SINGAPOREAN CHICKEN RICE

SINGAPOREAN CHICKEN RICE

Singapore chicken rice is a popular dish in Singapore for both residents and tourists. It is also known as “Hainan chicken rice” and available in taiwan, thailand and malaysia as well. Basically this is a whole one dish meal on its own. It is rice cooked in chicken stock  where the whole chicken is boiled. The rice is served separately with soya sauce, chilli sauce and the chicken sliced up. It is very nourishing. The rice can be cooked to the consistency of your choice. My son likes it a bit soupy. So… are you ready to learn this famous singaporean dish???
INGREDIENTS:
1 small tender chicken weighing maxium 1.5 kilos
4 litres of water
2 teaspoons of salt
2″ pc. ginger , pounded
2 stalks of celery, washed and roughly chopped
1 brocolli stalk, chopped roughly
1 onion peeled and halved
the hard part of a cabbage, halved
2 cups of ordinary rice (not basmati or fragrant…for my spanish followers in spain i used arroz largo)
spring onions, chopped
FOR THE RED CHILLI SAUCE:
Red chillies
Red capsicum
Ginger
Garlic
Salt
Vinegar
Put in a blender. Taste and correct seasoning. I used my magic bullet
FOR THE SOYA SAUCE:
Soya sauce
a dash of sugar
Mix together. You can add more sugar if you like it a little sweet.
FOR THE CHICKEN GLAZE
soya sauce mixed with sesame oil
METHOD:
Wash the chicken well and clean the insides. Put the water to boil in a pot big enough to hold the whole chicken and once it boils add the salt and drop in the chicken gently. Let it boil till you see the froth/scum. With a strainer remove all of that froth/scum till there is no more. Then add all the vegetables and ginger and boil for about 40 minutes or till chicken is tender. If the water evaporates you can add 1 more litre. This depends on how long the chicken takes to cook. In Spain they cook quite quickly. Once the chicken is cooked, remove it from the stock. Measure out the stock, it should be a about 4-5 cups. When the chicken is cold, coat it with the soya sauce mixed with sesame oil. I use a brush and just brush it all over with this mixture and leave it for a while and redo it again.
FOR THE RICE:
Put the strained chicken stock to boil with the rice and cook till the rice is done. If you like it soupy you will need more stock. You can even cook the rice till its a bit soft in texture.
TO SERVE:
Slice the chicken and serve it sprinkled with chopped spring onions. Put the rice in a bowl. Serve it with the soya sauce mixed with the sugar and the chilli sauce.
This is the recipe my style. I have many followers in Singapore and i request them to give us their versions of this recipe as comments.
To buy the bullet blender please go to my ONLINE STORE
NITU DIDI TIP: If you make extra stock you can freeze it and use it for noodles, or soups. This stock is very flavourful and healthy. If you have left over chicken you can use it for making chicken fried rice, cutlets etc. etc.

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This entry was posted in Chicken, Fusion, Gluten Free, Healthy Options, Low Cost, Made in China, Magic Bullet, NO OIL RECIPES, Rice is Nice, Soups-hot and cold and tagged , , , , , , . Bookmark the permalink.

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