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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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
Chopped scallions



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

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

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

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

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

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

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

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

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

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

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Once stock is ready, strain ingredients.

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Season with soy sauce and salt.

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

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At the 20 minute mark, add in shimeji mushrooms.

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

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

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