2 to 3 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh red chiles
5 cloves garlic, chopped
Chicken and Rice
1 (2-pound) chicken
1 scallion, cut into 1-inch pieces
4 slices fresh, peeled ginger
6 tablespoon vegetable oil or olive oil
6 to 8 cloves garlic, finely chopped
4 cups long-grain uncooked rice
1 teaspoon fine salt
1. Make the Chicken and Rice: Bring a large pot of salted water to a boil (enough water to immerse the chicken).
2. Stuff the cavity of the chicken with the scallion and ginger. Add the chicken to the boiling water, breast side-down. Lower the heat to a simmer just under boiling point and cook, covered, until just cooked through, about 40 minutes.
3. Transfer the chicken to an ice water bath for about 5 to 6 minutes. (This is to arrest the cooking and will make the chicken skin crisp.) Drain. De-bone the chicken and cut into bite-sized pieces. Reserve the chicken stock, and keep hot.
4. Heat the oil in a wok or saucepan over high heat. Add the garlic and stir-fry until fragrant. Add the rice and stir-fry for 1 to 2 minutes. Add enough of the hot reserved chicken soup to reach 1/2- inch above the top of the rice. Bring to the boil, add the salt, and lower the heat to low. When steam holes form in the rice, cover the wok, and steam until cooked, about 30 minutes.
5. Whisk 1/4 cup of the hot chicken stock into the chili sauce.
6. Arrange the rice and poached chicken on a platter and drizzle with the chili sauce.
Pairs Well With
In Singapore, chicken rice is considered its national dish adapted from early Chinese immigrants originally from Hainan province in southern China. THe chicken rice involves traditional Hainanese methods like poaching the entire chicken at sub-boiling temperatures in a pork and chicken bone stock. Then the chicken is served over rice that is cooked with coconut milk sometimes.