Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Dr Rupy’s Inauthentic Singaporean Chicken Rice

This simple chicken and rice dish from Dr Rupy is packed full of Hainanese-inspired flavour and makes for an easy nutritious weeknight dinner.

From the book

Ebook deal this week

Dr Rupy Cooks

£0.99

Available to download for 99p for a limited time. UK customers only.

Introduction

A take on Hainanese chicken, with wonderful aromatic flavours, delicious spices and plenty of colourful greens to serve with a gorgeously flavoured rice. Cooking a chicken in this way is super economical and low waste, as well as bringing out the best from the produce.

Read more Read less

Ingredients

1 x 1.5kg chicken
50g fresh ginger, sliced
6 garlic cloves, unpeeled, bashed
4 tbsp tamari or soy sauce
2 tbsp coriander seeds
2 tsp black peppercorns
3 star anise
6 cloves
300g short-grain brown rice, rinsed well
To serve:
400g choi sum or pak choi
300g ripe tomatoes, diced
1 cucumber, thinly sliced
4 spring onions, shredded
Small bunch of coriander, torn
4 tbsp Cheat's Quick Chilli Oil or Chinese chiu chow chilli oil (shop bought)
For the Cheat's Quick Chilli Oil:
3 tbsp light olive oil
1 tsp toasted sesame oil
2 tsp tamari or light soy sauce
½ tsp brown sugar
1 garlic clove, grated
½ tsp chilli flakes

Don't miss our spring eBook sale!

Method

Put the chicken into a large stockpot and pour over enough cold water to completely cover. Add the ginger, garlic, tamari or soy sauce and spices, then bring to a gentle simmer. Cover and cook for 40 minutes, skimming the surface occasionally to remove any impurities. Remove from the heat and leave to stand with the lid on for 10 minutes, then transfer the chicken to a baking tray, cover loosely with foil and set aside to rest.

Strain the poaching broth into a jug, skim off any fat, then pour 600ml back into the pan (any leftover broth can be chilled or frozen). Add the rice, bring to the boil, then reduce to a gentle simmer, cover with a lid and cook for 30 minutes. Remove from the heat and leave to stand with the lid on for a further 10 minutes.

When the rice is nearly ready, steam the choi sum or pak choi in a separate pan for 2 to 3 minutes until wilted.

Take the chicken breast off the bone and cut into thick slices. Pull the thigh and leg meat away from the bone. Season the rice with a little extra tamari or soy sauce, if needed. Serve the chicken with the rice, choi sum, tomatoes and cucumber, drizzled with the chilli oil. Garnish with the spring onions and coriander.

CHEAT’S QUICK CHILLI OIL

Combine all the ingredients in a small saucepan and warm gently until the garlic starts to fizz. Remove the pan from the heat, stir for 1 minute then leave to cool.

Comments are closed.

Latest ebook deal

Dr Rupy Cooks

In Dr Rupy Cooks, you’ll find over 100 easy and accessible recipes that are as flavourful as they are nutritious. There are weekday dinners, one-pot dishes, quick lunches and plenty of vegetarian, vegan, nut-free and gluten-free options. Every dish is meticulously researched and developed for maximum health benefit, accessibility and, of course, taste.

Available to download for 99p for a limited time. UK customers only.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Dr Rupy Cooks: Healthy. Easy. Flavour

Close menu