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"HAINANESE" a.k.a. SINGAPORE CHICKEN RICE

Note that the all chicken is served separately on all on a large plate and the rice is   served in a
separately to each individual diner. There is traditionally a soup and condiments.

Ingredients for the chicken :
1 whole Chicken (to be boiled in a large pot of water by itself)
70 ml of Sesame Oil                                       60 ml of Light Soy Sauce
1 medium sized cucumber                               1 sprig parsley
60 ml of Concentrated Chicken Stock ( made from boiling chicken bones or from chicken stock
concentrate e.g. Maggie chicken stock)

Ingredients for Chicken Stock (Optional)
300 to 500 gm of chicken feet or bones.        2   liters of water

Ingredients for the rice
1 Clove Garlic                                                 20 gm Ginger Bruised
4 cups of Thai Fragrant  Rice                         Cooking Oil
150 gm of chicken fat                                    Chicken Stock
1/2 teaspoon of salt
Water that was used to boil the chicken (some to be used for cooking the rice, the balance is to 
be used as a base stock for an accompanying soup)

Ingredients for the condiments
20 gm Galangal (optional)                                 100 gm Ginger
100 gm red peppers                                          1 teaspoon chicken  oil
20 ml concentrated chicken stock                    10 to 15 ml of dark soy sauce for each diner as dip
2 cloves Garlic

Ingredients for Soup to accompany the Chicken rice
Balance of water used to boil the chicken             250 gm of cabbage
20 gm peeled shallots                                           Spring onion for garnishing





METHOD:
Stock
1. First start preparing the stock. Simmer the chicken feet or bones for about 2 hours in the
stated amount of water. By the time the stock is ready for use, ensure that there about 1.5
liters left after evaporation of the water during simmering. This makes the stock more
concentrated and thus more effective. If this stock is used then the need for chicken
concentrate or powder is not necessary.
2. While the stock is simmering, check and clean the whole chicken. Boil a large pot of water. The 
water has to be sufficient to cover the whole chicken. Bring the water to a boil. Put the whole
chicken into the pot of boiling water. The fire should be strong so as to bring the water to a boil
again as soon as possible. Approximately 15 minutes cooking is required. A good way to test
whether the chicken is cooked or not is to get a skewer and stab the meatiest part of the
chicken (e.g. the thigh) and if the meat is soft and easily penetrated, we know that it is cooked.
Remove the chicken and let it cool down.
3. When the chicken is cooling down, the rice can be prepared. The rice is just as important as
the chicken. This because the essence of good chicken rice is having tasty rice. Fry the uncooked
rice in a wok with some of the chicken oil l obtained from the fat as well as some cooking oil. 
Keep on frying in a moderate fire. Continuously keep on turning over the rice so that it does 
not burn at the bottom of the wok. Continue until the rice turns a slight golden yellow shade. Next
pour the rice into a pot. Add some chicken stock, salt and the balance of the water required is
obtained from the water used to boil the chicken. The liquid added should cover the rice by
about 1/2 an inch. Add 1 clove crushed peeled garlic and a piece of about 20 gm bruised ginger to
the pot.   Cook the rice. Serve in a bowl or plate.
4. While the rice is cooking, the chicken should have cooled down. The whole chicken should then
be brushed evenly with sesame oil. This should be done as soon as the chicken is cool enough to
handled Otherwise chicken skin would darken. The sesame oil also gives a fragrance and flavoring 
the the chicken. No salt is to be added to the chicken. The cooked chicken is then cut up into
appropriate sized pieces and served on a large plate. It is not easy to cut a large chicken and yet
not mess up the chicken. An alternative would be to debone the chicken meat in whole intact
chunks as large as possible with the skin intact on the meat. These are then cut up into
appropriate sized pieces.  The chicken must not be overcooked. Served as shown in the above picture.
5. The condiments are prepared by grinding the ginger and galangal(optional) together. 5 to 10 ml 
of concentrated chicken stock is added. About 1 tsp. of chicken oil is also added. The red peppers
are then ground with the peeled garlic. They are served separately as shown in picture.
6. The soup is then made using the balance of the stock and water that was used to boil the
chicken. Add the shredded cabbage. Add the peeled shallots. Add the shredded cabbage. Add
salt to taste. Simmer for 15 minutes.Cut the spring onion and garnish the soup.
7. The chicken rice should be served as shown in the picture above. The condiments should used
as a dip for the chicken.
The above portion is sufficient for 5 to 7 persons.

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