Shared by Rose Benjamin
Shared by Rose Benjamin
Singaporean Chicken Rice
Yield: 6 servingsTime: 4 ½ hours
Singaporean Chicken Rice
Yield: 6 servingsTime: 4 ½ hoursFamily Journey
BaghdadBombay (present-day Mumbai)Singapore
Sydney
In Malaysia and Singapore, Singaporean (also known as Hainanese) chicken rice is “regularly referred to as our national dish,” says Rose Benjamin, whose homemade kosher version is a favorite among her friends. Said to have been created by Hainanese immigrants to Singapore who resourcefully utilized every part of the bird, this dish starts with a whole chicken that gets poached with fragrant lemongrass and ginger. Poaching the chicken yields a twofold result: it keeps the meat tender and creates a rich broth, which is then used to cook the rice. Enjoy the poached chicken sliced over rice and serve with fresh cucumbers, dark soy sauce, and sambal oelek.
Read more about Rose Benjamin and her family in “The Flavors of Iraq, India, and Singapore Meet in This Jewish Kitchen” and try her recipes for red snapper arouk, beef rendang, and quick pickled cucumber salad.
Ingredients
For the chicken and broth:
- 1 whole 5 lb. chicken
- 2 tablespoons kosher salt
- 12 cups water
- 2 large onions, peeled and quartered
- 2 stalks lemongrass, pounded and knotted together
- 3 whole scallions
- 10 cloves garlic, peeled and crushed
- 1 two-inch piece ginger, peeled and sliced
- 5-6 black peppercorns
- 3 tablespoons sea salt
- ½ bunch cilantro, rinsed, plus more for serving
- 2 tablespoons sesame oil
- 1 block silken tofu, cubed
For the rice:
- 2 tablespoons schmaltz
- ½” piece ginger, peeled and minced
- 2 cloves garlic, peeled and minced
- 3 pandan leaves, knotted together
- 3 cups raw jasmine rice, rinsed and drained
- 1 ½ teaspoons fine sea salt
- 4 cups chicken broth from the chicken
For the ginger sauce:
- 3 tablespoons minced ginger
- 2 tablespoons rice vinegar
- ½ teaspoon salt
- ½ teaspoon sugar
For serving:
- Fresh sliced cucumbers
- Sambal oelek
- Dark soy sauce
Preparation
Step 1
Make the broth: Pat the chicken dry and rub lightly with salt. Set aside. Add the water, onions, lemongrass, scallions, garlic, ginger, black peppercorns, sea salt, and cilantro to a large stockpot and bring to a low boil.
Step 2
Rinse the chicken under running water to wash away the salt. Carefully lower the chicken into the boiling water, positioning the chicken breast-side up.
Step 3
Boil for 3 minutes, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 40-45 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
Step 4
Meanwhile, prepare a large ice bath: Once the chicken is cooked, carefully lift the chicken out of the pot, drain the water from the cavity and lower it into the ice bath, taking care not to break the skin.
Step 5
After 10 minutes, remove the chicken from the ice bath. Pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out. Cover with clear plastic until ready to cut and serve. Strain the broth, discarding the solids. Taste for seasoning, adding more salt if needed, and set aside.
Step 6
Make the rice: Heat the schmaltz in a large, non-stick pot over medium heat. Add the ginger and garlic and fry until fragrant, 30 seconds, before adding the pandan leaves and rice, stirring to combine until the rice develops a slightly golden sheen.
Step 7
Add the salt and pour in the 4 cups of the strained chicken broth. Cook for 30 minutes on low heat, simmering, until the liquid has been fully absorbed. Once cooked, keep covered in the pot for 10 minutes. Fluff the rice with a fork and remove the pandan leaves.
Step 8
Make the ginger sauce: While the rice is cooking, combine the minced ginger, vinegar, and ½ teaspoon each of salt and sugar. Carve the chicken, removing the meat from the bone, for serving.
Step 9
To serve: Plate the sliced chicken with the rice, alongside the cucumbers and tomatoes. Serve with bowls of ginger sauce, chili crisp and soy sauce. Heat the remaining broth and serve in individual bowls alongside the main dish. Garnish with the tofu and fresh cilantro.
