Singapore - Chicken Rice
Did not mean to post THREE Asian dishes in a row, especially since I’m playing catch up and doing the dish that speaks out to me at any given time. But I don’t think you guys mind right? It’s chicken rice! Probably THE quintessential dish of Singapore. Every street vendor that serves this is probably top notch and amazing.
Unfortunately, I have NOT been to Singapore, and have to completely rely on my knowledge from the significant other. He went to Singapore and said it’s hands down one of the best dishes. So flavorful, which is amazing considering how simple this dish is to make. It utilizes simple flavors, and is extremely easy to make. The hardest part really is removing the bones (I didn’t do that), and making sure the skin stays in tact with the meat (mine totally fell apart). Regardless of both failures, the dish was amazing and I’d highly recommend you try it.
1 whole chicken (or 3 pounds chicken thighs)
4-inch piece of ginger (peeled and cut into slices)
2 stalks green onions (cut into 1-inch pieces)
1 tbsp sesame oil
2 tbsp oil
2 garlic cloves (minced)
1 tbsp ginger (minced or grated)
2 cups rice
2 cups chicken broth
1/2 tsp sesame oil
1 tbsp lime juice
2 tbsp chicken broth
2 tsp sugar
4 tbsp chili oil
4 garlic cloves
1-inch piece ginger
1 tsp rice vinegar (sub white vinegar)
Depending on your beliefs, rinse (or don’t) the chicken under running water, both inside and outside, and dry off with a paper towel. Rub the chicken with a generous handful of salt, also both inside and outside. Stuff the chicken with the ginger slices and green onions. Put the chicken in a large pot, and fill with enough water to cover the chicken. Over high heat, bring the water in the pot to a boil. Once it starts to boil, lower the heat to low to simmer for 30 minutes.
After 30 minutes, turn off the heat and remove the pot. Prepare an ice bath (best if in the sink to prevent any water overages or splashes) and carefully remove the chicken from the pot and place in the cold water. Discard the ginger and green onion from the chicken cavity. After the chicken has cooled, place the chicken on a cutting board and pat dry with paper towels. Rub the sesame oil all over the chicken, which apparently helps the chicken from drying out! Don’t forget to reserve the broth for the…
Per your usual method, rinse and clean the rice. Usually, repeating the rinse and drain method takes about 3-4 cycles. Now, fill your bowl one more time with enough water to cover the rice. Let it sit for 10 minutes before draining one last time.
In a medium pot, heat 2 tbsp of oil over medium-high heat. When the oil is shimmering, add your ginger and garlic and let it fry for about 30 seconds before adding the rice. Let it saute (while stirring) for a minute before adding the sesame oil. Add 2 cups of the chicken broth and a pinch of salt, and let it come to a boil. Lower your heat to low, cover, and let it be for 20 minutes. Remove from the heat, and let it sit for 5 more minutes before you remove the lid. Give the rice a good stir and scrape up any potential crusty rice from the bottom.
Carve the chicken for serving. For this step, I will typically cut the thighs, drumsticks, wings, and breast and slice them the best I can. Unfortunately, I don’t know how to remove the bone while keeping the chicken and skin intact. I hope you have better luck!
Place all the ingredients in a blender or food processor until smooth. Easy peasy!
The best part about this dish, besides the chicken of course, is using the reserved chicken broth to make a soup as a side! Season it with salt if you’d like, and garnish with thinly sliced scallions, if desired. Delicious! You can also serve everything with a side of sliced or cubed cucumbers for a well balanced meal. Never say no to veggies, kids!
Recipe adapted from Steamy Kitchen.