My Cookery Page

The Chinese makes up more than 75% of Singapore population, and thanks to them, we have inherited some great recipes which came down from China. Some have been localised to suit local taste.   This is not official but it seems to me that chicken rice has become somewhat of a national dish in Singapore, especially Hainanese Chicken Rice recipe which was brought in by early immigrants from southern China.    I found this recipe to be quite authentic, try it.
Ingredients for chicken:  2kg chicken; 2.5cm bruised; 2 cloves garlic, crushed;  2 tbsp sesame oil; 1 tsp light soya sauce;

For rice:  600g long grain rice;  3 cloves garlic - sliced;  2cm ginger - sliced; 1 tbsp vegetable oil;  6 cups chicken stock; 2 tsp salt; 2 tsp sesame oil

For chilli sauce:  6 fresh red chilli, seeded;  1 clove garlic; 2cm ginger; 1 tsp salt; 2 tsp sugar; 1 tsp vinegar or lime juice; 2 tsp chicken stock

Method :

Boil the water in a large pot big enough to hold the chicken. Add in ginger and garlic into the pot and after that, put in the chicken into the boiling water.  Do not cover, as this will prevent the chicken from hardening.   Let it immerse for 2-3 minutes.   Turn off the heat and let the chicken cool in the covered pot for 20 minutes.

Repeat the boiling process and cool for another 20 minutes.  Test with a toothpick to ensure it is cooked.  When the chicken is cooked, drain out the water in a colander.   Run cool boiled water over the whole chicken including its cavity.  This prevents overcooking and firms up the meat.  Brush it with a mixture of sesame oil and soy sauce. 

Reserve enough stock for rice and chili sauce.   To the remainder of the stock, add in the cut pieces of chicken beck, legs and wings and re-boil stock for 10 minutes.  Season lightly with salt , pepper and spring onion.

To prepare rice:   Wash and drain rice well.  Heat vegetable oil in a pot or rice cooker and fry garlic and ginger until golden brown.  Add drained rice and fry for 2-3 minutes.  Add 6 cups of stock, sesame oil and salt.  Cook uncovered until all liquid is absorbed.  Cover the pot tightly and reduce heat until the rice is cooked and fluffy.

To prepare chilli sauce:  Mix all ingredients in a  blender and grind finely.  Add into the boiling chicken stock.  Put into a sauce bowl. To serve,  cut chicken into bite size and garnish the chicken with sliced cucumbers and sliced tomatoes.  Pour some light soy sauce. Best eaten with hot soup and chili sauce