Easy Chicken Scallion Rice – A Comforting One-Bowl Meal There are some dishes that stay with you long after you’ve had them, and for me, Singapore’s famous chicken rice is one of those. Growing up in India during the early 1980s, this dish was completely unknown to us. It wasn’t until the early 1990s, on a trip to Singapore, that I tasted it for the very first time — and it was love at first bite. The simplicity, the aroma, the balance of flavors — it all came together in such a comforting way. Over the years, I’ve tried different versions at home, but when time is short and you crave something warm, light, and satisfying, this easy chicken scallion rice is my go-to. It’s a simpler, faster twist on the classic, without losing the essence of what makes it so special.
Recipe credits… From the net.
- • 500 g chicken pieces (preferably breast meat for a clean, white look – I once tried thigh and drumsticks, and though it tasted great, the broth looked murky!)
- • 4 stalks spring onion (cut into batons, up to the white part)
- • 8–10 slices fresh ginger
For the sauce
- • ½ cup chopped spring onion greens
- • 1 tbsp sliced red chili
- • 1 tbsp finely chopped ginger
- • 2 tbsp light soy sauce
- • 1 tbsp oyster sauce
- • 1 tbsp hot chili sauce
- • ½ tsp white pepper
- • ½ tsp sugar
- • ½ tsp salt
- • 3 tbsp cooking oil
- • 1 tbsp sesame oil
Steam the Chicken
In a steamer, place a deep steel plate or dabba and overturn a small bowl in the center (this helps elevate the chicken).
Arrange the chicken pieces, spring onion batons, and ginger slices around the bowl.
Steam for 20 minutes. Once done, you’ll notice a golden, aromatic broth has collected beneath the bowl — don’t throw this away! This precious liquid is the soul of the dish. Shred or cut the chicken into bite-sized pieces.
Make the Sauce
In a heatproof bowl, combine the spring onion greens, chili, ginger, soy sauce, oyster sauce, chili sauce, white pepper, sugar, and salt.
Heat the cooking oil and sesame oil until smoking hot, then pour it over the mixture. The sizzle will release an incredible fragrance. Stir well, then add the reserved golden chicken broth (I got about 200 ml).
Assemble the Bowl
Scoop rice into a bowl and press lightly to flatten. Top with shredded chicken, then spoon over the warm, fragrant sauce. And there you have it — a simple, heartwarming one-bowl meal that’s light yet full of flavor. ✨ Tip: This dish tastes best when eaten immediately while the chicken is still warm and juicy, and the sauce freshly poured. You can serve cucumber slices with this.
Tip… You can cook the rice with Ginger, spring onions, sesame seed oil, and some salt. For me, it always brings back memories of Singapore, where chicken rice is a must every visit..
