Thursday, November 25, 2010

Singapore Chicken Rice

Singapore Chicken RiceChicken
3.5lbs chicken cleaned
6 garlic cloves smashed
5 stalks spring onion
4 slices (about 1 cm thick) garlic smashed or 50g
1 tbsp salt

Salt the chicken and inside the cavity. Stuff garlic cloves, spring onion and ginger into the chicken cavity and seal with a toothpick.

Bring to a boil in a stockpot with 3 l of water - make sure that the whole chicken is submerged. Once it comes to a boil, reduce to a simmer and cook for another 30min.

To check if the chicken is cooked, insert a toothpick at the thigh all the way to the bone. If the juices run clear, the chicken is cooked.

Once chicken is cooked, plunge it into pre- prepared pot of cold water. This is to stop the cooking.

Reserve the chicken soup for the rice and sauces.

2tbsp chicken fat
2 cups of rice - washed and strained
1 tbsp minced ginger
4 garlic cloves mashed
2 cups chicken soup salted to taste
3 stalks pandan leaf
Heat chicken fat and fry garlic and ginger till fragrant, add rice and fry.
Transfer to rice cooker and add 2 cups of soup.

Ginger sauce
Mince ginger, add salt, chicken soup and sesame oil to taste

Chilli sauce
3 chillis deseeded
Juice of 2 limes
2 tsp sugar
1 tbsp ginger
2 cloves garlic
2 tbsp chicken soup

Sauce for the chicken
2 tbsp Light soy sauce
1 tbsp sesame oil
2 tbsp chicken soup
1 stalk green onion
pinch of sugar
Bring to a boil and pour over chicken just before serving

A word of caution - reduce the garlic used if you're not a big fan of garlic. It gives you bad breath and makes you thirsty :) I love the taste of garlic though so I usually increase the amount called for.

Chicken Fat
1 cup chicken skin and fat

In a heavy saucepan, add 50ml water and heat - about 45 min. Chicken fat renders and water evaporates. Strain.


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