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.

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.