Скачать с ютуб Singapore Roasted Chicken Rice (Hainanese Chicken Rice) в хорошем качестве

Singapore Roasted Chicken Rice (Hainanese Chicken Rice)

This is one of my favourite Singaporean hawker dishes. I roast my Hainanese Chicken to make it Roasted Chicken Rice and the taste is 98% authentic 😁 I love pairing my chicken rice with pineapple, cucumber and carrot salad (a nonya style achar). It’s slightly spicy, slightly sour and a little sweet. It’s also a perfect accompaniment for Briyanis ☺️ I have posted the pineapple, cucumber and carrot salad and chicken rice chilli sauce separately 🙌🏼 Ingredients you need to cook the chicken and rice are as follows:- 🍃 For Chicken 🍃 Ingredients under Step 1 to 3 (cooking chicken): About 1.2 kg whole chicken 3.5 litre or about 3/4 full pot of water 3 large slices of ginger 4-5 large cloves of garlic (halved) 2 heaped tsp salt for stock 2 heaped tsp salt for brining/rubbing salt on chicken Ingredients under Step 4 (seasoning chicken): 4 spoons sesame oil 2 spoons dark soy sauce 2 spoons kikkoman soy sauce/ light soy sauce Few stalks of spring onion Fee stalks of coriander Step 5: You can skip this step and serve your chicken once you season the chicken. If you don’t have a oven, fry your chicken (whole) in oil. The chicken is actually cooked already so use a ladle to spoon hot oil over your chicken continuously to get it roasted. This way you don’t have to waste a lot of oil 😁 Ingredients under Step 6 (cooking rice): 4 rice cups thai jasmine rice Water to cook rice. For a more authentic taste, use the stock leftover from cooking your chicken to cook the rice. (you can cook the semi cooked/fried rice in the rice cooker as per normal) or if you are going to cook over the stove using a heavy base pot like me, add water to about 1 cm above the rice) 4 slices of ginger 4-5 large cloves of garlic (halved) 1 heaped tsp salt 4 pandan leaves individually tied into knots (I just couldn’t find it the day I was doing this recipe but it still tasted fantastic without it)