Servings

2+ leftovers for fried rice

Ready in:

Time to cook

2 hours

Good for:

Dinner

My Singapore chicken rice

I spent a lot of time in Singapore and one of my favorites is the chicken rice- a very simple dish with a lot of coriander leaves. You used to be able to buy this at the food stalls. Since I am now traveling a lot less, I had to find a way to re-create this. It’s not the same, but very comforting. I can live off these rice- just try.

Ingredients

1 free-range chicken

2 pieces of ginger (about 2.5 cm each), mashed a bit and sliced

5 cloves of garlic, cut in half

1 red chili

1 small portion (premade miso soup)

sea salt

1 small onion or green onion

10 small cherry tomatoes

soy sauce

fresh cucumber sliced

For the rice:

300 g jasmine rice

1 piece of ginger 2 1/2 cm cut into small pieces

3 cloves of garlic chopped

for serving

gluten-free soy sauce

dipping sauce made with 3 tbsp chicken stock, freshly grated ginger, 1 tbsp sesame oil and 2 drops of maple syrup + salt

Indian sweet mango chutney or use lime chutney if you prefer.

A few cumin seeds or cardamon to serve the rice

Instructions

Step 1

Rinse the chicken and remove any visible fat (keep it).

Pad dry and season inside and out with sea salt. Add the chicken to the pot with the ginger and chili and garlic.

add enough water to cover + stir in the mizo paste. Bring to boil. Simmer on low for 30 minutes. turn of heat and leave for another 30 minutes.

Remove the chicken with slotted spoon. Cut into large pieces (wings,legs,drumsticks,breasts. I remove the skin since we will not eat it anyway).

Step 2

Pour the chicken stock through a sieve or at least remove the spices. Keep ready.

Place the chicken pieces in oven proof dish and add the tomatoes cut in pieces. Add approximately 1 cup of the chicken broth. Sprinkle with soy sauce.

Step 3

Wash the jasmine rice until water runs clear and leave in cold water for about 20 minutes.

Step 4

Meantime take the visible chicken fat, which you kept and the fat you can take off with the skin and melt in a small pot. Add a bit of sesame oil if required until you have about 3 tbsp of fat.

While the rice is getting ready to cook – add the chicken dish to the oven- 200 degrees preheated for about 15 minutes- it fits with the rice from start to fish, so start this just before you pour the rice into the pot as per below.

Step 5

Heat the chicken fat in a pot (or rice cooker), add the chopped ginger, garlic and 1 green onion sliced. fry over medium heat until onion is clear and the mix ready. Then add the rice and make sure the rice grain is coated well.

Now add chicken stock 300 ml to 300 gram or about 1.5 cm above the rice level in the pot. Check the level, so it fits to how you normally cook rice if you are using the rice cooker.

Sprinkle the rice with cumin or cardamon seeds.

Sprinkle the chicken with loads of fresh coriander and place the cucumber slices along the side.

Serve with the soy sauce, mango chutney and dipping ginger sauce above.

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