A Modern Luxe Reimagining of Singapore’s Most Beloved Dish

This is Hainanese chicken rice as you’ve never had it before—poached not in haste, but cooked to silken perfection using the gentle precision of sous-vide. The result is unbelievably tender, juicy chicken infused with the fragrance of ginger and scallion, paired with rice that’s been elevated with the earthy elegance of black truffle oil. Every element is familiar yet luxuriously heightened, offering the comfort of tradition with the refinement of technique. It’s a dish that brings heritage and modernity into perfect harmony.

Ingredients

Serves 4

For the sous-vide chicken

• 1 whole chicken, about 1.5 kg (3.3 lbs), or 4 bone-in chicken leg quarters
• 1 tbsp salt, for dry brining
• 3 slices ginger
• 2 stalks spring onions
• 1 tbsp Shaoxing wine (optional)
• Vacuum-seal bags or heavy-duty zip bags
• Ice bath, for chilling

For the truffle rice

• 2 cups jasmine rice, rinsed (400g)
• 3 cloves garlic, minced
• 2 slices ginger
• 2 tbsp chicken fat or neutral oil
• 2½ cups chicken stock (600ml)
• 1 tbsp truffle oil, or to taste
• Salt, to taste

For the dipping sauces

• Ginger-scallion sauce:
  • 2 tbsp grated ginger, 2 tbsp chopped scallions, 4 tbsp hot oil, salt to taste
• Chili sauce:
  • 3 red chilies, 1 clove garlic, 1 tbsp lime juice, 1 tsp sugar, 2 tbsp chicken broth
• Dark soy drizzle:
  • 2 tbsp dark soy sauce, 1 tsp sesame oil, 1 tbsp light soy sauce

To garnish

• Microgreens, thinly sliced cucumber, extra truffle oil for drizzling

Instructions

Start by dry-brining the chicken with salt for at least 1 hour, or overnight in the refrigerator. This draws out moisture and seasons the meat thoroughly.

Preheat your sous-vide circulator to 65°C (149°F) for leg quarters, or 60°C (140°F) for whole chicken breast. Place the chicken into vacuum bags with slices of ginger, spring onions, and a splash of Shaoxing wine, then seal.

Sous-vide for 2.5 to 3 hours. Once done, immediately transfer to an ice bath to chill for 10 minutes, then remove and pat dry. Before serving, warm gently in the bag or quickly poach in hot broth to reheat without overcooking.

While the chicken cooks, prepare the rice. In a pot or rice cooker, sauté the garlic and ginger in chicken fat or oil until aromatic. Add the rinsed rice and stir to coat. Pour in the chicken stock and cook as usual. Once fluffy, gently fold in the truffle oil and season to taste.

For the sauces, combine ingredients respectively and blend the chili sauce until smooth. The ginger-scallion sauce should sizzle when hot oil is poured over. Adjust each to your preferred balance of salt, heat, and acidity.

To serve, slice the chicken into neat pieces and arrange over a bed of truffle rice. Add a side of cucumber slices, and serve with all three dipping sauces. Drizzle with a touch more truffle oil and garnish with microgreens for elegance.

Cooking Tips

Sous-vide cooking allows you to precisely control doneness—no more overcooked breast or undercooked thigh. Use a sharp cleaver to portion the chicken cleanly, and don’t skip the ice bath, as it firms up the texture and locks in juices. The truffle oil should be folded into the rice post-cooking to retain its aroma—never boil it. For ultimate presentation, serve in a shallow bowl with each sauce in its own tiny ramekin and a small pipette of truffle oil on the side for a dramatic final flourish.