While most of the dishes of Singapore are very similar to Malaysia’s, there is perhaps one dish that stands out amongst the others. Singapore’s version of the Hainanese Chicken Rice is the most known to many foreigners.   While this platter has become the iconic and National dish of Singapore, little Kuching town has transformed Singapore Chicken Rice as one of the signature dishes of Sarawak! Almost a neck and neck race with the most beloved and irresistible Sarawak Laksa !

Here’s my version of the “Singapore” Chicken Rice I made recently.

1. SCR_homemade chix rice

Sunday’s best choice

Sunday has always been a day of rest for my family in Kuching. Mum tries not to cook on Sundays. After the Sunday morning service, we would sample our favourite local dishes at the food court or open air markets or malls.  One of our favourite eateries in the late 80’s and 90’s was the Singapore Chicken Rice restaurant, then located at Jalan Song Thian Cheok.  We loved going there for two reasons: the tasty chicken rice dish and the air-conditioner 😀

Other days, we would order takeaway meals of the Singapore Chicken Rice. Honestly, speaking, I could not recollect dropping the word “Singapore” from SINGAPORE Chicken Rice. I could not remember saying Hainanese Chicken Rice at all.

Ask another Kuchingite. They will vouch my point.  The funny thing was the Singapore Chicken Rice Restaurant was not known in Singapore at all.  Then I learnt that the founder of the Singapore Chicken Rice were local Kuching guys, who probably had connections with Singapore?  From a teeny weeny restaurant located at Jalan Song Thian Cheok in Kuching, THE Singapore Chicken Rice became a chain of household name with restaurant outlets throughout Sarawak and the rest of the world. 

You can read their inspiring story here and how they ended up today: http://www.scr.my/

A Homemade Version

If you have been away from home for so many years – like me – it is only logical that you would crave for something you have not had in years.

By the way, my homemade version is not called Singapore Chicken Rice, but simply, Chicken Rice, an ode to the technique used by the Hainanese in poaching the chicken, with tinges of South East Asian flavours.

My recipe is adapated from the “Traditional Malaysian Cuisine:  A Rich Selection in Culinary Heritage” with some modifications – highlighted in blue – in the ingredients used and method, according to my personal taste.

2. SCR_Malaysian Traditional Cuisine

Ingredients –

  • 1 chicken (I used 8 chicken legs)
  • 450 g rice ( I used 6 rice cups)
  • 4 cloves garlic, chopped (I used quite a lot of garlic – 2 bulbs!)
  • Crushed Ginger (this was not in the recipe)
  • 2 Tbsp cooking oil
  • 1 cube chicken stock (according to taste)
  • 2 tsp sesame oil (according to quantity of the chicken meat and taste)
  • 1 tsp light soy sauce (according to quantity of the chicken meat and taste)

3a. SCR_ingredients3b. SCR_chicken

For the broth (not in the recipe – My version) –

  • 1 onion, pricked with 2 cloves
  • 1 star anise
  • 2 big slices of ginger cut on the bias
  • 1 tsp black peppercorns
  • Fresh coriander roots (a personal favourite)
  • 2 sprigs spring onions, halved
  • 1 whole lemon grass, bruised
  • Kaffir lime leaves, torn

 For the Dipping Sauce –

  •  10 chillies
  • 6 cm piece ginger – chopped or minced finely
  • 1 Tbsp tomato sauce (Yes, that’s right!!)
  • 1 Tbsp vinegar
  • 1 clove garlic (I used quite a lot)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp sesame oil
Homemade chilli sauce. Mmmmmm....YUMMY!

Homemade chilli sauce. Mmmmmm….YUMMY!

Method –

  1. Boil enough water to cover the whole chicken in a large pan. Put in the chicken, lower the heat and cook the chicken covered for 10 minutes. Turn off the heat and leave the chicken in the water for 40 minutes.

