Brought to Singapore by the people of Hainan (an island off the southern-most
coast of China), this has become a national dish, loved by Singaporeans.
Visitors from Southeast Asia have been known to fly in specially for a taste
of this gourmet boiled chicken and rice cooked with chicken broth. Freshly
ground chili and garlic sauce, flavored with chicken stock, add that touch of finesse.
One chicken, weighing one-and-a-half kg (3 lbs)
20 cups water
30 grams (one oz) fresh young ginger, peeled (optional)
2 cloves garlic, peeled
One plant spring onion, washed
Half tsp salt
2 Tbs vegetable oil
Instructions to Cook
Wash chicken and remove knobs of fat on either side of the buttocks.
Smash the ginger and garlic and tie the spring onions into a knot.
Stuff the chicken with salt, garlic, ginger and spring onions.
Boil 20 cups of water in a large pot. Add chicken, breast side down,
submerging completely. Boil water, turn the heat down to very low
and simmer for 30 to 40 minutes, uncovering once to turn chicken over.
Remove chicken and drain liquid from the body cavity. Retain
liquid for later use. Wash under tap water for 2 minutes to stop
the cooking process and to tighten the skin. Drain, rub some
vegetable oil over and let the chicken cool to room temperature.
Chop the chicken into bite-sized pieces and serve garnished with
sliced cucumbers and tomatoes. Coriander (cilantro) leaves can
be used to decorate the top. Keep broth for cooking rice and
making a simple soup with sliced cabbage.
Chicken Rice Ingredients
12 oz long grain rice
5 cloves garlic, peeled and chopped finely
5 shallots or onions, peeled and chopped finely
Two-and-a-half Tbsp vegetable oil
Three-quarter to three-and-a-half cups chicken broth
Three-quarter tsp salt
Instructions to Cook
Wash rice and drain in a colander for 10 minutes
Heat two-and-a-half Tbs vegetable oil over high heat in a wok. Add
shallots and stir fry for one minute till fragrant. Add garlic and stir
fry for one minute.
Add the rice grains and stir fry for 3 to 4 minutes.
Transfer to a saucepan or rice cooker and add the chicken broth and
salt. Boil over high heat and lower down the heat to steam the rice
when the water level reaches the level of the rice grains and steam
holes appear. Steam for 30 to 40 minutes till rice is cooked.
Chili Sauce Ingredients
60 grams (2 oz) fresh red chili peppers
30 grams (1 oz) shallots or onions
30 grams (1 oz) garlic
30 grams (1 oz) fresh young ginger (optional)
Half cup boiling chicken broth
4 tsp lime or lemon juice
One tsp rice or malt vinegar
2 tsp sugar
One tsp salt
Sauce Preparation Instructions
Peel shallots, ginger and garlic and pound till very fine. Pound
chilies will very fine. Or use a food processor to grind the ingredients.
Put all into a bowl and add the boiling chicken broth. Add remaining
ingredients, cool and leave for at least one hour before serving.
This chili sauce can be stored in the refrigerator for at least 2 weeks.
submitted by Shirley