Gai Fan (Street Rice)

By The Weekly  

August 7, 2017

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This rice bowl is a hawker dish that was sold in Singapore during the 40s to late 60s. Chef Damian D’Silva, Executive Chef of Folklore, Destination Hotel, presents his family's heritage recipe.


  • Prep: 30 mins
  • Cook: 3 hrs
  • Yields: 4 - 6 Servings


400 g char siew (buy from your favourite stall), sliced thinly

4 XO Chinese sausages, sliced thinly and fried quickly without oil

150 g Chinese parsley, chopped coarsely

100 g chillies, sliced

4-6 bowls of cooked rice


1 whole chicken, about 1.8 – 2 kg

10 chicken carcasses, about 2.5 kg

4 L water, plus 2 L for the initial boil


1CHICKEN BROTH Clean the chicken carcasses and bring the first 2 L of water to a boil. When the water boils, add the cleaned carcass and leave to boil for 10 mins. Drain all the liquid and reserve the carcass. This is to remove the impurities.

2Now bring the 4 L of water to a boil in a large pot, and add the reserved chicken carcasses and continue to boil under a medium heat for an hour and a half, until the flavour is reached. Next, add the whole chicken and boil for another hour. When done, remove the whole chicken to cool. Turn the heat down to a low simmer.

3When the chicken is cooled, shred the meat out of the chicken using your fingers, or two forks. Set shredded meat aside. Place the bones back into the broth and continue to boil till ready for use. The broth must be hot when serving.

4ASSEMBLY Place rice into a bowl and top with shredded chicken, followed by the char siew and the fried Chinese sausage. To serve, place a ladleful of chicken broth into the bowl and top with Chinese parsley.

Chef's Tip: You can also serve the rice separately from the meat and soup.

Recipe: Chef Damian D'Silva / Photo: Andy Wong/Rave Photography