10/08/2022
Happy National Day!
What is the first thing that comes into your mind when someone says "Singapore Food"?
We're willing to bet that Chicken Rice will be one of the food in your mind.
In this National Day episode, Chef Lionel will be preparing Singaporean's well-loved dish, Chicken Rice.
Let us know in the comments which type of chicken rice you prefer!
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Take this recipe to the market
Ingredient list
Chicken stock and chicken
Whole chicken - 2no.
Whole ginger smashed - 1pc
Whole garlic smashed- 1pc
Shallots - 6pcs
Rock salt - ½ tablespoon
White peppercorn - 10grm
Sesame oil - 1tblsp
Water - 2L
Rice mix
Rice washed and drained dry - 500grm
Chicken fat - from the tail end of the chicken and excess skin
Garlic- 1 clove from the stock
Ginger- from the stock
Shallots- from the stock
Chicken stock- 550ml
Pandan leaves- 2 pcs
Cooking oil- 1 tblsp
Minced ginger
Ginger de-skinned - 2 pcs
chicken stock- ½ cup
Salt to taste
Kwong Cheong Thye light soya sauce best - 1tblsp
Sesame oil- 1tbsp
Chicken rice chilli
Long red chilli - 1pkt
Chilli Padi - 3pcs
Shallots - 4pcs
Coriander root - 2pcs
garlic - 1 bulb
Ginger- 1 inch
Calamansi (juiced)- 8pcs
Sesame oil- 1tblsp
Kwong Cheong Thye light soya sauce best- 1 tbsp
Chicken stock - 1 cup
Garnish
coriander leaves - 1 bunch
Cherry Tomato - 6pcs
Cucumber 1pc
Oyster sauce- 1 tablespoon
Light soy sauce 1 1table spoon
Sesame oil - 1 tablespoon
Chicken stock- 1 ladle
Condiments
Kwong Cheong Thye chicken rice dark soy
Chicken rice chilli
Minced ginger
Instructions
1. In a pot combine all the ingredients for the chicken stock and steamed chicken bring to a boil and simmer for 30min.
2. Wash your rice thoroughly and drain dry
3. In another pot, fry the chicken fat till fragrant, then ginger clove, ginger and shallots and fry till fragrant
4. Add the rice to the pot mix and fry till fragrant, transfer to a rice cooker and add 550ml of chicken stock, pandan leaves, sesame oil, and cook for 15mins
5. In a blender, mince the ginger and transfer into a bowl, add in the sesame oil and light soya sauce, and chicken stock, season with salt
6. In the same blender, blend the long red chilli, chilli padi, garlic, and ginger to a paste, transfer to a bowl and add in calamansi juice and chicken stock, add salt to taste
7. Take the chicken out and cool it in ice water for 15mins, to give it a QQ texture
8. Next mix the oyster sauce, sesame oil, and light soy sauce for the chicken rice sauce
9. Chop the chicken evenly and put it on the plate
10. Slice the cucumber and tomatoes and place nicely
11. Spoon over the chicken sauce, garnish with coriander leaves and serve with rice.
Follow Chef Lionel on Instagram:
https://www.instagram.com/lionels.lunches/
Kitchen powered by Smeg
https://www.smeg.sg/
Chef - Lionel Yu - https://www.instagram.com/lionels.lunches/
Guest - Justin Foo - https://www.instagram.com/justinfjh/
Producer & Editor - Ryan Wee - https://www.instagram.com/thryanking/
