Fragrant Ginger Chicken with Singapore Rice

Fragrant Ginger Chicken with Singapore Rice

Name: Fragrant Ginger Chicken with Singapore Rice
Total time: 60 min
Ingredients: 1 (1.8 kg) whole chicken; 3 cloves garlic; 2 (2.5 cm) pieces fresh ginger root, peeled; 2 green onions; 0.5 teaspoon salt; 2 tablespoons sesame oil; 3 tablespoons vegetable oil; 1 tablespoon sesame oil; 2 shallots, finely chopped; 5 cloves garlic, minced; 1 (2.5 cm) piece fresh ginger root, peeled and chopped; 0.5 cup chopped cilantro; 4 cups chicken stock; 0.5 teaspoon salt; 3 cups long grain rice, rinsed and drained; cilantro sprigs; sliced green onion; 1 cucumber, thinly sliced; 2 fresh tomatoes, chopped

Experience the exotic flavors of Asia with this fragrant ginger chicken served with perfectly seasoned rice, garnished with fresh cilantro and cucumber.

60 min

easy

970kcal

calories

103g

carbohydrates

99mg

cholesterol

41g

fat

fiber

45g

protein

saturated fat

1128mg

sodium

sugar

unsaturated fat

Dinner East And Southeast Asian Asian

Ingredients

1 (1.8 kg) whole chicken

3 cloves garlic

2 (2.5 cm) pieces fresh ginger root, peeled

2 green onions

0.5 teaspoon salt

2 tablespoons sesame oil

3 tablespoons vegetable oil

1 tablespoon sesame oil

2 shallots, finely chopped

5 cloves garlic, minced

1 (2.5 cm) piece fresh ginger root, peeled and chopped

0.5 cup chopped cilantro

4 cups chicken stock

0.5 teaspoon salt

3 cups long grain rice, rinsed and drained

cilantro sprigs

sliced green onion

1 cucumber, thinly sliced

2 fresh tomatoes, chopped

Directions

Step 1

Fill a large pot with water and bring to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, then place them into the cavity of the chicken. Tie the green onions into a knot and add them to the pot along with 1/2 teaspoon of salt. Submerge the chicken breast-side down into the water.

Step 2

Bring the pot to a boil, then cover and remove from heat. Let the chicken stand covered for 40 minutes, turning it over halfway through.

Step 3

While the chicken is cooking, heat vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry shallots, ginger, and garlic until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and steam holes appear in the surface of the rice, about 20 minutes.

Step 4

Once the chicken is cooked, remove it from the pot and place it under cold running water to tighten the skin. Rub the skin with sesame oil and chop the chicken into pieces. Place the chicken pieces on a serving platter and garnish with cilantro, green onion, cucumber, and tomato. Serve with the fragrant ginger rice.