Singapore Hawker Centre Chicken Rice
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Singapore Hawker Centre Chicken Rice
Recipe by Louis Tikaram
Ingredients
1 Lebanese cucumber, cut into oval slices
1 small bunch of coriander sprigs
For the Chicken
4 chicken thighs, skin on, boneless
1 tsp sea salt
1 tsp cracked pepper
For the Rice
1 1/2 cups jasmine rice
2 tbsp Squeaky Gate olive oil
4 green shallots, finely chopped
1 tbsp Coles minced ginger
1 tbsp Coles minced garlic
1/4 tsp Coles sea salt
For the Sauce
2 tbsp light Coles soy sauce
1 tbsp fresh lime juice
1 tsp Coles sesame oil
1 long red chili, finely chopped
Method
Place the chicken thighs in a bowl and sprinkle them with salt and white pepper. Rub the seasoning evenly, including under the skin. Leave to marinate for 10 minutes.
While the chicken is marinating, rinse the jasmine rice with cold water and drain well.
Heat olive oil in a pot over medium heat on the stove. Add the chopped green shallots, minced ginger, and minced garlic. Fry until fragrant, then reduce the heat and transfer half of the mixture to a small bowl and set aside.
Return the heat to medium-high and add the rice to the pot. Fry for a minute, then add 2 cups of water and 1/4 teaspoon of salt. Use a wooden spoon to scrape the bottom of the pot to loosen any rice stuck to it. Place the marinated chicken thighs on top of the rice.
Cook the rice uncovered until the water starts boiling, then cover the pot tightly with a lid and reduce the heat to the lowest flame. Cook for 20 minutes.
After 20 minutes, turn off the heat and let the rice sit for another 10 minutes with the lid on.
While the chicken rice is resting, add light soy sauce, lime juice, sesame oil, and fresh chili to the fried green shallot mixture. Mix well to make the sauce.
Using tongs, remove the chicken thighs from the pot and slice them.
Serve the chicken rice by placing a portion of rice on a plate and arranging sliced chicken, cucumber slices, coriander sprigs, and the green sauce on top.
Enjoy the Singapore Hawker Centre Chicken Rice!
