Singapore Chicken Rice, a dish synonymous with Singapore and Malaysia.
- 12cm ginger, peeled and crushed
- 2 stalks lemongrass
- 5 garlic cloves, crushed
- 1 tbsp rock sugar
- Salt to taste
- 1 chicken (preferably a capon)
- 2 tbsp sesame oil
- 2 tbsp chicken fat
- 4 tbsp garlic, minced
- 4 tbsp ginger, minced
- 6 tbsp shallot, minced
- 3 cups Heavenly White or Brown Rice (wash, soak for 15 minutes, then drain)
- 3 pandan leaves, tied in a knot
- 4 cups chicken stock
Chilli Sauce Ingredients
- 5 red chillies
- 2 garlic cloves
- 2 tbsp lime juice
- 2 tbsp white vinegar
- 1 tbsp sugar
- Salt and pepper to taste
Method for the Chicken
- 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.
- 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.
- 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
- 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.
- Stir in the drained rice and pandan leaves. Sauté until the edges of the rice begin to turn translucent, about 3 minutes.
- 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
- Process all the ingredients in a food processor until finely chopped (not smooth), about 8 pulses.
- Season with salt and pepper to taste.