Singapore Chicken Rice

In Singapore, conversations always turn to where the best place is to eat this perennial favorite. Originally from Hainan Island in China, this dish is all over Singapore. My personal favorite is Lau Pa Sat at Newton Circle (Circus). Quick and easy to make also.

INGREDIENTS

For the chicken

2 Kg boned chicken thighs

3 cloves garlic

2 (3 cm) pieces fresh ginger root, peeled

2 green onions

1/2 teaspoon salt

2 tablespoons sesame oil

For the rice

3 tablespoons vegetable oil

1 tablespoon sesame oil

2 shallots, finely chopped

5 cloves garlic, minced

1 (3cm) piece fresh ginger root, peeled and chopped

250 ml chopped cilantro (coriander leaves)

500 ml cups chicken stock

1/2 teaspoon salt

400 ml long grain rice, rinsed and drained

Garnish

cilantro sprigs

sliced green onion

1 cucumber, thinly sliced

2 fresh tomatoes, chopped

Chili sauce to taste

DIRECTIONS

Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and add them to the pot. Tie the green onions into a knot, and place them in the pot along with 1/2 teaspoon of salt. Add the chicken

Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes 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 the coriander and rice, and cook, stirring until toasted. Pour in the 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, remove it from the pot, and place it under cold running water to tighten the juices. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter. Serve with the rice, and garnishes on the side.