Prep time: 20 mins
Cook time: 50 mins
The national dish of Singapore, but also a classic dish in Malaysia, Thailand and Vietnam, chicken rice (also known as Hainanese chicken rice) is simple, flavoursome Asian cuisine at its best.
Serve it with a cucumber and tomato salad for freshness, and a hot chilli sauce to liven things up. But even on its own, this dish is crammed with subtle flavours thanks to the chicken being cooked oh-so-slowly.
- 1 whole chicken
- 3 spring onions
- 8 cloves garlic
- 2 tomatoes
- 2 shallots
- 1 cucumber
- 1 litre chicken stock
- 600g long grain rice
- 100g fresh ginger
- Sesame oil
- 25g coriander leaves
- Into the cavity of the chicken, stuff 3 crushed cloves of garlic, two thirds of the ginger, two of the spring onions, and a pinch of salt.
- On the hob of your Britannia, bring a large pan of water to a boil, immerse the chicken and cover, simmering for 10 minutes.
- Remove from the heat and leave to stand for a further 40 minutes, turning the chicken over half way through.
- Fry the shallots, remaining ginger and remaining garlic in sesame oil. Add half the coriander leaves and then the rice, frying for a further five minutes.
- Pour in the chicken stock, bring to the boil, and leave to simmer for 20 minutes until the rice is cooked.
- Meanwhile, chop the cucumber, tomatoes and remaining spring onion to make a salad.
- Season the chicken with sesame oil and coriander leaves, and serve with the rice and salad.