When travel isn’t possible, you can still experience the best a country has to offer through its cuisine. Skyscanner has collaborated with chefs, restaurants, brands and passionate home cooks from around the world to bring you a series of recipes you can make from your very own kitchen.
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!
