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Authentic Singaporean Rice Recipe

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Singaporean Rice Recipe by SooperChef YouTube
Singaporean Rice Recipe by SooperChef YouTube from www.youtube.com

Description

Singaporean cuisine is a melting pot of different cultures, and their rice dishes are a testament to this. One of their most popular rice dishes is the Hainanese chicken rice, which is a flavorful and fragrant dish that's perfect for any occasion. This dish is a staple in Singaporean cuisine and is enjoyed by locals and tourists alike.

Prep Time

The preparation time for this dish is around 30 minutes.

Cook Time

The cook time for this dish is around 1 hour.

Ingredients

For the rice:
  • 2 cups jasmine rice, washed and drained
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 shallot, sliced
  • 2 pandan leaves, knotted
  • 2 cups chicken stock
  • 1 tsp salt
For the chicken:
  • 1 whole chicken, about 1.5 kg
  • 2 tbsp sesame oil
  • 2 tbsp light soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 2 tbsp sugar
  • 3 cloves garlic, minced
  • 1 thumb-sized ginger, sliced
  • 3 stalks scallions, cut into 2-inch pieces
For the sauce:
  • 2 tbsp ginger, grated
  • 2 tbsp garlic, minced
  • 4 tbsp chicken stock
  • 2 tbsp light soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp sugar
  • 1 red chili, sliced

Equipment

  • A rice cooker
  • A pot or wok (for cooking the chicken)
  • A small bowl or container (for the sauce)

Method

For the rice:

  1. Heat the vegetable oil in a pot or rice cooker.
  2. Add the garlic and shallot and sauté until fragrant.
  3. Add the pandan leaves and stir for a few seconds.
  4. Add the rice and stir until well-coated with oil.
  5. Add the chicken stock and salt and stir well.
  6. Turn on the rice cooker and let the rice cook according to the instructions.

For the chicken:

  1. Clean the chicken and rub it with sesame oil.
  2. In a bowl, mix the light soy sauce, dark soy sauce, oyster sauce, sugar, garlic, ginger, and scallions to make the marinade.
  3. Place the chicken in the marinade and make sure it's well-coated.
  4. Let the chicken marinate for at least 30 minutes.
  5. Heat a pot or wok over high heat.
  6. Place the chicken in the pot or wok and cook for about 10 minutes on each side, or until golden brown.
  7. Lower the heat and let the chicken cook for another 20-30 minutes, or until fully cooked.
  8. Remove the chicken from the pot or wok and let it rest for a few minutes before cutting into pieces.

For the sauce:

  1. Mix all the ingredients in a small bowl or container.
  2. Adjust the seasoning to taste.

Notes

  • Pandan leaves are optional, but they add a fragrant aroma to the rice.
  • You can use chicken thighs or drumsticks instead of a whole chicken.
  • Make sure to let the chicken rest before cutting it into pieces to keep the juices inside.
  • You can add more or less chili to the sauce depending on your preference.

Nutrition Info

  • Calories: 410
  • Carbohydrates: 50g
  • Protein: 25g
  • Fat: 12g

Recipe Tips

  • Make sure to wash and drain the rice before cooking to get rid of excess starch.
  • Use high-quality jasmine rice for the best results.
  • Don't rush the cooking process of the chicken. Let it cook slowly to ensure it's fully cooked and tender.
  • Use a sharp knife to cut the chicken into pieces to make it easier.

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