Chicken Rice Singapore
Chicken Rice Singapore, commonly known as Hainanese chicken rice, is a traditional delicacy from Wenchang City in Hainan Province, China, and belongs to the Hainanese cuisine. In the late 19th and early 20th centuries, the wave of Hainanese immigrants brought Hainanese chicken rice to the Nanyang region (Southeast Asia). Today, Hainanese chicken rice has become a popular dish in countries such as Singapore, Thailand, Malaysia, and other Southeast Asian nations.
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Hainanese Chicken Rice is a delicious and healthy dish that is worth exploring and tasting more of. I hope the following recipe can provide you with useful information and inspiration, allowing you to develop a deeper appreciation and love for Hainanese Chicken Rice, and encouraging you to give it a try.
1.What is Hainanese Chicken Rice?
Hainanese Chicken Rice originated from Wenchang City, Hainan Province. Early Hainanese people would cook rice with chicken oil during festivals. They would mold the rice into round, plump rice balls symbolizing family reunion and happiness, offering them to ancestors as a gesture of respect. After paying respects to their ancestors, they would grab a rice ball and enjoy it with a bite of chicken, savoring this delicious meal.
The chicken rice made by Hainanese people with Wenchang chicken is known for its tender and juicy chicken meat and fragrant, oily rice. Later, when Hainanese immigrants brought this dish to Southeast Asia, it gained popularity and evolved into the globally renowned Hainanese Chicken Rice we know today. Singaporeans even consider it their national dish due to its popularity and cultural significance.
2.What ingredients are needed?
Chicken: Ideally, Hainanese Chicken Rice is made with Wenchang chicken. However, Wenchang chicken can be difficult to purchase. Here, I'm using three-yellow chicken, which also yields excellent results.
Rice: I usually use Thai jasmine rice. Short-grain white rice is also suitable.
Seasonings: These are common ingredients used in Chinese cuisine, such as green onions, ginger, garlic, light soy sauce, chicken bouillon, sesame oil, salt, and a touch of chili.
These ingredients are generally available for purchase at Asian supermarkets or online.
3.Why is the rice in Hainanese Chicken Rice yellow?
The rice in Hainanese Chicken Rice is yellow because it is cooked with chicken oil and chicken broth. This cooking method not only gives the rice its distinctive yellow color but also enhances its rich flavor. The addition of chicken oil and broth during the preparation of Hainanese Chicken Rice not only enhances the dish's overall taste but also gives the rice a visually appealing yellow hue, making it more appetizing.
4.Recipe for Hainanese chicken rice dip?
Chili Sauce Recipe: Halve 3 bird's eye chilies, remove seeds. In a food processor, combine 5g of chopped bird's eye chilies, 5g of garlic, juice from 1 bird's eye chili (with skin), 3g fish sauce, 3g sugar, 5g salt, 10g sesame oil, 10g light soy sauce, 20g water, and 3g chicken bouillon. Pulse until finely chopped.
Garlic Sauce Recipe: Heat a pan and add 40g of sesame oil. Add 5g of ginger, 5g of garlic, 5g of green onion, and 3g of salt. Transfer the mixture to a blender and process until smooth. This makes garlic sauce, which is commonly used as a condiment for various dishes, including Hainanese Chicken Rice.
Sweet Soy Sauce: You can make it yourself by dissolving 80 grams of brown sugar in a little hot water, then simmering over low heat for two to three minutes. Add light soy sauce, dark soy sauce, and five-spice powder, bring to a boil, then reduce heat and simmer for about 10 minutes until it thickens to a desired consistency.Alternatively, you can buy ready-made sweet soy sauce, which saves time.
5.What tools are needed?
Cooking pot: You'll need a slightly larger pot that can comfortably fit a whole chicken for braising.
Rice Cooker: Use chicken broth, chicken fat, and spices together to cook the rice.
6.How long does it need to cook?
The whole chicken typically needs to cook for about 30 minutes. It's important not to overcook it to avoid drying it out, which would affect its taste. The steaming and cooking time for the rice is similar to regular rice cooking time, usually around 30 minutes in a rice cooker, though this can vary based on the rice cooker's power settings.
Overseas Hainanese brought Hainanese chicken rice to Singapore, creating a heavenly dish where chicken is poached to maintain its smooth and tender texture, with juicy and succulent meat. Paired with a secret dipping sauce, it offers a tangy, spicy, and refreshing taste that has captivated countless Singaporeans. Served with a bowl of rice, it's an irresistible temptation few can resist. Let's make it together!
INGREDIENTS
MAIN INGREDIENTS
- 1 whole three-yellow chicken (about 1.2 kg)
- 250g jasmine rice
SEASONINGS
- 30g pandan leaves
- 25g shallots (red onions)
- 20g ginger slices
- 20g garlic slices
- 5g Sichuan peppercorns
- 2 star anise
- 5g white peppercorns
- 30g salt
- 20g cooking wine
DIRECTIONS
STEP 1
First, prepare all the ingredients and dipping sauces.
Tip:
I've prepared the three types of dipping sauces in advance using the specific methods described earlier. I won't go into detail about the ingredients and steps here. The preparation and making of the dipping sauces can follow the instructions mentioned previously, adjusted to personal taste preferences.
STEP 2
Handling the Chicken:First, remove the chicken fat from the chicken's belly using a knife, setting it aside for later use in cooking the rice. Then, rub the surface and cavity of the chicken evenly with 20g of salt and 20g of cooking wine. Let it marinate for 20 minutes.
STEP 3
Prepare a large enough pot and add the ingredients for boiling the chicken: 20g pandan leaves, 20g shallots (red onions), 15g ginger slices, 15g garlic slices, 5g Sichuan peppercorns, 2 star anise, 5g white peppercorns, 10g salt, and 1000ml of water. Heat until boiling.
STEP 4
After it comes to a boil, grab the chicken by its neck and quickly immerse it in the boiling water for 10 seconds. Immediately remove it from the pot.
STEP 5
Once the water comes to a boil again, grab the chicken by its neck and quickly immerse it back into the pot for 30 seconds. Immediately remove it from the pot afterward.
STEP 6
Next, once the water in the pot comes to a boil again, submerge the whole chicken into the pot. Cover immediately and turn off the heat. Let the chicken soak in the hot water for 30 minutes.
STEP 7
While waiting for the chicken to cook, soak 250g of jasmine rice in water for 20 minutes in advance.
STEP 8
Use a frying pan to render the chicken fat that was taken out, turning it into chicken oil. Next, add 5g of chopped shallots (red onions), 10g of pandan leaves, and 5g of minced ginger, and stir-fry them together.
STEP 9
Continue stirring until all the ingredients are dry. Discard the residue of the ingredients. Heat the remaining chicken oil in the pan and stir-fry the soaked jasmine rice and 5g of minced garlic.
STEP 10
Transfer the stir-fried rice into the rice cooker, pour in the chicken broth, and cook the rice.
STEP 11
Once the chicken is cooked, remove it and let it cool to room temperature. Then, soak it briefly in ice water. Slice the chicken and plate it for serving.
Tip:
Soaking the chicken in ice water will tighten the skin and enhance its crispness. It also makes it easier to slice the chicken without tearing the skin.
STEP 12
Once the rice is cooked, uncover the rice cooker and fluff the rice with a spatula to let the steam escape. Cover the rice cooker again and let it sit for 5 minutes before serving.
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