National Dish Singapore
"Hainanese Chicken Rice" is considered as the national dish of Singapore where this iconic dish consists of poached chicken and seasoned rice that typically served with chili sauce, soy sauce and cucumber garnishes which is beloved and famous among all Singaporeans equally particularly for its simple flavorful preparing method and is enjoyed widely across Singapore.
Traditional Ingredients For Singaporean National Dish
For Chicken:
1 whole chicken (about 1.5 kg).
2 inches ginger (sliced).
4 - 5 cloves garlic (smashed).
2 stalks of spring onions (cut into 2-inch lengths).
1 / 2 teaspoon salt (it should be adjusted to your own taste).
For Rice:
2 cups jasmine / pulao rice.
3 cups chicken stock (from cooking the chicken).
2 cloves garlic (minced).
1 inch ginger (minced).
2 pandan leaves (optional).
1 / 2 teaspoon salt (it should be adjusted to your own taste).
"For Sauces"
Ginger & Garlic Paste:
2 inches ginger (grated).
2 cloves garlic (minced).
2 teaspoons chicken stock.
1 / 2 teaspoon salt (it should be adjusted to your own taste).
Chili Sauce:
8 - 10 red chilies (deseeded and chopped).
3 cloves garlic.
1 inch ginger (chopped).
1 teaspoon lime juice.
1 teaspoon chicken stock.
1 / 2 teaspoon salt (it should be adjusted to your own taste).
Garnishes:
Fresh cucumber (sliced).
Fresh coriander leaves (chopped).
"Hainanese Chicken Rice Recipe"
Prepare Your Chicken
Clean & Prepare The Chicken:
Rinse the chicken inside and out then rub salt all over the skin and inside the cavity then rinse off the salt and pat dry.
Cook The Chicken:
Bring water in a large pot to boil then add the ginger slices, smashed garlic cloves and spring onions stuffing some of the aromatics inside the chicken cavity.
Now lower the chicken into the boiling water breast side down carefully then reduce the heat to low and keep simmering for about 30 minutes or until the chicken is just cooked through (internal temperature of 75°C or 165°F).
Shock The Chicken:
Remove the chicken from the pot and plunge it into a bowl of ice water immediately for a few minutes once it's cooked.
This step basically helps to stop the cooking process giving the chicken a tender texture.
Prepare The Chicken Stock:
Strain the cooking liquid to use as chicken stock for the rice skimming off any impurities from the surface.
"Hainanese Chicken Rice"
Cook Your Rice
Prepare The Rice:
Wash the jasmine or pulao / basmati rice until the water runs clear then drain well.
Sauté The Aromatics:
Heat some oil in a pot over medium heat then add the minced garlic and ginger and keep sautéing until fragrant.
Add The Rice & Cook:
Add the washed rice to the pot and stir to coat with the aromatics then add pandan leaves (if wish) and stir for another minute.
Now pour in 3 cups of the reserved chicken stock to boil then reduce the heat to low after covering your cooking pot and keep simmering for about 15 - 20 minutes or until the rice is cooked and fluffy.
"Authentic Hainanese Chicken Rice"
Prepare Your Sauces
Ginger & Garlic Paste:
Mix grated ginger, minced garlic, salt and chicken stock in a bowl then adjust seasoning to taste.
Chili Sauce:
Blend red chilies, garlic, ginger, lime juice, salt and chicken stock until smooth then adjust seasoning to taste.
"Pricing"
Normally the price of Hainanese Chicken Rice in Singapore can vary depending on where you buy it.
Generally you can enjoy a plate of Hainanese Chicken Rice for around SGD $3 to $5 (Singapore Dollars) typically in the public hawker centers (food courts).
Prices can range from SGD $5 to $15 or more per plate in restaurants depending on the quality and setting, especially those that specialize in this dish or offer a more upscale dining experience.
Note:
It's worth noting that prices may fluctuate based on location, restaurant reputation and the specific ingredients or variations offered such as using premium chicken or additional side dishes.
Generally hawker centers offer more affordable options to establish themselves as more popular spots for enjoying this beloved national dish.
"Enjoy Your Hainanese Chicken Rice"
Carve The Chicken
Remove the chicken from the ice water and rub a bit of oil on the skin then chop into bite-sized pieces.
Now serve the chicken pieces on a plate with a bowl of rice, sliced cucumber and a garnish of fresh coriander spreading the ginger and garlic paste and chili sauce on the side.
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