\n@eatbooksg <\/p>\n
From hawker stalls to our dining tables, chicken rice is a true Singaporean favourite. \ud83c\udf57\ud83c\udf5a As we celebrate Eatbook\u2019s 10th Anniversary, we\u2019re continuing Wok From Home \ud83c\udfe0\ud83c\udf73, where we bring you recipes of iconic Singaporean dishes that you can easily make at home! This time, we\u2019re 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. \ud83d\udc47 #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\u2019s 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\u2019s 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.<\/p>\n
\u266c original sound – Eatbook – Eatbook<\/p>\n
\n@eatbooksg<\/a> <\/p>\n From hawker stalls to our dining tables, chicken rice is a true Singaporean favourite. \ud83c\udf57\ud83c\udf5a As we celebrate Eatbook\u2019s 10th Anniversary, we\u2019re continuing Wok From Home \ud83c\udfe0\ud83c\udf73, where we bring you recipes of iconic Singaporean dishes that you can easily make at home! This time, we\u2019re 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. \ud83d\udc47 #WokFromHome<\/a> #Eatbook10<\/a> #ChickenRice<\/a> #HainaneseChickenRice<\/a> 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\u2019s 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\u2019s 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.<\/p>\n
\u266c original sound – Eatbook – Eatbook<\/a> <\/section>\n<\/blockquote>\n