5a. SCR_ chix covered 10 mins5b. SCR_chix left 40 mins

  1. Remove the chicken and put it in cold water for 15 minutes.

6. SCR_chix in cold water 15 mins

  1. Hang the chicken to dry and brush it with sesame oil mixed with soy sauce ( I placed my chicken legs upright in a colander)

7. SCR_chix hang dry brushed sesame oil + soy sauce

  1. If you’re using the whole chicken, cut off the chicken legs, wing tips and neck put them back in the water to boil and add chicken stock cube to flavor the broth (As I did not use a whole chicken, I flavoured the chicken broth with the herbs and spices. At this stage, I reserved enough stock for the rice and the chilli sauce)
  2. Heat 1 Tbsp oil and fry the chopped garlic until fragrant and lightly browned.
  3. Add the rice, stir-fry for one minute and add the reserved chicken stock (preferably cooled on beforehand).
  4. Transfer the rice to the rice cooker and add crushed ginger, sesame oil and stock cube or salt to taste.
  5. While the rice is cooking, start to make the chilli sauce.  Blend or pound the chillies, garlic and ginger finely.
  6. Heat 1 Tbsp oil and fry the pounded ingredients until fragrant. Add salt, sugar, tomato sauce, vinegar, sesame oil and 4 Tbsp stock broth. Season well.
  7. Just before serving, I warmed up the chicken legs in the broth, removed them and brush some sesame oil and soy sauce mixture.  I left the chicken leg whole when serving with the fragrant chicken rice, chilli sauce and a bowl of piping hot chicken broth

8a. SCR_complete platter

My version of homemade " Singapore"  Chicken Rice, made in Belgium :-D .  Gorgeous! Delish!

My version of homemade ” Singapore” Chicken Rice, made in Belgium 😀 . Gorgeous! Delish!

Oh by the way, I am submitting this post to the Little Thumbs up event for the month of July with the chosen ingredient “GINGER” hosted by Alvin from Chef and Sommelier, organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids

th_littlethumbups1-1

As well as to –

Cook-Your-Books #2 organised by Joyce from Kitchen Flavours.

 

Cook Your Books

 

And not forgetting to the September 2013 Cooking With Herbs Blog Challenge hosted by Lavender and Lovage 😀

Cooking-with-Herbs-300x252

 

Have a great sunny weekend!

Cheers!

Advertisements
Comments
  1. X says:

    So now it will be pao & chicken rice day! 🙂

  2. Nasifriet says:

    Yeah…. why not. Two of my many favourites, so we should meet for potluck one free weekend 😀
    You bring over your bak kut teh and your experimental char siew. Ha ha ha….

  3. Wow! What a delicious meal! Chicken rice never fails to bring a smile to everyone, especially children! I cooked chicken rice at home about once a month, and usually I would cook more rice to last for both lunch and dinner!Lazy! One time cooking for two meals! But the family doesn’t mind!
    Thank you for linking to CYB!

  4. Nasifriet says:

    You’re so right Joyce. The tasty and fragrant rice is what the kids go for. My boys can have double or triple portions of the rice 🙂 Yup, everyone’s favourite meal.

    Happy Sunday to you!

  5. Blackswan says:

    Being born & bred in S’pore, Chicken Rice is definitely one of my family’s fave dish. You’re right, a lot of my foreign friends love S’pore Chicken Rice. Chilli is very impt to be successful in this dish. Thks for sharing & spreading the word!

  6. Nasifriet says:

    Thanks.

    This is a much loved dish enjoyed by everyone in the family. The tasty rice with the fragrantly infused ginger, garlic etc and of course the chilli sauce makes the dish complete and really appetising 🙂

  7. Kalyan says:

    Just mouthwatering…looks delicious!

  8. Nasifriet says:

    Thanks, Kalyan and thanks for dropping by my blog.

  9. melharry says:

    Remember mom’s version of kei png or kei pui, with a twist….her sauce will be none other then her famous belacan sauce, that makes it even more appetizing and delectable…sampei menjilat jari..hehehe….. nyum nyum…bukan dapat pakei fork and spoon agik, we use our fingers to eat kei pui…hahahaa…agik lah nyaman.

  10. Chef and Sommelier says:

    Wow! You have impressed us once again!

    A SIngaporean dish so popularized in Sarawak and now made in Belgium!! 😀

    Well done!

  11. Nasifriet says:

    You’re right Da! Nothing beats Mum’s homemade sambal belacan. Hopefully, one daring day, I’d make the belacan sauce (when you guys are around). You know how my ‘ang moh’ guys will take it with the ” mekut” smell… Ha ha ha!

  12. Nasifriet says:

    Thanks, Alvin

    What can I say…Sarawak is a land full of mystery and surprises! There’re lots of surprising goodness which I’m trying to unveil and discover myself 😉

Let me know your thoughts...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s