Recipe 30: Singapore Chicken Rice with Condiments

Chicken Ingredients

1. 12cm ginger, peeled and crushed
2. 2 stalks lemongrass
3. 5 garlic cloves, crushed
4. 1 tbsp rock sugar
5. Salt to taste
6. 1 chicken (preferably a capon)

Rice Ingredients

1. 2 tbsp sesame oil
2. 2 tbsp chicken fat
3. 4 tbsp garlic, minced
4. 4 tbsp ginger, minced
5. 6 tbsp shallot, minced
6. 3 cups Heavenly White or Brown Rice (wash, soak for 15 minutes, then drain)
7. 3 pandan leaves, tied in a knot
8. 4 cups chicken stock

Chilli Sauce Ingredients

1. 5 red chillies
2. 2 garlic cloves
3. 2 tbsp lime juice
4. 2 tbsp white vinegar
5. 1 tbsp sugar
6. Salt and pepper to taste

Method for the Chicken

1. Place all the ingredients, except for the chicken, into a pot just large enough to hold it snugly. Bring to the boil then gently lower the chicken in.
2. Cover the pot with a tight-fitting lid, and switch off the heat. Allow the chicken to steep for 45 minutes, without lifting the lid to see how it is going.
3. Lift out the chicken, rinse and dry with paper towels. When cool, cut into bite-sized pieces and serve with chilli sauce.

Method for the Rice

1. Heat the oil and chicken fat in a wok over medium heat. Add the garlic, ginger, and shallot, and cook until softened, about 2 minutes.
2. Stir in the drained rice and pandan leaves. Sauté until the edges of the rice begin to turn translucent, about 3 minutes.
3. Transfer the rice mixture into an electric rice cooker, and cook for 20 minutes, Fluff the rice with a fork and discard the pandan leaves.

Method for the Chilli Sauce

1. Process all the ingredients in a food processor until finely chopped (not smooth), about 8 pulses.
2. Season with salt and pepper to taste.