Singapore Chicken Rice – A small batch

April 29, 2014 at 12:44 pm Leave a comment

chicken rice

aka Hainanese Chicken Rice

This recipe looks and sounds deceivingly simple. But like many Asian dishes with more than a few ingredients and lots of steps, it’s well worth the effort.

Chicken
2 chicken breasts, with skin and bone
2 inches fresh ginger, sliced
2 green onions, cut into sections
1 teaspoon sesame oil
kosher salt

Rinse chicken well
season generously with salt
place the chicken and stock in a pot and fill with cold water to cover by 1 inch
add ginger, green onions, and sesame oil
bring the pot to a boil over high heat, then immediately turn the heat to low to simmer
cook for about 20 minutes
immediately plunge cooked chicken breasts into an ice and water bath (this keeps the chicken moist and tender)

Reserve the poaching liquid

Rice
1/2 tablespoon oil
2 cloves garlic, grated
1 inch fresh ginger, grated
1 cup long-grain, uncooked
1 cup chicken stock (use poaching liquid)
1 teaspoon sesame oil
salt

Wash the rice, exchanging clean water until it runs clear
allow rice to soaked in cool water for 10 minutes
drain the rice
heat oil over medium-high heat
add the ginger and the garlic and fry until fragrant (be careful not to burn the)
add drained rice and stir to coat with oil
cook for approximately 2 minutes
add the sesame oil, mix well
add 1 cup of reserved poaching liquid
add salt and bring to a boil
immediately turn the heat down to low, cover, and cook for 15 minutes
remove from heat and let sit, with lid still on for 5-10 minutes more

While your rice is cooking, remove the chicken from the ice bath
separate meat from bone and rub with the sesame oil
carve the chicken for serving

Chili sauce
squirt of lime juice
1 tablespoon reserved chicken poaching liquid
1 teaspoon sugar
1 tablespoon sriracha chili sauce
1 cloves garlic
1 teaspoon fresh grated ginger
1 tablespoon soy sauce

Combine in a blender or food processor until smooth

Serve with chili sauce, soy sauce, cucumber slices, and a bowl of hot broth, garnished with cilantro and scallions

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Entry filed under: For One or Two, General Asian, Main Course, Popular Ethnic Dishes. Tags: .

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