Singapore Hainanese Chicken Rice
From wokkingmum 17 years ago
- 50 minutes to make
- Serves 5
I always view from local TV programmes with foreign visitors saying that eating Singapore Hainanese Chicken Rice is a must when they visit Singapore. I really had no idea why. Singapore being a Food (and Shopping) Paradise has plenty of other dishes to offer.
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Check out Singapore Food Festival 2007 which is on from 29 June to 31 July 2007.
To my foreign readers ... if you do love this dish, you can do it on your own. Next time, when you visit Singapore, do try other dishes, okay? See less
Ingredients
- Ingredients for CHICKEN: shopping list
- 1 chicken, preferrably Kampong aka Ranch chicken shopping list
- 8 clove garlic, lightly smashed with skin intact shopping list
- 5 slices ginger shopping list
- 1 - 2 teaspoon salt shopping list
- water shopping list
- Ingredients for RICE: shopping list
- 3 cup long grain rice, shopping list
- broth from cooking chicken shopping list
- 4 slices ginger shopping list
- 5 glove garlic, lightly smashed with skin intact shopping list
- 8 Pandan leaves, tied in a knot shopping list
- salt to taste shopping list
- Ingredients for the CHILLI: shopping list
- 3 Chillies, top and seeds removed shopping list
- 1 slice ginger shopping list
- 4 glove garlic, skin removed shopping list
- juice of 3 limes shopping list
- 5 tablespoon of chicken broth shopping list
How to make it
- For the CHICKEN:
- Stuff garlic and ginger in chicken and seal with toothpick.
- Blanch chicken.
- Boil a pot of water and add salt.
- Simmer the chicken for about 20 - 25 minutes or till cooked.
- Retain broth for use on rice, chilli sauce and soup.
- Plunge chicken in ice water for about 15 minutes or till chicken is no longer hot.
- Remove from water and drip dry.
- Cut chicken into pieces.
- For the RICE:
- In a wok, add 2 teaspoon oil, preferably oil from frying chicken skin or the congealed fats you get when you refrigerate your chicken broth. Otherwise, vegetable oil is fine.
- Saute ginger and garlic till fragrant.
- Add in washed rice and saute till rice is coated well with the oil.
- Add salt to taste (about 1 teaspoon is enough).
- Stir to mix well.
- Pour rice with ginger and garlic to your rice cooker.
- Add in broth from chicken you cooked earlier instead of your usual water.
- Add in the pandan leaves.
- Let your rice cooker do the cooking. ;)
- For the CHILLI:
- Blend all ingredients together, till smooth.
- That's all!
- - Add more chilli if you prefer it to be more spicy.
- - Add less broth if you prefer it to be thicker.
- Additional - SOUP:
- A bowl of soup is always served with a plate of Chicken Rice. Just in case, you get choked for eating too fast. Hehehe ...
- To make broth more tasty, return the bones from the chicken to broth and continue simmering for another hour. Retain 5 tablespoon of the broth for the Chilli Sauce.
- Add salt to taste. Add some shredded lettuce in a bowl and pour soup over it. Serve with the Chicken Rice.
- Additional - SAUCE to be drizzle over Chicken:
- Made from one part each of light soy and sesame oil to about 4 parts chicken stock.
the Chilli Sauce
Close
Clear Chicken Broth
Close
The Rating
Reviewed by 4 people-
What makes Kampong chicken different? A description would help me find a similar critter in Italy.
Anyway, I like the sound of this very well indeed.
decobabe
in Citta Di Castello loved it
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Mmmmh, sounds delicious - but I think I cannot get "Pandan leaves" here, can I substitute them with something?
coffeebean
in Bern loved it
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now that you tell me ppl are looking for this dish , this is gonna be the first dish i will hunt when i go to singapore, in a mean time i will cook this one
kitchen_fantasy
in Bluffton loved it
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