Inauthentic Singaporian chicken rice
‘A take on Hainanese chicken, with wonderful aromatic flavours, delicious spices and plenty of colourful greens to serve with a gorgeously flavoured rice.’
Serves 4-6 • Prep 20 mins • Cook 1hr 40 mins
1.5kg whole chicken50g ginger, sliced6 garlic cloves, unpeeled, bashed4tbsp tamari or soy sauce2tbsp coriander seeds2tsp black peppercorns3 star anise6 cloves300g short-grain brown rice, rinsed well To serve:400g choi sum or pak choi300g ripe tomatoes, diced1 cucumber, thinly sliced4tbsp Chinese chiu chow chilli oil, from most larger supermarkets4 spring onions, shredded Small bunch of coriander, torn
Put thespices, then bring to a gentle simmer. Cover and cook for 40 mins, skimming the surface occasionally to remove any impurities. Remove from the heat and leave to stand with the lid on for 10 mins, then transfer the chicken to a baking tray, cover loosely with foil and set aside to rest.
