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Singapore Chicken Rice

SUBMITTED BY: BLUBLOTCH PHOTO BY: Lydia

"Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment."

RECIPE RATING:

Read Reviews (8)

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PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 (4 pound) whole chicken
3 cloves garlic
2 (1 inch) pieces fresh ginger root, peeled
2 green onions
1/2 teaspoon salt
2 tablespoons sesame oil
3 tablespoons vegetable oil
1 tablespoon sesame oil
2 shallots, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
1/2 cup chopped cilantro
4 cups chicken stock
1/2 teaspoon salt
3 cups long grain rice, rinsed and drained
cilantro sprigs
sliced green onion
1 cucumber, thinly sliced
2 fresh tomatoes, chopped

DIRECTIONS

Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

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REVIEWS

Reviewed on Jan. 10, 2008 by lauren

Very good! My family really liked this. I wouldn't change anything but I think the chicken... MORE

Reviewed on Jan. 25, 2005 by AlleyCat

The rice turned out beautifully so fragrant and just how i remember it,note use fresh clear... MORE

Reviewed on Sep. 1, 2008 by dunreadthis

Mmm, coming from a Singaporean I'd say this is almost like Singapore Chicken Rice but I prefer... MORE

Reviewed on Feb. 20, 2007 by LYNDALKHAW

Love it! I did the exact same thing as noted in the recipe but added a bit more spice to the... MORE

Reviewed on Jan. 22, 2006 by dashbaker

Very nice. Just like how you get it in Singapore. Thanks for the recipe! MORE

Reviewed on Jun. 2, 2008 by Thymus

Okay, I missed the comment about serving with chili sauce as a condiment and suspected it... MORE

Reviewed on Feb. 16, 2008 by Mayachagal

I was really craving for Chicken Rice and I found this recipe. I tried it out and the rice... MORE

Reviewed on Jun. 20, 2008 by Alicia

I loved the rice part of this recipe. I make it on a regular basis... but I don't think the... MORE