Singapore Chicken Rice Set includes chili sauce, pandan rice, soya sauce dressing, tips and tricks to cook tender and juicy chicken.
Chicken rice has a special place in the hearts of many Singaporeans and also of those who traveled, worked and lived there before. It is incredibly affordable, accessible and widely popular! Every corner of a street will surely have a chicken rice shop, and what's not to love about it? Juicy chicken, fragrant and flavourful rice, paired with wonderful tangy spicy chili sauce. It is nutritious, good for you, and also for your pocket!
I often had chicken rice for lunch or dinner, sometimes even supper! Different stores have different ways of preparing chicken rice, but nevertheless, they all have 3 main components: steam (or sometimes roasted) chicken, rice, and chili sauce.
Of course, there are many commercial paste/seasoning sauces for chicken rice, but if you want to enjoy the original taste of Singapore Chicken Rice, let's make it from scratch!!
00:00 start
00:20 Chicken stock
00:52 Wash & Marinating chicken
01:45 Boiling Chicken (Tips)
02:20 Making chicken oil
02:59 Fragrant Rice
04:26 Chili sauce
05:15 Beansprouts (Optional)
05:28 Cut Chicken
06:06 Soya Dressing Sauce
06:42 Plating
06:47 Soup
07:17 Taste & Review
07:41 Ending
Now, how to make singapore chicken rice with chili?
Singapore Chicken Rice Set Recipe:
INGREDIENTS (5-6 servings)
Stock & rice & poached chicken
-1.5-1.7 kg chicken bones
-1 free range chicken (about 1.7kg)
-Coarse salt and fine salt
-Sugar
-White pepper powder
-2 large knobs of ginger
-4 spring onions
-1 bulb of garlic
-3 chopped pandan leaves
-50-70 gr chicken skin & fats
-4 cups of raw jasmine rice
-2 cups of beansprouts (optional)
-Sliced cucumber
Chili sauce:
-1 large knob of ginger
-1 bulb of garlic
-3 big red chilies
-7 small chili padis (bird eyes)
-1 lime
-6 calamansi
-Oil rendered from chicken skin & fats
-7 tbs chicken stock
-3/4 tbs salt & 1 tbs sugar
-3 tbs white vinegar
-1 tbs + extra sesame oil
Soya dressing sauce:
-80 ml chicken stock
-1 tbs sugar
-3-4 tbs soya sauce (mix different brands for better taste)
-3/4 tbs oyster sauce
-3/4 tbs sesame oil
Directions:
Chicken stock
-Boil 3 litres of water and add 1.5-1.7kg of chicken bones
-Skim foam, add 1 tbs salt
-Smash 1 large knob of ginger, 2 spring onions
-Add to the soup, simmer under low heat for 2 hours
Chicken
-Sprinkle coarse salt on~1.7kg free range chicken
-Rub gently, then rinse with clean water
-Season with fine salt generously in the cavity and on the skin
-Add sliced ginger and spring onion in the cavity
-Let sit for at least 45 mins
(Chicken stock) *After 2 hours:
-Remove spring onion, ginger and bones
-Turn to high heat
Now we’re going to cook the chicken:
-Don’t put the chicken immediately! Ladle hot soup on the skin first to prevent bursting the skin
-Submerge the chicken entirely, add more water if needed
-Once the soup starts boiling, continue to cook for 10 mins
-Then cover lid, turn off heat
-Leave it to cook under remaining heat for 40 mins
Chicken oil
-Cut 50-70gr chicken fats & skin into small pieces
-Fry under low heat until all fats are rendered
(We need the oil for rice, chili & dressing sauce)
Chicken Rice
-Peel 1 bulb of garlic and slice,smash 1 large knob of ginger
-Add 4tbs extracted chicken oil to a pot
-Fry garlic & ginger for 2 mins
-Add 3 chopped pandan leaves
-Add 4 cups of washed rice, mix well
-Add 1 tsp salt & ½ tsp sugar
*After 40 mins of cooking the chicken with remaining heat, remove it, submerge in a bowl of ice water for 10 mins. Bring chicken stock to a boil
-Add 5 cups of boiling chicken stock to the rice pot (1.25x from rice)
-Mix well, simmer for 10 mins under low heat (Tips: close half lid to prevent overflowing)
-Close the lid entirely, off heat and let it sit for 15 mins
Chili sauce
-Chop 3 big chillies, 8 chili padis, 1 bulb garlic, 1 large knob ginger, 1 lime and 6 calamansi
-Add chili, garlic & ginger into blender. Squeeze lime and calamansi juice
-Add 4 tbs extracted chicken oil, 7tbs chicken stock, ¾ tbs salt, 1tbs sugar, 3tbs vinegar, 1 tbs sesame oil
-Blend well until smooth (Taste and adjust accordingly, it has to taste slightly sour)
-Top w extra sesame oil
Optional: Blanch beansprouts for 1-2 minutes (This will give nice texture)
*Remove chicken from ice water bath, remove spring onion & ginger. Debone chicken, cut to small pieces
Soya Dressing Sauce
-80ml chicken stock
-1 tbs sugar
-3-4 tbs soya sauce (Tips: mix with different brands)
-3/4 tbs oyster sauce
-3/4 sesame oil
Plating:
1. Chicken
Drizzle soya sauce dressing on to the chicken, and drizzle extra sesame oil. Add beansprouts on the side/below the chicken. Add slices of cucumber and garnish with green parts of spring onions.
2. Soup
Take a bowl chicken stock, add white pepper and chopped spring onion
3. Chili
Place it in a saucer (The remaining can last for 3 weeks, refrigerated)
ENJOY!
Stay safe, keep cooking and see you next time!
XOXO
Chubby Whale