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- Meat and poultry
- Popular chicken
- Chicken and rice
A traditional and tasty Hainanese dish, this is an immensely popular chicken dish in Singapore and Malaysia. Pandan leaves are used in Thai and Southeast Asian cuisines; look for them online or in specialty shops.
2 people made this
- 1 chicken (1.8kg)
- 5cm root ginger, cut in big slices
- 3 spring onions
- a big pot of boiling water (must be able to contain the whole chicken)
- Sauce for the chicken
- 1 1/2 teaspoons salt
- 1 tablespoon sesame oil
- 1/2 tablespoon soy sauce
- For the rice
- 740g rice, washed
- 5 cloves of garlic
- 5 thick slices root ginger
- 1 stalk lemongrass
- 2 shallots
- 4 pandan leaves, knotted together
- 2 tablespoons corn or rice bran oil
- 1 1/2 teaspoons salt
- 1L chicken stock
- Chilli sauce
- 10 fresh red chillies
- 6 cloves garlic
- 5 shallots
- 2.5cm piece root ginger
- 1 tablespoon vegetable oil
- 10 limes, juiced
- 2 tablespoons vinegar
- 2 teaspoons salt
- 2 teaspoons sugar
MethodPrep:30min ›Cook:1hr20min ›Ready in:1hr50min
- Wash the chicken and stuff with ginger slices and spring onion. Fill a big pot with water that is enough to immerse the whole chicken. Bring it to the boil. Hold the chicken by its neck and put the rest of the body into the pot, lift it up and repeat the motion 5 times, so that the boiling water will cook the inside of the chicken. Put the whole chicken back into the pot, making sure that the neck is under the water.
- Cover the pot and turn off the heat. Leave the chicken in the hot pot for about 1 hour to 90 minutes.
- Remove the chicken, retain chicken stock for making rice and soup. Wash chicken under tap water as this will make the meat tender.
- Blend the chicken sauce ingredients and put aside.
- To make the rice: wash the rice, drain the water and leave the rice to dry for half an hour. Dice the garlic and shallot. Dice the lemongrass.
- Pour oil into a frying pan or wok, put in the shallot, garlic, ginger and lemongrass and fry till fragrant. Pour in the rice and fried till dry and fragrant.
- Transfer to a rice cooker and add salt and chicken stock, and place pandan leaves into the pot before cooking.
- When rice is cooked, remove ginger and pandan leaves.
- To make the chilli sauce: blend chillies with garlic, shallots and ginger. Add vinegar, lime juice and oil. Add salt and sugar to taste.
- To serve: cut the chicken into bite-sized pieces, serve on the rice and drizzle the chicken sauce over the chicken. Serve the chilli sauce on the side. Garnish with sliced cucumber, tomatoes and coriander leaves and serve.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
I tried this dish in Singapore and Kuala Lampur. Sounds dull, but it's really delicious! Be sure to make the sauce. It's fresh and full of flavor. I used a coconut rice recipe I got from a hotel chef. (I'll post it to this site so you can check it out.) It's critical to immerse the hot chicken in an ice bath to stop the cooking process and seal in the juicyness. My only criticism of the recipe is the amount of salt in the chicken sauce. That might be a typo. Start with a pinch and taste it until you get the flavors just right. Overall, this is a simple and delicious dish!-22 May 2013(Review from this site AU | NZ)