Book of Days Tales

On this date in 1965 Singapore was expelled from Malaysia on a 126 to 0 vote becoming the first, and only, country in the world to gain its independence forcibly (but not unwillingly).  Singapore had been granted independence from the UK on the condition that it join Malaysia, but the union with that new nation was not a happy one due to ethnic and trading conflicts.  Subsequent to independence, Singapore prospered economically; human rights violations are another story, for another time.

Singapore chicken rice is a legendary dish which it is best to fly to Singapore to taste than to make at home, because of the experience necessary to get the chicken cooked just right.  Here’s a recipe anyway.

Ingredients

Hainanese Chicken

    3 lb whole chicken, giblets removed

    ¼ cup kosher salt

    4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices

    1 bunch fresh scallions

    2 tablespoons sesame oil

Hainanese Rice

    ¼ cup sesame oil

    2 tablespoons chicken fat, chopped

    2 cloves garlic, minced

    1 tablespoon fresh ginger, minced

    1 teaspoon kosher salt

    2 cups long grain rice, rinsed and drained

Chili Sauce

    2 tablespoons sambal oelek

    2 tablespoons sriracha

    2 teaspoons sugar

    1 tablespoon garlic, minced

    1 tablespoon fresh ginger, minced

    1 tablespoon lime juice

    2 tablespoons reserved chicken poaching broth

Ginger Garlic Sauce

    2 tablespoons fresh ginger, grated

    2 tablespoons garlic, finely minced

    kosher salt, to taste

    3 tablespoons peanut oil

    1 tablespoon rice vinegar

Soy Dipping Sauce

    (reserved fried garlic and ginger)

    1 tablespoon oyster sauce

    3 tablespoons dark sweet soy sauce

    1 tablespoon light soy sauce

    2 tablespoons reserved chicken poaching broth

   

2 cucumbers, thinly sliced (for serving)

1 bunch fresh cilantro (for serving)

Instructions

To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels. Remove any excess fat from the chicken and set aside for later. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.

Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a slow simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.

Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion. After it has cooled, pat the chicken dry with paper towels and rub all over with sesame oil.

In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic.

Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender. (or cook on the stove in a saucepan with a tightly fitting lid).

While the rice is cooking, carve the chicken for serving in thin slices.

Make the chili sauce: combine the sambal, sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to mix well.

Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to mix well.

Make the soy dipping sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to mix well.

Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.