My name is Goh Ah Ang. I came from Singapore and have been working at Ohana International School for 9 years. I married a Japanese and have been living in Japan for 35 years. I came from a massive family with eight sisters and three brothers. My father came to Singapore from Hunan, China. We loved eating Hainanese Chicken Rice, which is now Singapore’s national dish.
Chinese people from overseas introduced the dish to Singapore, and it gained fame. I want to share with you my favorite Hainanese Chicken Rice recipe:
Ingredients:
- 1 whole chicken
- 3 cloves of garlic
- 2 green onions
- 2 pcs. Ginger root peeled and chopped
- 2 tbsp sesame oil
- 3 tbsp vegetable oil
- 1/2 cup cilantro, chopped
- 4 cups chicken stock
- 1/2 tsp salt
- 1 cucumber, thinly sliced
- 3 cups long-grain rice, rinsed and drained
- Sliced green onion
Bring a large pot of water to the boil. Crush a clove of garlic and a piece of ginger, and place them into the cavity of the chicken. Tie the green onion into a knot and put it in the chicken, along with the salt. Carefully submerge the chicken breast side down into the water. Bring the water back to a boil for 10 minutes, covered, and then remove it from the heat. Let it stand covered for 40 minutes, turning the chicken over after 20 minutes.
While the chicken is cooking, heat the vegetable oil and sesame oil in a large saucepan over medium heat. Fry the remaining shallots, ginger, and garlic in oil until fragrant. Add cilantro and rice and cook, stirring until toasted. Pour in the chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until the rice is nice and tender, and steam holes appear on the surface after about 20 minutes.
When the chicken is cooked, remove it from the pot and place it under cold running water to tighten the skin. Rub the outside with sesame oil and chop it into pieces. Place on a serving platter and garnish with cilantro, green onion, cucumber, and tomato.
Serve the chicken with the rice.
Enjoy cooking!
