Chicken rice is the national dish of Singapore. It is made with poached chicken, steamed rice, and a variety of sauces such as garlic – ginger sauce, chili sauce, and soy sauce. It is commonly paired with chicken broth soup. This dish is also popular in China or Chinese communities throughout the world. It is commonly referred to as Hainan chicken rice. There are different variations of this dish. The basic concept, however, consists of poaching the chicken, cooking the rice, and preparing the sauces.
When I was in Singapore, this dish could be found in every nook, cranny, and Allie. The price was also incredibly affordable. You can usually pick this up for about six US dollars, which is incredibly reasonable considering the fact it will serve two people.
When poaching this dish, make sure the chicken is fully submerged in the water and cooked over a very low heat. Likewise, ensure it is nicely stuffed with ginger and green onions. It is also important to fully submerge it in the ice water to make sure the skin becomes crispy when serving it. Don’t cook the chicken for over an hour, otherwise it will become rubbery – especially if the heat is turned up too high. In terms of cooking the rice, it can be done in a rice cooker to make it a little more convenient. You can also add pandan leaves for additional aroma. Remember, the sauces in this recipe are very important as they are key element to a successful outcome. Make this today. We are sure you will love it.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1 (1 lb) whole chicken
- 3-4 stalks green onion, cut in 3 inch slices
- 2 thumb size ginger, sliced
- water enough to cover the chicken
- 2 cups uncooked rice, rinsed
- 4 cups chicken broth
- 2 thumb size ginger, minced
- 3 cloves garlic, minced
- 1 tsp salt (to taste)
- cooking oil
For garlic ginger sauce:
- 3 cloves garlic, peeled
- 2 thumb size ginger, slice
- salt to taste
- 2 tbsp chicken stock
- 1/2 tsp sugar
- 1 tsp sesame oil or olive oil
- 1 tbsp lime (lemon) juice
For garnish and finishing:
- coriander leaves
- cucumber sliced
- 1 tbsp soy sauce
- 1/4 tsp sesame oil
- Servings: 5
- Time: 1 hour 10 minutes
- Level: Moderate
- Cuisine: Singaporean/ Malaysian
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Clean the chicken and pat dry. Rub salt around the outside of the chicken and inside the cavity. Stuff with sliced green onions and ginger. Transfer the chicken into a deep large pot breast side down.
- Pour in enough water to cover the chicken. Bring to a boil. Turn the heat down to low, cover and simmer for 45 minutes to an hour. This process is similar to poaching.
- While the chicken is poaching, make the garlic – ginger sauce. Combine all garlic ginger sauce ingredients to a blender and pulse until ground or minced.
- After 45 minutes, remove the chicken from the pot and keep the stock. Submerge the chicken into bowl of cold water with ice cubes for at least 10-15 minutes. Remove the chicken and pat dry.
- Add some cooking oil to a preheated pot. Add in ginger and garlic and saute until soft and fragrant. Add in rice and stir until well combined. Pour in the chicken stock, season with salt and bring to a boil. Cover and allow to simmer over low heat until rice is cooked. You can use rice cooker for better results.
- To serve: Scoop up rice and put it in on a serving plate.
- Carve the chicken. We slice it about 3/4 of an inch thick, but it depends on your preferences.Then, put it on a platter. It can be placed on top or at the side of the of the rice. Add some sliced cucumbers.
- Brush the chicken with combined sesame oil & soy sauce.. Garnish with coriander.
- Serve this dish with garlic – ginger sauce, chili sauce, or a light soy sauce.
- Serve and enjoy!