Chicken Rice For the Soul
but really... it's for the tummy 😝
it’s the national dish of Singapore, but how many of us know how to cook it, really? The Pantry Boy teaches us how to make chicken rice from scratch, and even lets us in on his (now-not-so-secret-because-we’re-sharing-it-here) chili sauce recipe 🥵
P.S our office devoured an entire tub of the chili sauce within 3 days after the shoot…
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Chicken Rice Recipe
makes 3-4 portions
to poach chicken
1 whole chicken
water (to cover chicken)
1 piece ginger
2 pieces coriander root
2 pieces of shallot
2 pieces of garlic clove
salt
for rice aromatics
3 cups of rice
3 cups chicken stock liquid
2 tbsp of chicken fat
3 pieces of shallot
2 pieces of garlic
2 pieces of coriander root
2 pieces of lemongrass bottom, lightly smashed
3 pieces of pandan leaves, tied into a bundle
chicken rice chilli
100g Big Red Chilli, rough chop
3 pieces chilli padi
50g shallots, peeled
25g ginger, peeled
14g garlic, peeled
20g chicken Fat
14g fresh calamansi juice
for dressings & sides
sesame oil
soy sauce
chicken rice chilli
coriander
cucumber slices
tomato slices
prepare the chicken by rubbing with salt to remove any loose feathers. on the side, prepare a big pot and boil water with (poach chicken) aromats for 5 mins
then blanch chicken in the pot 45 minutes over low flame, covered. remove chicken and leave it in an ice bath. reserve 3 cups of chicken stock and set aside
in a pan, saute (rice) aromats with chicken fat and pour it into the uncooked rice. add chicken stock and cook
while rice is cooking, make the chilli by blending all ingredients together and season to taste
assemble by chopping up chicken, garnish with sesame oil & soy sauce, cilantros, cucumber and tomatoes