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Singaporean Rice

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Number of Votes 7
Number of times Viewed 11324
Comments 2
Rating 2.5/5.0
 
Occasion: Any   Total servings: 5-6
Cuisine: Continental   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1 hour
How to serve: Hot    

Singaporean Rice recipe by Nazia Nazar at PakiRecipes.com.
Truly an aromatic and heavenly rice dish. Very easy to make and very delicious in taste.


Ingredients
1 (4 pound) whole chickenClick to find more about chicken
3 cloves garlicClick to find more about garlic
2 (1 inch) pieces fresh gingerClick to find more about ginger root, peeled
2 green onions
1/2 teaspoon saltClick to find more about salt
2 tablespoons sesame oil
3 tablespoons vegetable oil
1 tablespoon sesame oil
2 shallots, finely chopped
5 cloves garlicClick to find more about garlic, minced
1 (1 inch) piece fresh gingerClick to find more about ginger root, peeled and chopped
1/2 cup chopped cilantro
4 cups chickenClick to find more about chicken stock
1/2 teaspoon saltClick to find more about salt
3 cups long grain rice, rinsed and drained
cilantro sprigs
sliced green onionClick to find more about onionClick to find more about green <a href=onionClick to find more about onion" align="middle" border="0" hspace="2" />
1 cucumber, thinly sliced
2 fresh tomatoes, chopped


Preparation
Bring a large pot of water to a boil. Crush 3 cloves of garlicClick to find more about garlic and 2 pieces of gingerClick to find more about ginger, and place them into the cavity of the chickenClick to find more about chicken. Tie the green onions into a knot, and place them into the chickenClick to find more about chicken along with 1/2 teaspoon of saltClick to find more about salt. Carefully submerge the chickenClick to find more about chicken breast side down into the water.
Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chickenClick to find more about chicken over half way through.
While the chickenClick to find more about chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, gingerClick to find more about ginger, and garlicClick to find more about garlic in the oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chickenClick to find more about chicken stock and season with saltClick to find more about salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
When the chickenClick to find more about chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onionClick to find more about onionClick to find more about green <a href=onionClick to find more about onion" align="middle" border="0" hspace="2" />, cucumber and tomatoClick to find more about tomato. Serve with rice.



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There are 2 comment(s) for this recipe.
by Ejaz Hussain 1/5 Star
Quantities required are not mentioned. Recipe not properly presented.

Wed Aug 25, 2010

by Ejaz Hussain 1/5 Star
Quantities required are not mentioned. Recipe not properly preented.

Wed Aug 25, 2010


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  Singaporean Rice at PakiRecipes.com
 

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