In my perhaps futile quest to replicate one of the best dishes we had in Singapore, I made chicken rice again last night. The major tweak since my last attempt was that I fried the raw rice grains in sesame oil and garlic before steaming it in chicken broth. The rice turned out fantastic — nutty, garlicky and aromatic, pretty much just as I remember. Despite gentle and careful poaching, the chicken still did not turn out as tender as I had hoped.
1. Heat 1 T. peanut oil and 1 T. sesame oil in a wok. Stir-fry 2 cups of uncooked rice with a few cloves of minced garlic until it begins to turn golden. Steam the rice, substituting chicken broth for water.
2. Crush an inch-long piece of skin-on ginger root and four cloves of garlic. Put in a large saucepan with a quart of chicken broth and simmer covered for 10 minutes.
3. Add 2 chicken breasts to the pot in a single layer. Bring the broth back up to the barest simmer and let the breasts poach gently for 10-12 minutes. Check for doneness, then slice.
4. While the chicken is poaching, peel an inch-long section of ginger. Put that in the food processor with 5 peeled garlic cloves and 6-8 red Thai chillis. Add dashes of fish sauce and white vinegar, pulse fine, and pour off into a bowl.
5. Whisk 2 T. soy sauce with 2 T. sugar in a small bowl. Slice a cucumber into long segments.
6. To serve, heap the rice into shallow bowls and arrange the sliced chicken on top. Spoon a bit of the broth on top to moisten, then drizzle with a bit of the sweet soy sauce. Pass the remaining soy sauce and chilli sauce at the table. Serve the remaining broth in small soup bowls. Feeds 2.
Don't splain me, bro!
43 minutes ago