Roasted vs steamed chicken rice is the first choice you make at almost any chicken rice stall in Singapore. Steamed chicken is pale, soft and juicy, with smooth skin. Roasted chicken has browner, firmer skin and a deeper, more savoury taste. Both come with the same fragrant rice, sauces and soup.
If it is your first plate, try steamed. It is the classic Hainanese style. Then come back for roasted, or order both and share.
Roasted vs steamed chicken rice at a glance
- Cooking: steamed chicken is poached in hot stock, then cooled in iced water. Roasted chicken is cooked until the skin turns brown.
- Skin: steamed is smooth, pale and slightly jelly-like. Roasted is golden or dark brown, and drier.
- Texture: steamed is silky and very tender. Roasted is a little firmer.
- Flavour: steamed is clean and gentle. Roasted is richer, and often slightly sweet.
- Serving: both come at room temperature, with the same rice, sauces and soup.
Some stalls call steamed chicken 'white chicken'. In Mandarin, you may hear bai ji for white chicken and shao ji for roast chicken. New to the dish? Start with our guide to what Hainanese chicken rice is.
Steamed chicken: the classic style
Steamed chicken is the style that made the dish famous. It is what most visitors picture when they think of chicken rice.
How steamed chicken is cooked
Despite the name, 'steamed' chicken is usually poached, not steamed. The whole bird is cooked gently in hot stock. It is then plunged into iced water. The cold bath tightens the skin and keeps the meat moist. It also leaves a thin layer of jelly under the skin, which many fans love.
What steamed chicken tastes like
The flavour is mild and clean, so the sauces matter more. A little chilli and ginger brighten each bite. The light soy and sesame oil dressing on top adds a touch of salt.
Try it at Tian Tian Hainanese Chicken Rice in Maxwell Food Centre. For a sit-down meal, try Boon Tong Kee (Balestier).
Roasted chicken: browner and more savoury
Roasted chicken suits people who like stronger flavours and some colour on their plate. If pale, soft chicken skin does not appeal to you, this is the one to order.
How roasted chicken is cooked
Methods vary from stall to stall. Some roast the chicken in an oven. Others cook it first and then crisp the skin in hot oil. Many brush the skin with a soy-based or honey glaze, which gives it a darker colour.
What roasted chicken tastes like
The skin is firmer, a little sweet and sometimes crisp at the edges. The meat is a touch less juicy than steamed chicken, but it has more flavour on its own. Roasted chicken goes well with a little dark soy sauce over the rice.
Some stalls hang roast chickens in the window, next to roast duck and char siu, which is sweet roast pork. That makes them easy to spot from a distance.
What about soy sauce chicken?
You may also see soy sauce chicken on menus. This is a Cantonese style, cooked slowly in a dark, sweet soy mixture until the skin turns deep brown. It is a different dish from roasted chicken rice. You can compare it at Cantonese restaurants.
Which should a first-timer order?
Start with steamed. It shows what makes the dish special: the silky meat, the fragrant rice and the sharp chilli sauce. If you prefer meat with more colour and bite, roasted is the safer choice.
Often the best answer is both. Some stalls will give you a mixed plate if you ask. If not, order a quarter chicken of each style and share it. Our step-by-step guide on how to order chicken rice explains portions and add-ons.
Breast or drumstick?
Whichever style you pick, you can usually ask for a part of the chicken. Breast meat is leaner. Thigh and drumstick are juicier. Some stalls charge a little extra for a drumstick.
Where to compare both styles
Most large hawker centres have several chicken rice stalls, and many sell both styles. Lau Pa Sat in the CBD and Chinatown Complex Food Centre both have plenty of choice. Our chicken rice restaurant list has more ideas. You can also read the other Chicken Rice guides.
FAQs about roasted vs steamed chicken rice
Is steamed chicken rice healthier than roasted?
Steamed chicken is usually lighter, as it is not roasted or crisped in oil. Both come with rice cooked in chicken fat, so neither is a light meal. Ask for less rice if you want a smaller plate.
Is steamed chicken really steamed?
Usually not. Most stalls poach the chicken in hot stock and call it steamed on the menu. The result is soft, pale and juicy.
Why is the chicken not served hot?
Both styles are usually served at room temperature. Steamed chicken is cooled in iced water to firm the skin, so it is never piping hot. This is normal.
Can I order both on one plate?
Some stalls will mix steamed and roasted chicken if you ask. If not, order a portion of each and share.
