Singapore’s Chicken Rice Recipe

filed24 Apr 2014 from Carmen Jenner CategoriesFoodies, Singapore

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Singapore’s chicken rice is the Asian equivalent of what chicken soup is to the soul and is eaten any time of the day or night and served everywhere from school canteens to high-end restaurants. Originally from Hainan Island, south of China, the dish is also often called Hainanese Chicken Rice, and is a meal of steamed or blanched chicken, fragrant rice and chicken broth eaten with soy sauce, spring onions, slices of cucumber and a ground chili and ginger sauce. When Chinese immigrants arrived to the island of Singapore in the 1960’s they brought a strong labour workforce and chicken rice and since two-thirds of Singapore’s five million residents are Chinese, their favourite meal was soon adopted as the national dish. Given the local greeting “sudah makan” means “Have you eaten?” just imagine how seriously Singaporeans take their chicken rice?

And now, compliments of the Coriander Leaf, one of Singapore’s most dynamic food hub, you can recreate a taste of Singapore’s Chicken Rice recipe.

In November 2013 I travelled to Singapore compliments of Singapore Tourism Board and Scoot Airlines

chicken rice recipeIngredients:

1 chicken

1 tablespoon salt

2 tablespoons light soy sauce

4 cloves garlic

2 inch ginger, bruised

2 tablespoon canola oil

4 cups jasmine rice, rinsed and drained

3 tablespoons garlic, minced

2 tablespoons ginger, minced

2 whole pandan leaves tied into a knot

1/3 cup chicken fat

2 tablespoons light soy sauce

6 cups chicken stock

Salt, to taste

Dressing:

1 tablespoon sesame oil

1 tablespoon canola oil

1 tablespoon light soy sauce

1 cup chicken stock

Chilli sauce:

9 red chillies

2 cloves garlic

2 whole shallots

2 inch ginger

½ teaspoon salt

½ cup chicken stock

1 tablespoon chicken fat

½ teaspoon sesame oil

 

Clean the chicken and pat dry. Rub with salt and light soy sauce and marinate for 30 minutes. Stuff the cavity with garlic and ginger and fold legs into cavity. Place into a deep pot of boiling water and simmer for an hour turning regularly. Remove chicken and dunk into an ice bath then transfer to a holding dish and rub in canola oil.

Heat chicken fat in a heavy bottomed pan over a medium heat, add garlic and ginger sautéing until fragrant. Add the rice, stir, and add stock, pandan leaves, salt and soy sauce. Bring to the boil then simmer covered until stock is absorbed and rice is cooked. Combine dressing ingredients and the ingredients for chilli sauce in a food processor.

Cut chicken into pieces and pour over the dressing and garnish with spring onions and coriander leaves. Serve with the rice, chilli sauce, dark thick soy sauce and the broth the chicken was cooked in.

chicken rice dish

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