The dish that has put Singapore on the culinary map. Typical of Asian cuisine, it is a one-dish meal consisting of rice, broth, chicken, vegetables and the all-important dipping sauces.
Takes 30-45 minutes to prepare.
Makes 4-6 servings.
1/2 cup canola oil
2 tablespoons sesame oil
3/4 cup chopped ginger
3/4 cup chopped garlic
2 tablespoons salt
2 whole chicken breasts, halved or 1 whole chicken
3 cups jasmine rice
4 cups chicken stock
sliced leeks or spring onions
1/4 cup canola-sesame oil mixture
1/4 cup chopped ginger
2 tablespoons chopped leeks
2 tablespoons canola-sesame oil mixture
1/4 teaspoon salt
1. In a small bowl, combine the canola and sesame oils. Set aside.
2. Combine 2 tablespoons each ginger and garlic with 1 tablespoon salt. Rub all over the chicken.
3. Put enough water in a pot and add 2 tablespoons each ginger and garlic and 1 tablespoon salt. Bring to a boil then add the chicken. Cook until tender. Remove the chicken from the broth but keep the broth.
4. Combine 2 tablespoons canola-sesame oil mixture with 2 tablespoons each ginger and garlic. Brush all over the cooked chicken. Set aside.
5. In a pan, heat 2 tablespoons canola-sesame oil mixture then saute 2 tablespoons each garlic and ginger. Cook until golden brown. Add the rice and stir-fry until the grains are well-coated with the oil.
6. Transfer to a rice cooker and add chicken stock. Cook until done.
7. To make the Ginger Sauce: Heat the oil in a pan and saute the ginger. Transfer to a blender and add the leeks and oil. Blend to puree then season with salt.
8. To serve, slice the chicken then arrange on a platter with the cooked rice, hot broth topped with sliced leeks, ginger sauce, hoisin sauce and hot sauce.
(Recipe c/o Asia's in good taste)