Dishes made of chicken and rice are common to many cultures. As a result, there are any number of variations for this dish that include ingredients germane to specific cultures. Singapore chicken and rice is one such entree that originated in the Strait of Malacca in Singapore. If you have enjoyed Singapore chicken and rice in a restaurant or even in Singapore itself, this recipe can be reproduced at home.
Step 1
Fill a large stock pot 3/4 full with hot water and bring it to a boil.
Step 2
Crush three cloves of garlic and two pieces of ginger with a garlic press or a spoon. To use a spoon, place the garlic or ginger under the spoon and press down with it on a cutting board. Gather the crushed seasonings and insert them into the chicken's cavity.
Step 3
Tie two stalks of green onion together in a knot and insert them into the chicken with the 1/2 tsp. salt.
Step 4
Slowly lower the chicken, breast-side-down, into the water.
Step 5
Bring the water and chicken to a boil on high heat. Once the chicken boils, remove the pot from the heat.
Step 6
Cook the chicken for 40 minutes; turn the chicken over halfway through the cooking process.
Step 7
Heat the vegetable oil and sesame oil in a saucepan on medium heat while the chicken is cooking.
Step 8
Add the finely chopped shallots, and chopped ginger and garlic to the pan and cook until you begin to smell them cooking.
Step 9
Add chopped cilantro and rice to the saucepan and cook until the rice begins to toast.
Step 10
Add the chicken stock and 1/2 tsp. of salt to the saucepan with the cooking rice, herbs and vegetables. Bring these items to a boil and reduce the heat to low. Allow the rice to simmer for 20 minutes or until it is tender.
Step 11
Remove the chicken from the stock pot once it is cooked thoroughly and place it under cold running water. This will tighten the chicken's skin and help it remain intact.
Step 12
Place the chicken on a cutting board and, after rubbing its outside with additional sesame oil, chop it into pieces. Some bones may be exposed and can be removed easily due to the tenderness of the chicken.
Step 13
Transfer the chicken onto a serving platter and garnish with the chopped cilantro, green onion, thinly sliced cucumbers and chopped tomatoes.
Step 14
Transfer the rice to a bowl and serve with the chicken.
Things You'll Need
- Large stock pot
- 1 4-lb. chicken
- 3 1-inch pieces of ginger root
- 2 green onions
- 3 cloves of garlic
- 1/2 tsp. salt
- 2 tbsp. sesame oil
- 1/2 cup cilantro
- 1/2 tsp. salt
- 2 shallots
- 3 cups of long-grain rice
- 4 cups chicken stock
- 5 cloves of garlic
- 1 tbsp. sesame oil
- 3 tbsp. vegetable oil
- Green onion
- Cilantro
- Cucumber
- 2 tomatoes
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