My Son’s Favorite ALL Time Singapore Food

February 23, 2006

When u are living in Singapore where everywhere you turn you can find a food stall (sa Pinas carinderia ang tawag) ,you cannot help but find favor with some of the local food.

 

My two sons,NYGEL and NILES absolutely love CHICKEN RICE. Even if you close your eyes and ask them what they want to eat in a food stall or food court, the FIRST CHOICE IS CHICKEN RICE. In this page is one of the recipes of Chicken Rice 

 Hainanese chicken rice recipe, adapted to my personal preference.

Serves 4
INGREDIENTS:

Chicken:1 whole chicken, about 3 pounds
1 teaspoon salt
2 cloves garlic, peeled
4 slices fresh ginger, peeled
4 scallions, trimmed
about 12 cups water
2 tablespoons sesame oil
sliced tomatoes (garnish)
sliced cucumbers (garnish)
cilantro sprigs/coriander (garnish)

Chicken Rice:
2 cups long-grain rice
2 tablespoons peanut oil
5 shallots, peeled and minced
5 cloves garlic, minced
3-1/2 cups reserved stock from cooking chicken
1/2 teaspoon salt

PREPARATION:
Wash chicken and remove excess fat. Rub the inside of the cavity with salt.
Smash garlic and ginger slightly with the flat of a knife. Tie scallions into a knot.
Place garlic, ginger, and scallions inside the chicken cavity.
Bring the water to a boil in a pot large enough to hold the chicken.
Add the chicken, breast-side down.
Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken is done (juices from thigh should run clear when pricked with a fork).
Carefully remove chicken, draining liquid from body cavity back into the pot.
Reserve the stock to make chicken rice.
Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin. Drain, rub with sesame oil, and let cool to room temperature.
To serve, chop chicken into bite-size pieces (the Chinese do this bone and all) and arrange on a platter.
Garnish with sliced tomatoes, cucumbers, and cilantro sprigs.

To make the chicken rice, wash the rice and drain in a colander. Let stand 1/2 hour to dry.
Heat oil in a wok. Add the shallots and garlic. Stir-fry until fragrant. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant.
Transfer to a saucepan.
Add the chicken broth and salt.
Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear.
Turn heat to low.
Cover and simmer 40 minutes. Serve with Hainanese chicken.

Serve with Chili Sauce

Chili Sauce recipe
INGREDIENTS:
About 2 ounces fresh red chilies, seeded1 ounce garlic, peeled1 ounce fresh ginger, peeled3 to 4 teaspoons lime juice1/2 teaspoon salt

PREPARATION:Combine chilies, shallots(onion), garlic, and ginger in a food processor or blender and process to a paste.

Enjoy!