Soy Sauce Chicken Rice
Hawker • Singapore
About Soy Sauce Chicken Rice
Dark soy braised chicken with fragrant rice
How to Make Soy Sauce Chicken Rice (Traditional & Healthy Version)
Soy Sauce Chicken Rice is a beloved staple in Singapore’s vibrant hawker culture, often enjoyed at bustling kopitiams and food centres across the island. This dish showcases succulent chicken gently poached in a fragrant soy-based sauce, served with a mound of fluffy rice that soaks up all the deliciousness. Its roots run deep in Singaporean street food history, blending Chinese culinary traditions with local flavors and techniques, making it a classic comfort food for many. The taste is savory with subtle hints of ginger, garlic, and aromatic spices, perfectly balanced by the umami-rich soy sauce. This dish is a testament to the fusion influences that define Singapore cuisine—simple yet flavorful, nourishing, and adaptable for modern healthy eating. Soy Sauce Chicken Rice is an excellent lunch option, offering a satisfying meal that reflects Singapore’s multicultural food heritage and the communal spirit of sharing good food in local kopitiams. Whether you’re looking for an authentic hawker meal or a lighter version to fit your calorie goals, this recipe delivers all the traditional flavors with a healthier twist.
Ingredients(for 1 plate with chicken and rice, as served in Singapore kopitiams)
- 2 pieces Chicken thigh (skinless) (boneless for easier portioning)
- 3 tablespoons Light soy sauce (use low-sodium for healthier option)
- 1 tablespoon Dark soy sauce (adds caramel color and depth)
- 1 tablespoon Shaoxing wine (optional for aroma) - optional
- 1 teaspoon Rock sugar (or brown sugar)
- 4 slices Ginger (fresh, smashed)
- 3 cloves Garlic (smashed)
- 1 piece Star anise (adds fragrance)
- 2 stalks Spring onion (tied into a knot)
- 1 cup Jasmine rice (rinsed)
- 1.5 cups Chicken stock (low sodium) (for cooking rice)
Instructions
- 1
Marinate chicken thighs with 1 tablespoon light soy sauce and a pinch of pepper for 10 minutes.
10 minutes
Marination infuses flavor and keeps the chicken juicy.
- 2
In a deep pan, add remaining light soy sauce, dark soy sauce, ginger, garlic, star anise, spring onion, rock sugar, and Shaoxing wine (if using). Pour in 1 cup water.
3 minutes
Layer aromatics at the bottom to prevent sticking.
- 3
Bring the mixture to a gentle simmer over medium heat. Add chicken thighs, cover, and poach for 15 minutes, turning once for even color.
15 minutes
Keep heat low to avoid toughening the meat.
- 4
While the chicken cooks, rinse rice until water runs clear. Add to rice cooker with chicken stock and a slice of ginger. Cook as usual.
10 minutes
Cooking rice in stock enhances its flavor.
Why This Dish is Healthy
By opting for skinless chicken and low-sodium soy sauce, this Soy Sauce Chicken Rice recipe reduces saturated fat and salt without compromising authentic Singaporean flavor. The poaching method preserves nutrients and avoids excess oil, while serving with measured portions of rice helps manage carbohydrate intake. This makes it a heart-friendly and waistline-conscious choice, ideal for calorie trackers seeking a wholesome, flavorful lunch.
This Soy Sauce Chicken Rice recipe is designed with health in mind—using skinless chicken thighs for lean protein, minimal oil, and reduced sodium sauces. Jasmine rice provides a source of complex carbohydrates for energy, while aromatics like ginger and garlic offer antioxidants and support digestion. The dish is rich in protein, supports muscle maintenance, and delivers essential minerals like iron and potassium. By using less sugar and low-sodium stock, this version keeps calories and sodium in check, making it suitable for most balanced diets.
Pro Tips
- 💡Tip 1: Use a digital thermometer to ensure chicken is cooked perfectly (internal temp 74°C).
- 💡Tip 2: Skim off any excess fat from the poaching sauce to make it lighter.
- 💡Tip 3: Add a side of blanched bok choy or chye sim for more fiber and vitamins.
Storage & Serving
Store leftover chicken and sauce in an airtight container in the fridge for up to 2 days. Rice is best kept separate and reheated gently to retain texture.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 620.0 kcal |
| Protein | 28.0 g |
| Carbohydrates | 70.0 g |
| Total Fat | 24.0 g |
| Fiber | 1.0 g |
