Poached Hainanese Chicken | Sadia Singapore

Poached Hainanese Chicken

cooking-time30 mins cooking-servings5 SERVINGS


Poaching Stock

  • Sadia Chicken Griller
  • Water 5000g
  • Pandan Leaf 300g
  • Ginger – sliced 50g
  • Salt 30g
  • 3 Chicken Cubes

 Soya Sauce for Chicken:

  • Sesame Oil 30g
  • Light Soya Sauce 50g
  • Seasoning  Soya Sauce 10g
  • Coriander Leaves 50g
  • Rock Sugar 30g
  • Poaching Stock 300g


  1. Add all ingredients in a stock pot & bring to a boil for 10 mins
  2. Add in whole chicken griller, turn off the fire and cover with lid
  3. Remove chicken after 20 mins and soak chicken in ice bath for 10 mins (ready to serve)
  4. For Soya sauce, mix all ingredients in a sauce pot and bring to a boil till rock sugar is dissolved
  5. Set aside to cool down (pour sauce over chicken before serving)

Chicken Griller (Without Giblets)

Eric Teo, Local Celebrity Chef

Singaporean bubbly Celebrity Chef Eric Teo brings 30 years of culinary experience to the F&B industry in Singapore with the position last held as an Executive Chef of Mandarin Oriental Singapore in 2011. Over the years, Teo’s achievements with a host of awards and recognition accolades including the World Gourmet Summit Executive Chef of the Year 2006 , 2008 and 2009 which walked him into the Awards of Excellence Hall of Fame in the year 2010 . That same year, Chef Teo was named Best Western Cuisine Chef at the Hospitality Asia Platinum Awards.

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