The Palatable Chicken Rice
This simple, easy to follow, practical, homemade recipe of The Palatable Chicken Rice will give an appetizing meal that is really good not only for you but also for all of the members in your family! Do try!!
Chicken Rice, which is called Wenchang Chicken in Chinese Language, is a famous dish especially in Singapore and Malaysia. This dish is actually from Hainan, a region in China.
The Chicken Rice that is famous in Singapore and Malaysia is not really similar with the one in Hainan probably because an adjustment has been made by The Hainanese who migrated to South East Asia.
Many Singaporeans and Malaysians are crazy about this dish not only for the chicken and rice but also for the special chili sauce.
Course : main course
Cuisine : asian (singaporean and malaysian)
Keyword : singapore chicken rice
Servings : 4 people
Ingredients :
For the rice :
- 3 cups of uncooked washed rice
- 5 tablespoons of vegetable oil
- 4 cloves of finely chopped garlic
- 4 of finely chopped shallots
- 2 + ½ cups + 2 tablespoons of chicken stocks
- 4-6 blades of pandan leaves or screwpine leaves
- 1 small thumb of cleaned and bruised of ginger
- 1 tablespoon of garlic and shallot oil
- 70 grams of chicken fats
- 1 + ½ teaspoon of salt or up to your taste
For the chicken :
- 1 whole of preferably free range organic chicken
- 1 small thumb of cleaned and bruised of ginger
- 5-6 stalks of washed scallion
- 10 bowls of adjusted accordingly of chicken stock
- 4 blades of pandan leaves or screwpine leaves
- 1 of roughly chopped of carrot
- 2 + 1 teaspoons of salt
- 10 bowls of cold water
- 1 of peeled, halved and sliced diagonally of cucumber
For the sauce :
- 2 tablespoons of light soy sauce
- 2 tablespoons of chicken stocks
- 3 teaspoons of sesame oil
- 3 teaspoons of garlic and shallot oil
For the chicken rice chili sauce :
- 90 grams of red chilies ; some bird’s eye chili can be added if you want to
- 15 grams of garlic
- 50 grams of ginger
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 50 ml of chicken stock
- 60 ml of lime juice or up to your taste
For the garnish :
- Several sprigs of cilantro
Instructions :
For the chicken :
- The chicken is washed and dried out well. The ginger and scallion are stuffed into the chicken’s cavity. 2 teaspoons of salt as scrub are rubbed all over the chicken for smooth looking skin.
- In a medium stockpot which fits the chicken well, the chicken stock is boiled together with pandan leaves, carrot and salt.
- The whole chicken is submerged, breast side down in the boiling water for more or less 35-45 minutes depending on the size of the chicken. The heat is lowered to gentle simmer quickly.
- The chicken is removed and it is plunged into prepared cold water at once for 10 minutes. The chicken stock is kept for later use.
- The chicken is dried-out. The ginger and scallion are thrown away from the cavity and it is put aside to cool before cutting it tidily into the desired serving size.
For the rice :
- The oil is heated up in large flat base frying pan. The chopped shallots and garlic are fried until you smell the nice aroma. The rice is added and they are stirred properly. The rice mixture is removed to the rice cooker.
- The chicken stock, pandan leaves, ginger, garlic, shallot oil, chicken fats, and salt are added into the rice mixture. They are cooked based on the rice cooker’s manual instruction.
For preparing the chicken rice :
- A serving plate is lined with cucumber slices.
- The chicken pieces are arranged on top and the prepared sauce is poured in before garnishing with cilantro.
- Now your homemade Chicken Rice is ready and you serve it with the special chicken rice chili sauce.