Recipe By Anonymous
Rating
Published Apr 4th
Prep 30m Cook 45m Additional - Ready In 1h 15m
Servings 8 servings Calories 520.7

This is a popular Chinese dish in Singapore and Malaysia.

Recipe Ingredients

  • 1 (3 pound) whole chicken
  • salt to taste
  • water to cover
  • 1 onion, halved (skin on)
  • 8 cloves garlic, peeled
  • 1 (1 inch) piece fresh ginger, sliced
  • salt and ground white pepper to taste
  • 3 cups long-grain white rice
  • 5 cloves garlic, sliced
  • 1 (1/2 inch) piece fresh ginger, sliced
  • 2 teaspoons oil
  • 5 pandan leaves, knotted
  • 3 fresh red chile peppers, halved and seeded
  • 1 lime, juiced, or as needed
  • 4 cloves garlic, peeled
  • 1 slice fresh ginger
  • 10 leaves lettuce, or as desired
  • 1 cucumber, peeled and sliced
  • 1 tomato, sliced
  • 1 tablespoon light soy sauce
  • 1 teaspoon sesame oil

Cooking Directions

  1. 1 Remove fat from the chicken and reserve it for later use. Season chicken, inside and out, with salt.
  2. 2 Bring a large pot of water to a boil; add chicken, onion, 8 garlic cloves, sliced 1-inch piece ginger, salt, and white pepper. Bring liquid back to a boil, reduce heat, and simmer until chicken is fully cooked, 20 to 25 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
  3. 3 Carefully remove chicken and plunge into a large bowl of ice water until cooled. Remove chicken, dry, and cut chicken into bite-size pieces. Strain chicken broth and reserve liquid.
  4. 4 Wash and drain rice.
  5. 5 Heat reserved chicken fat in a skillet over medium heat; cook and stir 5 sliced garlic cloves and sliced 1/2-inch piece ginger until fragrant, about 1 minute. Add rice and oil; cook and stir until rice is coated in oil. Pour in enough reserved chicken broth to cook rice, about 6 cups. Add pandan leaves. Cover skillet and cook rice until tender and broth is absorbed, 20 to 30 minutes.
  6. 6 Pound red chile peppers using a mortar and pestle, adding a small amount of salt, until peppers transform into a fine paste. Stir enough lime juice into paste to make smooth; transfer to a serving dish.
  7. 7 Pound 4 garlic cloves and 1 slice ginger using a mortar and pestle until paste is formed; transfer to a separate serving dish.
  8. 8 Place lettuce leaves on a serving plate and arrange cucumber slices and tomatoes around dish. Place the chicken pieces in the center. Mix soy sauce and sesame oil together in a bowl; pour over chicken. Serve a bowl of reserved chicken broth on the side with a bowl of rice and the 2 dipping sauces.

Nutrition Facts

  • Calories 520.7
  • Carbohydrate 64.5 g
  • Cholesterol 72.7 mg
  • Fat 15.2 g
  • Fiber 2.5 g
  • Protein 29.4 g
  • Saturated Fat 4 g
  • Sodium 231 mg
  • Sugar 3.1 g

Reviews

  1. This recipe had a nice homemade style. Next time I make it I will dial down the ginger in the chicken and broth pot and increase it for the dipping sauce to balance better against the garlic.

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