Singapore’s main dish Hainanese Chicken Rice is an all time favourite of any person who travels to Singapore. This dish is available from small to big restaurants there. The dish is served in Singapore’s restaurants as bite- sized chicken pieces along with fragrant rice and spicy chilli and ginger paste.
Hainanese Chicken Rice has its origin from Hainan island and the local people call it Wenchang Chicken.
INGREDIENTS
- 1 whole chicken
- 5 cloves of garlic
- 2 small pieces of peeled ginger
- 2 green onions
- 1/2 teaspoon salt
- 2 tablespoons sesame oil
- 2 tablespoons sesame oil
- 3 tablespoons vegetable oil
- chopped shallots – 2 to 3
- 1/2 cup chopped cilantro
- 4 cups chicken stock
- 1/2 teaspoon salt
- 3 cups long grain rice, rinsed and drained
- cilantro sprigs
- 1 cucumber, thinly sliced
- 2 fresh tomatoes, chopped
COOKING METHOD
- Boil water in a vessel. . Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Dip the chicken into the water for boiling
- Once the chicken is boiled cover it and remove from heat. Keep it covered for 30 minutes till the chicken is half cooked.
- Heat the vegetable oil and 1 tablespoon of sesame oil in a saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to boil covered in low heat. Cook it for about 20 minutes till the rice is steamed.
- Now remove the cooked chicken from the pot and keep it in cold wate.Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato.
- Serve with rice, bok choy, sliced cucumber, cilantro, chili sauce, and kecap manis
