Ingredients:
Chicken (depends on which part you like)
Sliced old ginger
Pounded garlic
Pounded shallot
Pounded lemon grass
Pandan leaves or essence
Salt
Sesame oil
Light soya sauce
Coriander and cucumber (as garnishes)
Protocol:
1. Brew chicken stock or add chicken cube to water.
2. Fry pounded garlic, shallot and lemon grass till slightly brown.
3. Cook rice with brewed chicken stock, pandan leaves/essence, old ginger, fried pounded garlic, shallot and lemon grass. Add salt to taste.
4. Poach the chicken part in boiling water under low temperature for 20-30 minutes (depending on how big is the chicken). For flavoring, add salt to taste and ginger to get rid of smell.
5. Soak the poached chicken in cold water for 10 minutes. Chop to small pieces.
6. Serve cooked rice with chopped chicken decorated with coriander and cucumber. Add light soya sauce and sesame oil before serving.
A picture of tropical pandan shrub. Picture taken from here.
3 comments:
Yummy, cook for us when you are back ok? :P
Hey I just cooked this dish according to your recipe (sans lemon grass and pandan essence) for two Germans. It was really great, especially the rice. I loved it!
It's my pleasure to spread our Singapore signature dish worldwide.
Tried one pseudo Singapore Hainanese Chicken Rice in the Chinatown of Brisbance, Australia which spoils our image.
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