Singapore Chicken Rice

I’ve always, always loved this dish….from the time I first set foot in Singapore on a Christmas Eve years ago.My friends and I promptly went to a hawker center on Scotts Road the next day for my first taste of this Singaporean staple in the Lion City.

The origins of Singapore Chicken Rice goes all the way to Hainan, China.  Immigrants from that Chinese province brought it with them when they settled in the British-occupied Singapore.

Over the years,I’ve experimented with several recipes using different cooking methods but this is the best I’ve found.  It comes closest to what you will get in Singapore. Youngest Sister asked me for a recipe a couple of days after I cooked this particular one and the feedback was great.  I hope you’ll try it too.

Singaporeans love to eat. But when you want to get rid of those calories to lose fat, you can look for these Singapore personal trainers to get your fitness and health back. Don’t get left behind.


Hainanese Chicken Rice

Chicken:

1 whole 3 lb. chicken

10 c. water

2 tablespoons fresh, grated ginger

2 cloves garlic, peeled

1 whole spring onion

1 tsp. salt

Bring all the above ingredients to a rolling boil.  Turn heat to low and simmer for 40 minutes.  Leave the pot covered throughout.  Remove chicken and allow to cool.  Debone the chicken carefully and slice chicken with the skin on.  Arrange on a plate with sliced cucumbers and tomatoes.

Rice:

2 c. long-grain rice, washed and drained in colander for about 10 minutes

2.5 tbsps. cooking oil

5 finley chopped shallors

5 cloves garlic, chopped

4 c. chicken broth

Heat oil in a wok, add the shallots and stir fry for a minute or two.  Add the garlic and cook another minute.  Add rice and stir fry for 3 to 4 minutes or until the rice is well-coated with oil.  Carefully add the chicken broth. and salt to taste.  Bring to a boil, reduce heat, cover and simmer until the rice is done.

Dipping Sauce:

1/4 c. soy sauce

3 tbsps. finely chopped ginger

1/2 tsp. sesame oil

Mix all ingredients.

Serve chicken with a serving of the rice, a bowl of the chicken broth topped with sliced green onions and the dipping sauces of sambal and the soy sauce mix.

Arroz con Pollo 1 (Chicken with Rice)

 

I have so many recipes for Arroz con Pollo which I still have to try.  This is a dish which most every Hispanic country calls their own.  Quite surprising to see how many different versions there are out there. There must be a different version for every country Spain colonized through the centuries.

I’m contemplating starting  a kitchen experiment of the different versions of Arroz con Pollo I can find.  Then I’ll decide which one I’ll adopt for my own.

Let’s start with this Cubano version.  The rest of the recipes just have to wait…until I get back to Colorado from visiting family in the Philippines. Continue reading “Arroz con Pollo 1 (Chicken with Rice)”

Chicken Marsala

Chicken…always on everyone’s grocery list and a staple in most households. In fact, chicken is the one thing religions do not single out as unclean and therefore excluded frpm their followers’ diet.

Then came the Bird Flu when chicken and all fowls got a bad rap. While the flu hasn’t reached US shores and the Rocky Mountains, I’ll continue to enjoy my eggs for breakfast and my chicken for dinner and lunch.

This Chicken Marsala is derived from several recipes I’ve tried over the years. This particular one has cream but no rosemary. I don’t exactly like the mix of cream and that particular herb.

For a Chicken Marsala without the cream, I prefer it with garlic and rosemary. It’s delicious and perfect for a warm summer day with a light salad. Whatever version I choose to cook, I always end up serving it with spaghetti. Continue reading “Chicken Marsala”

Old-Fashioned Chicken Pot Pie

I felt like celebrating tonight and decided to make us an Old-Fashioned Chicken Pot Pie that didn’t include skimmed milk or skinless, boneless chicken breasts.  No siree.. this recipe called for cream…and lotsa butter and I did use butter with a clear conscience.

I got a call from my doctor and al my blood work came back normal. Normal!!!!!  Normal blood sugar, normal cholesterol….wheeeeee!  Awright, too much personal information here, I’m stopping now.

So anyway.  In celebration of the very happy circumstances of my health,  I made this American classic with only a couple of concessions.  I used split chicken breasts instead of a whole chickem, and I only made a top crust.  But the crust came out extra-ordinarily flaky this time.  I guess there’s truth to that old wive’s tale about being in a good mood when making a pie crust.  Sadly, I forgot to put in the peas which I always have in the freezer.  Mea culpa.  The dish would’ve been so much better with the peas.

This particular recipe is based on James Beard’s version which I found off the internet and found it to be the best I’ve tried.  It does take hours to make, but most of it is simmering and won’t require hard labor. The results are worth it.  There are just certain recipes you have to try doing without the usual shortcuts. Continue reading “Old-Fashioned Chicken Pot Pie”

Chicken and Pork Adobo

Adobo is the acknowledged Philippine national dish.

When Eldest Sister went on a diet years ago, you could ask her kids what her favorite dish was and they’d all say, “Adobo Kangkong.” Yup, you can cook vegetables, meats, seafood (mussels adobo is fantastic) and fish using this method.  You’ll probably find this dish anywhere you might  land on any of the 7,100 islands of the Philippines.

Chicken and Pork Adobo is the most common and favored.  I came up with my own version a couple of years back.  It’s nothing complicated, just a last minute splash of balsamic vinegar before turning off the heat.  Then a sprinkling of extra virgin olive oil before serving.  But my goodness…it does make a difference. The Ilocanos in northern Philippines must be familiar with the taste.  Balsamic vinegar tastes very similar to basi vinegar of the region.  This recipe is the regular adobo. Continue reading “Chicken and Pork Adobo”

Old Fashioned Chicken Noodle Soup

 

Lovely weather we’re having in Colorado…light snow and single-digit cold since yesterday and into the middle of next week!  Perfect night for a bowl of Chicken Noodle Soup.

My recipe is based on Jeff Smith’s Chicken and Noodles from “The Frugal Gourmet Cooks American” cookbook.  It’s a lovely, comforting soup with thyme and sage.  Like a lot of old-fashioned, good recipes, this one will take a lot of time to prepapre and cook.  If you have the energy, make a double batch of noodles and keep it in the freezer.  It will take almost as much time to make half a batch or double the batch. Continue reading “Old Fashioned Chicken Noodle Soup”