@eatbooksg From hawker stalls to our dining tables, chicken rice is a true Singa…

@eatbooksg

From hawker stalls to our dining tables, chicken rice is a true Singaporean favourite. 🍗🍚 As we celebrate Eatbook’s 10th Anniversary, we’re continuing Wok From Home 🏠🍳, where we bring you recipes of iconic Singaporean dishes that you can easily make at home! This time, we’re making a classic plate of Hainanese Chicken Rice, complete with tender chicken, fragrant rice, homemade chilli and ginger scallion sauce. Save this recipe and give it a try at home! What Singaporean dish should we make next? Let us know in the comments below. 👇 #WokFromHome #Eatbook10 #ChickenRice #HainaneseChickenRice Ingredients: – 1 whole kampung chicken – 1.5 carton chicken stock – 1 stalk coriander root – 2 whole garlic – 8 shallots – 2 big knobs old ginger – 5 fresh red chilli – 1 bird’s eye chilli – 1 lime – Neutral oil – Thai Hom Mali jasmine rice – 1 stalk lemongrass – 1 bunch coriander – 2 bundle pandan leaves – Japanese cucumber – Soy sauce – Sesame oil – Salt Instructions: – Add chicken stock, coriander root, garlic, shallots and old ginger to a pot. Bring to a boil. – Dip chicken into the stock repeatedly before fully submerging it. Lower to a simmer and cook for 45 minutes. – Blend fresh red chilli, bird’s eye chilli, garlic, shallots and chicken stock. Season with salt and lime juice. – Transfer the cooked chicken into an ice bath. – Wash your rice before adding chicken stock from your poaching broth, lemongrass, garlic and shallots to the pot. Add pandan leaves, then cook until done. – Scoop the rice onto a plate and chop the chicken into serving pieces. – Serve with sliced cucumber, soy sauce, sesame oil, chilli and ginger scallion sauce.

♬ original sound – Eatbook – Eatbook

@eatbooksg

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From hawker stalls to our dining tables, chicken rice is a true Singaporean favourite. 🍗🍚 As we celebrate Eatbook’s 10th Anniversary, we’re continuing Wok From Home 🏠🍳, where we bring you recipes of iconic Singaporean dishes that you can easily make at home! This time, we’re making a classic plate of Hainanese Chicken Rice, complete with tender chicken, fragrant rice, homemade chilli and ginger scallion sauce. Save this recipe and give it a try at home! What Singaporean dish should we make next? Let us know in the comments below. 👇 #WokFromHome #Eatbook10 #ChickenRice #HainaneseChickenRice Ingredients: – 1 whole kampung chicken – 1.5 carton chicken stock – 1 stalk coriander root – 2 whole garlic – 8 shallots – 2 big knobs old ginger – 5 fresh red chilli – 1 bird’s eye chilli – 1 lime – Neutral oil – Thai Hom Mali jasmine rice – 1 stalk lemongrass – 1 bunch coriander – 2 bundle pandan leaves – Japanese cucumber – Soy sauce – Sesame oil – Salt Instructions: – Add chicken stock, coriander root, garlic, shallots and old ginger to a pot. Bring to a boil. – Dip chicken into the stock repeatedly before fully submerging it. Lower to a simmer and cook for 45 minutes. – Blend fresh red chilli, bird’s eye chilli, garlic, shallots and chicken stock. Season with salt and lime juice. – Transfer the cooked chicken into an ice bath. – Wash your rice before adding chicken stock from your poaching broth, lemongrass, garlic and shallots to the pot. Add pandan leaves, then cook until done. – Scoop the rice onto a plate and chop the chicken into serving pieces. – Serve with sliced cucumber, soy sauce, sesame oil, chilli and ginger scallion sauce.

♬ original sound – Eatbook – Eatbook