Singapore-Style Hainanese Chicken Rice with Ginger-Chilli Sauce
A single portion of Singaporean cooking, ready in 34 minutes with 9 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Put the chicken, half the ginger (bashed) and the garlic into a small pan, cover with the stock and bring to a gentle simmer. Poach for 15–18 minutes until cooked through, then remove the chicken and rest.
- 2
Skim a little fat from the poaching liquid and use it to fry the rice for 1 minute, then add the hot poaching liquid and cook according to packet instructions, about 12–15 minutes, until tender.
- 3
Meanwhile, finely grate the remaining ginger, mix with the chilli, sesame oil, soy sauce and a squeeze of lime to make the dipping sauce.
- 4
Taste and adjust the seasoning.
- 5
Slice the chicken and serve on the rice with the cucumber, spring onion and dipping sauce on the side.
