Singapore Chicken Rice Recipes

Steps:

• Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
• Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
• While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
• When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

Steps:

• Make the Chile Sauce: Combine all the ingredients in a bowl, mix well, and season with salt, to taste. Set aside
• Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken). Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
• Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
• Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
• Whisk 1/4 cup of the hot chicken stock into the chile sauce.
• Arrange the rice and poached chicken on a platter and drizzle with the chile sauce.

Steps:

• Chop chicken into 3/4 inch pieces.
• Toss chicken in a bowl with soy sauce, then coat thoroughly with the cornstarch.
• Heat a wok or large nonstick skillet over medium-high heat until very hot.
• Pour in 1 tablespoon oil.
• Add eggs and sirl to spread evenly and form a thin omlet.
• Cook until set, about 2 minutes.
• Remove from heat, fold in half and cut into strips.
• Add 2 tablespoons of oil to the wok and add the chicken, garlic, ginger, scallion whites and curry powder. Stir-fry chicken until browned on all sides.
• Add the rice and cook, stirring often, until hot.
• Add the tomatoes, fish sauce, and scallion greens and continue to cook until the tomatoes start to break down.
• Stir in egg, season with salt and serve.