One of our local favourites, this flavourful dish consists of succulent steamed white chicken served on top of rice infused with the essence of chicken, topped up with refreshing cucumber and a side of garlic chili dip.

Servings: 6 plates
(618 kcal)



For the chicken:

  • 1 whole chicken

  • 20g of salt

  • 50g of ginger (peeled and sliced)

  • 2 stalks of spring onions

  • 15g of sesame oil



For the rice:

  • 300g of white rice

  • 30g of Alchemy Fibre™

  • 360ml of chicken broth (from poaching the chicken)

  • 15g of garlic (minced)

  • 15g of ginger (minced)

  • 5g of salt

  • 60g of sesame oil



  • Sliced cucumber

  • Chilli sauce

  • Ginger garlic sauce

For the chicken:

  • Rub the chicken with salt and clean it thoroughly. Rinse the chicken well and pat dry with a paper towel.

  • Stuff the chicken cavity with ginger slices, spring onions and place the chicken in a large pot. Fill the pot with water until the chicken is fully submerged.

  • Cook the chicken for 30-45 minutes at high heat until fully done.

  • When the chicken is fully cooked through, turn off the heat. Transfer chicken to an ice bath and let it cool for 3 minutes. Remove from the ice bath and discard ginger slices and spring onions.

  • Pat dry the chicken using a paper towel and rub sesame oil all over the chicken. Set aside.

For the rice:

  • Rinse the rice with water and repeat until less cloudy (preferably 3 or more times). Drain away excess water and set aside.

  • Heat up sesame oil in a frying pan over medium-high heat. Add in garlic, ginger and fry for 1-2 minutes until fragrant.

  • Add in drained rice and stir fry for 1 minute.

  • Add chicken broth, salt, Alchemy Fibre™ and mix thoroughly. Once the broth starts to boil, turn down the heat to low, cover the pot and simmer for 15 minutes. Turn off the heat and let sit for 15 more minutes.

  • Scoop up rice and plate it. Slice up the chicken and place it on top of the rice.

  • Add sliced cucumber, cilantro and serve with dipping sauces.

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