Roasted Chicken Rice Southeast Asian Recipes Recipe in 2020 Roast chicken and rice from www.pinterest.com
Description
Singapore chicken rice roast chicken is a popular dish in Singaporean cuisine. It is a flavorful and aromatic dish that you can easily make at home. The chicken is tender and juicy, and the rice is fragrant and full of flavor. This dish is perfect for a family dinner or for entertaining guests.
Prep Time
The prep time for this dish is around 30 minutes.
Cook Time
The cook time for this dish is around 1 hour.
Ingredients
For the chicken: - 1 whole chicken, about 1.5 kg - 2 teaspoons salt - 2 teaspoons sugar - 2 teaspoons sesame oil - 1 tablespoon soy sauce - 1 tablespoon oyster sauce - 1 tablespoon Shaoxing wine - 2 cloves garlic, minced - 2 stalks scallions, sliced - 1 thumb-sized ginger, sliced For the rice: - 2 cups jasmine rice - 2 cups chicken broth - 2 cloves garlic, minced - 1 thumb-sized ginger, sliced - 1 pandan leaf (optional) - 1 tablespoon vegetable oil - 1 teaspoon salt For the chili sauce: - 5-6 red chili peppers, chopped - 2 cloves garlic, minced - 1 thumb-sized ginger, sliced - 1 tablespoon vinegar - 1 teaspoon sugar - Salt to taste
Equipment
- Oven - Roasting pan - Pot - Blender or food processor
Method
1. Preheat your oven to 200°C (400°F). 2. Rinse the chicken and pat it dry with a paper towel. 3. Rub the chicken with salt all over the skin, inside the cavity, and under the skin. 4. In a bowl, mix together sugar, sesame oil, soy sauce, oyster sauce, Shaoxing wine, garlic, scallions, and ginger. 5. Rub the chicken with the mixture, making sure to get it under the skin. 6. Place the chicken in a roasting pan breast side up. 7. Roast the chicken in the oven for 1 hour, or until the internal temperature reaches 75°C (165°F). 8. While the chicken is roasting, prepare the rice. Rinse the rice and drain it. 9. In a pot, heat up the vegetable oil and fry the garlic and ginger until fragrant. 10. Add the rice and stir it around until it is coated with oil. 11. Pour in the chicken broth and add the pandan leaf (if using) and salt. 12. Bring the mixture to a boil, then reduce the heat to low and cover the pot. 13. Cook the rice for 18-20 minutes, or until it is fluffy and cooked through. 14. Remove the chicken from the oven and let it rest for 10 minutes before carving it. 15. While the chicken is resting, prepare the chili sauce. Blend together the chili peppers, garlic, ginger, vinegar, sugar, and salt until smooth. 16. Serve the chicken with the rice and chili sauce on the side.
Notes
- You can use a chicken that is larger or smaller than 1.5 kg, but adjust the cooking time accordingly. - You can also use chicken stock instead of chicken broth for the rice. - Feel free to adjust the amount of chili peppers in the chili sauce to your liking. - You can also add sliced cucumber and/or tomatoes as a garnish.
- Make sure to rub the chicken with the seasoning mixture thoroughly to ensure maximum flavor. - Let the chicken rest before carving it to allow the juices to redistribute. - Use a sharp knife to carve the chicken to prevent shredding the meat. - Fluff the rice with a fork after cooking to separate the grains. - Store any leftover chicken and rice separately in the refrigerator for up to 3 days. Reheat in the microwave or on the stove with a little bit of water.
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