Singaporean Hainanese Chicken Rice
Singapore's national dish: poached chicken with fragrant rice cooked in the chicken broth, served with three dipping sauces.
Ingredients
- 1 whole chicken (3 lbs)
- 2 inches ginger, sliced
- 6 scallions
- 2 cups jasmine rice
- 4 cloves garlic, minced
- 2 tbsp chicken fat or oil
- Salt
- Sauces: chili-garlic, ginger-scallion, dark soy
- Cucumber slices
Instructions
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1
Poach chicken with ginger, scallions, and salt in water to cover. Simmer 35 minutes. Remove chicken, plunge in ice water for 5 minutes to firm the skin. Reserve broth.
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2
Cook rice: Sauté garlic in chicken fat. Add rice, toast 1 minute. Add 2.5 cups reserved chicken broth and salt. Cook covered on low 18 minutes.
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3
Chop chicken into bite-sized pieces.
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4
Serve chicken over rice with cucumber slices on the side.
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5
Provide small bowls of chili-garlic sauce, ginger-scallion oil, and dark soy for dipping.
