Chicken Pao Fan

Mains
One-pot
Poultry
Rice

Easy Level:

Easy

Cook Time:

3 Hrs 30 Mins

Servings:

3-4 pax

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.

More of what you might like:

Singaporean Dishes Made Easy

Ingredients

Adjust Servings
US / Metric
0.00
whole
whole
Chicken (separate chicken parts and carcass)
0.00
whole
whole
Chicken (separate chicken parts and carcass)
0.00
g
g
pack Chicken feet
0.00
g
g
pack Chicken feet
0.00
stalk
stalk
Leak
0.00
stalk
stalk
Leak
0.00
Onion
0.00
Onion
0.00
cloves
cloves
Garlic
0.00
cloves
cloves
Garlic
0.00
Carrot
0.00
Carrot
0.00
stalks
stalks
Celery
0.00
stalks
stalks
Celery
0.00
tbsp
tbsp
Shaoxing Wine
0.00
tbsp
tbsp
Shaoxing Wine
0.00
litres
litres
Water
0.00
litres
litres
Water
0.00
tbsp
tbsp
Light soy sauce
0.00
tbsp
tbsp
Light soy sauce
0.00
tsp
tsp
salt (to taste)
0.00
tsp
tsp
salt (to taste)
0.00
g
g
Shimeji mushrooms
0.00
g
g
Shimeji mushrooms
0.00
pcs
pcs
Dried mushrooms (rehydrated)
0.00
pcs
pcs
Dried mushrooms (rehydrated)
0.00
g
g
Cooked rice
0.00
g
g
Cooked rice
0.00
g
g
Overnight rice
0.00
g
g
Overnight rice
0.00
Eggs
0.00
Eggs
0.00
tbsp
tbsp
Cooking oil
0.00
tbsp
tbsp
Cooking oil
Cooking oil for deep frying
Cooking oil for deep frying
Salt
Salt
Chopped scallions
Chopped scallions
Coriander
Coriander

Steps

1

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

2

In a lined baking tray, lay out chicken carcass, wing tips and chicken feet
In a lined baking tray, lay out chicken carcass, wing tips and chicken feet
Mark as completed

3

Roast in a 220°C oven for about 30 minutes until browned and fragrant
Roast in a 220°C oven for about 30 minutes until browned and fragrant
Mark as completed

4

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

5

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

6

Add in roasted chicken bones, water and reserved mushroom water
Add in roasted chicken bones, water and reserved mushroom water
Mark as completed

7

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

8

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

9

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

10

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

11

Once stock is ready, strain ingredients.
Once stock is ready, strain ingredients.
Mark as completed

12

Season with soy sauce and salt.
Season with soy sauce and salt.
Mark as completed

13

Add in chicken and sliced mushrooms. Cook for 30 minutes.
Add in chicken and sliced mushrooms. Cook for 30 minutes.
Mark as completed

14

At the 20 minute mark, add in shimeji mushrooms.
At the 20 minute mark, add in shimeji mushrooms.
Mark as completed

15

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

16

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

More of what you like. Bookmark these recipes.

Puff Pastry Curry Puff

Poultry
Roots
Sides/Snacks

Vegan Satay by The Kampung Vegan

Mains
Mushrooms
Sides/Snacks
Vegan

Shrimp & Fish Stew

Mains
One-pot
Seafood

Katong Laksa

Mains
Noodles
Seafood

Vegan Asam Laksa by The Kampung Vegan

Leafy
Mains
Noodles
Vegan

Sambal Stingray

Airfryer
Chinese
Mains
Seafood

Garlic Fried Rice

Japanese
Mains
Rice
Vegetarian

One-Pan Chicken and Peaches

Mains
One-pan
Poultry
Facebook-square Instagram Youtube Tiktok Telegram-plane Envelope

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

© Copyright 2023 The MeatMen Channel Pte Ltd