Deceptively plain sounding, this boiled chicken with rice dish is a Singaporean delight that is sometimes considered as the “national dish” of Singapore. Canteen vendors in Singapore sometimes simplify the dish down to boiled chicken, rice, and soy sauce, but the addition of a few flavors: garlic, onion, and ginger, take the taste to a whole new level.
Ingredients:
- 1 fresh chicken of about 3 lbs. (1.5 kg)
- 2 garlic cloves
- 1 spring onion, chopped
- 1-inch piece of ginger
- 1 tsp. sesame oil
- 2 tsp. oyster sauce
- 1 cup long grain rice
- 1 spring onion sliced thinly
- 1 cucumber sliced thinly
- Salt
- Rub chicken with salt and let stand for about an hour. Place the coarsely chopped spring onion, ginger, and garlic inside the bird, place in a large stock pot, and cover with cold water. Bring water to a boil, and then simmer for 15 minutes, skimming off froth that forms on top.
- Turn stove off, cover the stock pot, and let stand for 30 minutes.
- Remove chicken from stock, rinse it with cool water, then rub the skin with sesame oil.
- Halve the chicken along the breastbone. Cut wings and drumsticks away from the breast. Chop each joint and each breast into 1-inch strips. Set aside
- Boil half of the leftover stock uncovered, for 10 minutes, or until it is reduced by half. Add oyster sauce and set aside.
- Rinse rice, then cook in remaining chicken broth until done.
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