporean Hainanese Chicken Rice Soup

Name: Singaporean Hainanese Chicken Rice Soup
Cuisine: singapore
Ingredients: 1.5 kg Whole chicken, cut into pieces; 1 cup Rice; 2 tbsp Ginger, sliced; 3 cloves Garlic cloves, minced; 2 tsp Spring onions, sliced; 1 tbsp Vegetable oil; 6 cups Water; 1 tsp Soy sauce; 1/2 tsp White pepper

A recipe from singapore.

🇸🇬 singaporeOne-PotLow SodiumBudget Friendly

Nutrition (per serving)

380Calories

22 gProtein

30 gCarbs

12 gFat

4 gSugar

1000 mgSalt

Ingredients

1.5 kg Whole chicken, cut into pieces
1 cup Rice
2 tbsp Ginger, sliced
3 cloves Garlic cloves, minced
2 tsp Spring onions, sliced
1 tbsp Vegetable oil
6 cups Water
1 tsp Soy sauce
1/2 tsp White pepper

Method

Place the whole chicken pieces in a large pot, add 6 cups of water, 2 tbsp sliced ginger, and 3 minced garlic cloves, then bring to a boil over high heat for 10 minutes, skimming off any foam that rises to the surface.
Reduce the heat to a gentle simmer, cover the pot, and let the chicken cook for 30 minutes until tender, checking that the internal temperature reaches 165°F (74°C).
Remove the chicken from the pot, set aside to cool, and strain the broth through a fine sieve; discard solids and return the clear broth to the pot.
Add 1 cup of rice to the broth, stir gently, bring back to a boil, then reduce to low heat, cover, and simmer for 15 minutes until the rice is cooked and has absorbed most of the liquid.
While the rice cooks, shred the cooled chicken into bite-sized pieces using two forks.
Once the rice is ready, stir in the shredded chicken, 1 tsp soy sauce, 1/2 tsp white pepper, and 2 tsp sliced spring onions; serve the soup hot, garnished with additional spring onions if desired.