RECIPES OF SINGAPORE

Ingredients    (Hainanese Chicken preparation)

3 lb

1 tsp

2 cloves

1 cm

4

12 cups

2 tbsp

Whole chicken

Salt

Garlic (peeled)

Fresh ginger (sliced & peeled)

Scallions (trimmed)

Water

Oriental sesame oil (dark)

Tomatoes (sliced)
Cucumbers (sliced)
Cilantro sprigs

1. Wash chicken and remove excess fat
2. Rub the inside of the cavity with salt
3. Smash garlic and ginger slightly with the flat of a knife
4. Tie scallions into a knot
5. Place garlic, ginger, and scallions inside the chicken cavity
6. Bring water to a boil in a pot large enough to hold the chicken
7. Add chicken, breast-side down
8. Simmer, covered, 30-40 minutes, turning chicken halfway through the cooking process, until chicken tests done                                  (Juices from thigh should run clear when pricked with a fork)
9. Carefully remove chicken, draining liquid from body cavity back into the pot
10. Reserve the stock to make chicken rice
11. Plunge the chicken into ice water for 5 minutes to stop the cooking process and tighten the skin
12. Drain, rub with sesame oil, and let cool to room temperature
13. To serve, chop chicken into bite-size pieces and arrange on a platter
14. Garnish with sliced tomatoes, cucumbers, and cilantro sprigs

 Serve with Rice specially made

                                RECIPES OF SINGAPORE

Hainanese Chicken Rice

Ingredients    (Rice preparation)

2 cups

2 tbsp

5

5 cloves

3-1/2 cups

1/2 tsp

Rice (long-grain)

Peanut oil

Shallots (peeled and minced)

Garlic (minced)

Stock reserved from cooking Hainanese chicken (above)

Salt (adjust to taste)

Method

1. Wash and drain rice and stand 1/2 hour to dry

2. Heat oil in a wok

3. Add shallots and garlic

4. Stir-fry until fragrant

5. Add rice grains and stir-fry 3-4 minutes, until glossy and fragrant

6. Transfer to a saucepan

7. Add the chicken stock and salt

8. Bring to a boil over high heat and boil until the liquid level evaporates to the level of the rice and steam holes appear

9. Turn heat to low

10. Cover and simmer 40 minutes

Serve with Hainanese chickent