Singaporean Rice

Ingredients:

• Rice
• Whole chicken
• Ginger
• Garlic
• A few cloves
• Cinnamon (1-2)
• Pandan leaves
• Salt

Garnish

• Sesame oil
• Soya sauce (light)
• Coriander Leaf
• Cucumber (sliced)

Fish sauce

• Sugar
• Fresh red chilies
• Ginger
• Green lime
• Garlic
• Vinegar

Method:

• Cook chicken in water, adding pandan leaves and salt for flavour.
• Simmer the chicken for 20 to 30 minutes, but do not overcook.
• To check for doneness, poke a chopstick into the chicken - it should go in easily.
• Remove chicken, let cool and cut into serving pieces.
• Keep the stock for rice and soup.
• Fry ginger and garlic with oil until fragrant.
• Add to rice.
• Add the chicken stock, cinnamon, cloves and pandan leaves to the rice.
• Cook in a rice cooker.
• Chilli Sauce:
• Put the garlic and ginger in a mixer and blend until finely chopped.
• Add chopped red chilies, vinegar, fish sauce, salt and sugar to taste.
• Squeeze the lime juice in just before serving.
• To serve: arrange the chicken on a plate and serve with sliced cucumber on the side.
• For flavour, sprinkle some light soya sauce and sesame oil over the chicken and garnish with coriander leaves.
• Serve the chili sauce in separate bowls.
• Remove pandan leaves, garlic, ginger, cloves and cinnamon from rice.
• Serve the rice piping hot.