Hainanese Chicken

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 huge 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, brought the dish to Singapore and it then became famous. I would like to share with you my favorite Hainanese Chicken Rice recipe:

Ingredients:

1 whole chicken 

3 cloves garlic 

2 green onion 

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 ginger and place them into the cavity of the chicken. Tie the green onion into a knot and place it into the chicken along with salt. Carefully submerge the chicken breast side down into the water. Bring the water back to boil for ten minutes covered and then remove 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 rest of the 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 nice and tender and steam holes appear in the surface of the rice after about 20 minutes.

When the chicken is cooked, remove it from the pot and place 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 and green onion, cucumber and tomato.

Serve the chicken with the rice.

Enjoy cooking!!!!