This is our entry for Jamie Oliver’s Search for a Food Tube Star with Uncle Ben’s competition. If you’re a Singaporean, there’s NO CHANCE that you wouldn’t know our iconic dish – Chicken Rice.
We all know that Gordon Ramsay came to Singapore a couple weeks back to compete with our local hawkers, and this dish being one of the competing dishes, became our inspiration to pay tribute to the man himself. ????
With all the days of research done on the ultimate chicken rice, this is our tribute, done THE F WORD STYLE, to Gordon Ramsay. Enjoy

Ingredients

Adjust Servings

US / Metric

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chicken (1.6kg)

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chicken (1.6kg)

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bunch

spring onion

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bunch

spring onion

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knob

ginger (cut)

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knob

ginger (cut)

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Chicken Stock or water

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Chicken Stock or water

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cup

thai jasmine rice.

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cup

thai jasmine rice.

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tbsp

chicken fats, fried with 8 cloves of garlic(bashed)

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tbsp

chicken fats, fried with 8 cloves of garlic(bashed)

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knob

ginger(thick slices)

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knob

ginger(thick slices)

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Chicken stock (from cooking chicken)

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Chicken stock (from cooking chicken)

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bundle

of pandan leaf

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bundle

of pandan leaf

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salt to taste

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salt to taste

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cup

light soy sauce

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cup

light soy sauce

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tsp

sesame oil

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tsp

sesame oil

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tbsp

rendered chicken fats

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tbsp

rendered chicken fats

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tsp

sugar

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tsp

sugar

Chili Sauce

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red chilies

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red chilies

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chili padi

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chili padi

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knob

of ginger thumb size

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knob

of ginger thumb size

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half a bulb of garlic

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half a bulb of garlic

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cup

lime juice

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cup

lime juice

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pinch

of salt

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pinch

of salt

Steps

1

boil a pot of water or stock add in ½ knob ginger, 1 bunch spring onion and salt.

Mark as completed

2

when the stock is boiling hold chicken by the neck and ladle hot soup on it, until the skin looks cooked for around 10 mins. then plunge whole chicken inside water (thigh side down) and put back lid on.

Mark as completed

3

Bring it up to a boil then lid off and turn down heat to simmer for another 10 minutes. Next, lid on, GAS OFF and cook for 45 minutes. (cooking this way is akin to using the sous vide method. It makes the chicken so moist and tender)

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4

after 45 mins soak the whole chicken in a bowl of ice water for 15 minutes (This step is CRUCIAL to stop the cooking process and to get the jelly under the chicken skin)

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5

Rice

Wash and drain 600 grams of Thai Jasmine rice, fry up a blub of garlic(peeled and bashed) and ½ a knob of ginger(thick slices) in 6 tbsp of chicken oil.

Rice

Wash and drain 600 grams of Thai Jasmine rice, fry up a blub of garlic(peeled and bashed) and ½ a knob of ginger(thick slices) in 6 tbsp of chicken oil.

Mark as completed

6

Add the aromatic mix, and 800 ml of chicken stock to the rice. Plus a bunch of Pandan leaves, a big pinch of salt (to taste) and turn on the rice cooker.

Mark as completed

7

Once the rice is cooked remove the aromatics and give the rice a good fluff.

Mark as completed

8

Chili Sauce

Peel a knob of ginger thumb size, smash half a bulb of garlic, add 6 normal chilies and 4 chili padi (amount can be adjusted add more chili padi if your like your chili sauce hot), squeeze a quarter cup of lime juice put them all in the blender, season with salt and blend them all together.

Chili Sauce

Mark as completed

9

Chop the chicken up and lay it on a bed of cucumber, pour the dressing on top and a bunch of coriander. Serve up the chicken with the steam rice and chili sauce, there you have it your own homemade Hainanese chicken rice.

Mark as completed