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Contributor Christabel Chua , Content Creator, Singapore
Ingredients For the chicken
1 whole chicken Pandan leaves, tied into a knot 3 stalks of spring onions For the rice
Reserved chicken oil from the chicken fat 2 cloves of garlic, finely minced 1 inch of ginger, peeled Pandan leaves, tied into a knot Uncooked rice, washed and drained Reserved chicken poaching broth For the chilli sauce
3 limes 1 teaspoon of salt 1 tablespoon of sugar 4 cloves of garlic, peeled 1 inch section of ginger, peeled 4 chillies Reserved chicken oil from the chicken fat Instructions Follow along with Christabel’s video, and read the detailed instructions below.
For the chicken
Boil a large pot of water, enough to cover the chicken in the pot. Stuff the pandan leaves and spring onion in the chicken. When the water is at a hard boil, blanch the chicken 5 times. Boil the chicken for 20 minutes. Turn off the fire and leave the chicken to sit in the pot for 10 minutes. Transfer the chicken into a bath of ice water to cool. After cooling, remove the chicken from the bath and rub salt all over the chicken. Cut the chicken to serve. Reserve the chicken broth for cooking the rice and making chilli sauce. For the chicken oil
Remove the chicken fat when cleaning the chicken. Fry the chicken fat to drain out the oil. Portion the oil and use ¾ of the oil for frying the rice. Reserve the remaining ¼ of the oil for making the chilli. For the rice
Fry the ginger in the chicken oil. Add chopped garlic and fry until golden brown. Add in the rice. Add some salt. Fry everything to incorporate well. Transfer the rice to a rice cooker and add pandan leaves. Instead of using water, add chicken soup from the pot with the boiled chicken to cook the rice. While the rice is cooking, make the chilli sauce
Pound ginger, garlic cloves and chilli until you form a bright red paste. Add in the chicken oil to the chilli paste. Add salt, sugar and the squeezed lime juice. Add in a spoonful of reserved chicken broth and stir well. Create your plate and enjoy!
