Singapore Chicken Rice Recipes

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SINGAPORE CHICKEN RICE

Whip up a tasty exotic dish that is indigenous to South East Asia in less than an hour! This dish is famous in Singapore and is incredibly easy to make; and brings a flavor of the Straits of Malacca to your dinner table with minimum fuss. Impress your family and friends! Chile sauce is usually served as a condiment.

Provided by BLUBLOTCH

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 5

Number Of Ingredients 19



Singapore Chicken Rice image

Steps:

  • Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
  • Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
  • While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
  • When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

Nutrition Facts : Calories 969.8 calories, Carbohydrate 102.5 g, Cholesterol 99 mg, Fat 41.4 g, Fiber 4.1 g, Protein 44.5 g, SaturatedFat 9.2 g, Sodium 1127.7 mg, Sugar 4.5 g

1 (4 pound) whole chicken
3 cloves garlic
2 (1 inch) pieces fresh ginger root, peeled
2 green onions
½ teaspoon salt
2 tablespoons sesame oil
3 tablespoons vegetable oil
1 tablespoon sesame oil
2 shallots, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
½ cup chopped cilantro
4 cups chicken stock
½ teaspoon salt
3 cups long grain rice, rinsed and drained
cilantro sprigs
sliced green onion
1 cucumber, thinly sliced
2 fresh tomatoes, chopped

HAINANESE CHICKEN RICE RECIPE BY TASTY

Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 32



Hainanese Chicken Rice Recipe by Tasty image

Steps:

  • To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
  • Remove any excess fat from the chicken and set aside for later.
  • Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
  • Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
  • Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
  • Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
  • After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
  • In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
  • Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
  • Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
  • While the rice is cooking, carve the chicken for serving.
  • Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
  • Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
  • Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
  • Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
  • Enjoy!

Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams

3 lb whole chicken, giblets removed
¼ cup kosher salt, divided
4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
1 bunch fresh scallion
1 gal cold water, plus more as needed
2 tablespoons sesame oil
¼ cup sesame oil
2 tablespoons chicken fat, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon kosher salt
2 cups long grain rice, rinsed and drained
2 cups reserved chicken poaching broth
2 tablespoons sambal
2 tablespoons sriracha
2 teaspoons sugar
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon lime juice
2 tablespoons reserved chicken poaching broth
2 tablespoons fresh ginger, grated
2 tablespoons garlic, finely minced
kosher salt, to taste
3 tablespoons peanut oil
1 tablespoon rice vinegar
reserved fried garlic and ginger
1 tablespoon oyster sauce
3 tablespoons dark sweet soy sauce
1 tablespoon light soy sauce
2 tablespoons reserved chicken poaching broth
2 cucumbers, thinly sliced, for serving
1 bunch fresh cilantro, for serving

SINGAPORE RICE NOODLES WITH CHICKEN AND CASHEWS

Delicious Singapore rice noodles that are so easy to make and taste better than shop-bought. Add in shrimp and egg, if you like.

Provided by Jennifer

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 4

Number Of Ingredients 11



Singapore Rice Noodles with Chicken and Cashews image

Steps:

  • Place chicken stock in a saucepan over medium-high heat and bring to a boil, about 5 minutes. Remove from heat, add vermicelli noodles, and toss until noodles have softened slightly. Cover and let soak for 5 minutes, stirring occasionally.
  • Meanwhile, heat 1 tablespoon sesame oil in a wok over high heat. Add chicken in batches, and cook until golden on the outside and no longer pink on the inside, 3 to 5 minutes per batch. Transfer chicken to a plate.
  • Heat remaining 1 tablespoon sesame oil in the wok. Add onion; cook and stir until soft, about 2 minutes. Add snow peas, carrots, and curry powder; cook and stir for 2 minutes. Add green onions, soy sauce, cooked chicken, cooked noodles, and any remaining chicken stock. Toss to combine and cook until heated through, 2 to 3 minutes. Stir in cashews and serve.

Nutrition Facts : Calories 468.3 calories, Carbohydrate 46.9 g, Cholesterol 69.4 mg, Fat 16.3 g, Fiber 7 g, Protein 35.6 g, SaturatedFat 3.1 g, Sodium 859 mg, Sugar 8.8 g

1 ½ cups chicken stock
1 (5 ounce) package rice vermicelli noodles
2 tablespoons sesame oil, divided
1 pound skinless, boneless chicken breasts, thinly sliced
1 onion, thinly sliced
1 (8 ounce) package snow peas, trimmed and halved
2 carrots, julienned
3 tablespoons mild curry powder
4 green onions, sliced
2 tablespoons soy sauce
¼ cup unsalted, dry roasted cashews

SINGAPORE RICE NOODLES

Provided by Andrew Zimmern

Categories     main-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 18



Singapore Rice Noodles image

Steps:

  • Soak the dried rice vermicelli noodles in a large bowl of cold water for 20 minutes, then drain and cut in half with kitchen shears.
  • Meanwhile, prepare the ingredients and organize your mise en place. For this dish, you need to have everything ready to go before you start to cook.
  • Slice the sausage and place it on a plate with the chicken and dried chiles. Beat the egg in a small bowl. Combine the curry powder, crushed dried shrimp and white pepper on a small plate.
  • Cut the onion into thin slices and halve the shrimp lengthwise. Add them to the plate with the meats and chiles.
  • Cut the scallions into 1-inch-long batons and transfer to a plate. Peel the carrot and cut it into matchsticks; add them to the plate. Thinly slice the cabbage crosswise to yield 2 cups and transfer to the plate.
  • Combine the sake, soy sauce, sesame oil and bean sprouts in a small bowl.
  • Preheat a wok over high heat. Add 1 tablespoon of the peanut oil and swirl to coat. Add the egg. Tilt the wok, scraping and breaking up the egg. As soon it's cooked, transfer to the plate with the curry powder. Wipe out the wok.
  • Add 1 more tablespoon of the peanut oil to the wok. Add the sausage, chicken, chiles, onion and shrimp. Cook, tossing, for 1 minute, then transfer to a plate.
  • Add 1 more tablespoon of the peanut oil and swirl to coat. Add the carrots, cabbage, scallions, curry powder, dried shrimp, white pepper and cooked egg. Cook, tossing, for 1 minute.
  • Return the sausage, chicken, chiles, onion and shrimp to the wok and cook, tossing, 1 more minute.
  • Add the noodles to the wok. Toss constantly, scraping the bottom of the wok with two wooden spatulas to avoid any sticking, until the noodles are heated through, about 30 seconds.
  • Next, add the bowl of liquid seasonings and bean sprouts. Toss and cook until the sprouts are tender, about 1 minute. Spill onto a platter and serve immediately.

5 ounces dried rice vermicelli noodles
One 1.5-ounce link lap cheong (Chinese sausage, available at Asian markets and from Amazon)
1/4 cup shredded cooked chicken
3 dried hot chiles
1 large egg
2 tablespoons Madras curry powder
1 tablespoon crushed dried shrimp (available at Asian markets and from Amazon)
1 teaspoon ground white pepper
1/2 medium onion
4 large shrimp, peeled and deveined
3 scallions
1 medium carrot
2 cups shredded napa cabbage (about 1/4 large head)
1 tablespoon sake
1 tablespoon naturally-brewed soy sauce, such as Kikkoman or Yamasa
1 teaspoon sesame oil
1 cup soy bean sprouts
3 tablespoons peanut oil

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