This updated recipe reproduces a 2006 Singapore chicken-rice method attributed to Boon Tong Kee. It details a gentle poach for a 1.8 kg chicken, reserving the stock to cook fragrant rice with garlic, shallot and ginger fried in chicken fat. An ice-water rinse produces tender skin. Serve with chili and soy condiments.

Hainanese Chicken Rice: the Boon Tong Kee approach

Hainanese chicken rice is a simple-looking dish that depends on careful technique. This version follows a local Singapore recipe published in 2006 attributed to Boon Tong Kee, a well-known chicken-rice operator. The method focuses on gently poaching the bird, capturing the cooking liquid for fragrant rice, and serving with a sharp chili and ginger condiment.

For the chicken (about 5 servings)

Ingredients

  • 1.8 kg whole, white-skinned chicken
  • 50 g sliced ginger
  • 2 bulbs spring onion, halved and tied together
  • 20 g salt
Method
  1. Place the chicken in a large pot and add enough water to fully cover it. Lift the bird to note the water level, then remove it.
  1. Add the salt, sliced ginger and tied spring onion to the pot and bring to a rolling boil.
  1. When boiling, hold the chicken by the head and dip the body into the boiling water five times to set the skin and start cooking the interior.
  1. Submerge the whole chicken, ensuring the head is under water. Cover the pot and turn off the heat.
  1. Leave the chicken in the hot water for about 1 hour to finish cooking gently.
  1. For a softer, more tender skin typical of Cantonese-style presentations, remove the chicken 30 minutes before serving and rinse it under cold or iced water.
Reserve the thick chicken stock for the rice.

For the rice (about 10 servings)

Ingredients

  • 1 kg fragrant rice (original notes specify a Thai fragrant rice brand)
  • 30 g garlic, diced
  • 30 g shallots, diced
  • 40 g old ginger, diced
  • 20 g salt
  • 10 g sugar
  • 20 g chicken essence (optional)
  • 100 g rendered chicken fat
  • 1.2 kg reserved chicken stock
Method
  1. Wash the rice and drain; let it sit for 20-30 minutes so grains absorb water.
  1. Mix the diced garlic, shallots and old ginger. Fry a spoonful (about 20 g) of this aromatics mix in the chicken fat until golden.
  1. Add the reserved chicken stock, salt, sugar and chicken essence. Stir to dissolve.
  1. Add the rice to the pot and stir until the liquid reduces and the rice looks glossy and fragrant. Finish cooking the rice as usual (covered, over low heat or in a rice cooker).

Notes and serving

  • Serve the chicken chopped, with rice, dark soy and the classic chili-garlic sauce.
  • The ice-water rinse tightens the skin and can give a silky texture to the meat. For food safety, ensure the chicken is fully cooked before serving (use a thermometer if unsure).
This recipe preserves the simple, technique-driven character of Hainanese chicken rice: gentle poaching, flavored rice from the cooking liquid, and bright condiments that cut through the richness.1
  1. Confirm current ownership and public attribution: whether Boon Tong Kee's owner is Mr Thian Boon Hua and his continued association with the chain.
  2. Verify the rice brand name cited in the original recipe ("Zheng Ming Huo Pan Thai fragrant rice") and correct spelling/brand information.
  3. Confirm that the original Sunday Times publication date and attribution (July 16, 2006) are accurate and that the recipe text is correctly transcribed.

FAQs about Chinese Recipes

Why dip the chicken into boiling water several times?
Dipping the bird into boiling water briefly sets the skin and starts cooking the interior, which helps produce a smoother skin and even doneness when the chicken finishes resting in the hot water.
What does the ice‑water rinse do?
Rinsing the cooked chicken under cold or iced water tightens the skin and can produce a silkier texture. The recipe notes removing the bird about 30 minutes before serving for this effect.
How is the rice flavored?
The rice soaks up flavor from reserved chicken stock and aromatics. A fried mix of garlic, shallots and old ginger in rendered chicken fat is added, then the stock and seasonings are absorbed as the rice cooks.
Can I use a rice cooker?
Yes. After combining the rice and flavored stock so the rice looks glossy and the liquid begins to reduce, transfer to a rice cooker or cook covered on low heat until done.
Are there ingredient brand specifics I must use?
The original recipe cites a Thai fragrant rice brand (Zheng Ming Huo Pan), but the key is to use a good-quality fragrant rice suitable for absorbing stock.

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