Chicken Pao Fan

A twist to the classic Seafood Pao Fan, turn your leftover cooked rice into a delicious, hearty meal with this Chicken Pao Fan recipe.

Using overnight rice soaked in umami-rich, chicken broth from scratch, topped off with crispy rice and fried egg floss, recreate this well-known Singaporean hawker dish at the comfort of your own home.

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Ingredients

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1 whole Chicken (separate chicken parts and carcass)
200 g pack Chicken feet
1 stalk Leak
1 Onion
4 cloves Garlic
1 Carrot
2 stalks Celery
2 tbsp Shaoxing Wine
3 litres Water
2 tbsp Light soy sauce
1 tsp salt (to taste)
150 g Shimeji mushrooms
6pieces Dried mushrooms (rehydrated)
400 g Cooked rice
100 g Overnight rice
2 Eggs
2 tbsp Cooking oil
Cooking oil for deep frying
Salt
Chopped scallions
Coriander

Directions

1.

Soak dried mushrooms in hot water for at least 30 minutes, strain and slice them, reserve water.

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2.

In a lined baking tray, lay out chicken carcass, wing tips and chicken feet.

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3.

Roast in a 220°C oven for about 30 minutes until browned and fragrant.

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4.

In a stock pot, add rendered chicken fat from roasting bones, add garlic, leeks and onion. Stir fry until fragrant.

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5.

Add in carrots, celery and stir fry. Deglaze with Shaoxing wine.

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6.

Add in roasted chicken bones, water and reserved mushroom water.

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7.

Bring to a boil, lower heat and simmer for at least 2-4 hours.

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8.

In a bowl with overnight dried rice, add cooking oil to coat the rice. Mix until rice is nicely separated.

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9.

Deep fry rice, adding in batches and covering the pot to prevent splatter. Deep fry until crispy.

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10.

In a pitcher, beat 2 eggs. Deep fry eggs, streaming them into hot oil while stirring oil, to create streaks.

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11.

Once stock is ready, strain ingredients.

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12.

Season with soy sauce and salt.

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13.

Add in chicken and sliced mushrooms. Cook for 30 minutes.

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14.

At the 20 minute mark, add in shimeji mushrooms.

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15.

Scooped cooked white rice into a claypot. Cover rice with chicken pieces and mushrooms.

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16.

Pour soup over the dish, top with crispy rice, fried egg, chopped scallions and coriander. Serve hot.

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