My Home Style “Singapore Roasted Chicken Rice” was born when Mr Rana said we should roast the ready to eat Hainanese Chicken to make sure it was properly cooked and it tasted so much like Singapore Roasted Chicken Rice that I have always made it the same way whenever I make Chicken Rice 🥹🥹
Ingredients & Method:
1) for boiling 2 whole chicken:
* 3.5 litres water added in 2 parts
* 8 ginger slices
* 8 garlic cloves
* 2 tsp salt
- boil on medium high 🔥 for 10mins and flip. Boil for another 10mins and flip again and cover it to allow the chicken to further cook for about 15-20mins.
2) for brining the chicken
* 4 tsp salt
3) for fragrant rice
* 8 cups thai jasmine rice washed and drained
* 8 pandan leaves washed and tied into knots
* 4 ginger slices
* 4 garlic cloves halved
* 1.5tsp salt
* 1.5litres soup stock or enough stock to cover about 1cm above the rice level
4) sauce for coating chicken
* 5 spoons sesame oil
* 5 spoons Kikkoman soy sauce or light soy sauce
* 4 spoons dark soy sauce
- you can serve the chicken after coating sesame oil and light soy sauce as Hainanese Chicken Rice but we like our chicken well done and roasted so that’s why we roast it and it tastes almost similar to Singapore style roasted chicken rice (although the authentic way to get roasted chicken is to deep fry and not oven roasting)
5) for chilli sauce
* 24 red chillies,
* a small knob of ginger cut into small pieces of easy blending
* 5 garlic cloves quartered for easy blending
* 1.5 tsp salt
* juice from 1 whole lemon
* 2 ladles of hot soup stock
* 2.5 spoons white sugar
4) stir fried choy sum
* 2 cloves garlic was browned in olive oil and stem part of choy sum cooked half way before adding leafy parts and seasoned with salt.
5) beans sprouts
* lightly blanched in the soup stock
6) soup
* top up with more hot water and add salt if necessary and garnish with fresh spring onion and coriander
#chickenrecipe