Singapore Chicken (stove-top version)

My friend at university, Hsu Lin, wanted to share a favourite recipe. It works on the stove top or in the instant pot.

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INSTANT POT VERSION

YIELD

1 chicken

PREP. TIME:

10 minutes or so

COOKING TIME:

1 hour 20 min.

Good For:

any day, especially in the summer

Introduction

About this Recipe

I learned to make this from my UBC friend, Hsu Lin. We served it at our wedding party. A great cold meal for picnics. Easy to make ahead.

Ingredients

one whole chicken
1 garlic head, peel the cloves and add in whole
1 inch ginger, peeled and sliced
salt (about a Tablespoon, it depends on how much water you’re using, and that depends on the size of your pot)
1 large yellow onion
plenty of toasted sesame oil, about 1/4 cup

dipping sauce 1:

Green onions, minced fine
Ginger, grated fine
Garlic, crushed fine

dipping sauce 2:

Equal parts Vinegar, Soya, and Hot Asian Chili sauce and Toasted sesame oil
pinch Sugar
1 Clove Garlic, crushed fine
1/2 inch Ginger, grated fine

dipping sauce 3: (this is the one I usually use, a sort of easy compromise)

3 Tablespoons soya sauce
1/2 teaspoon sugar (can use more or less or even none if you like or need to – add a little and adjust to taste)
1 Tablespoon vinegar
1 Tablespoon Sabal Olek Chili Paste
1/4 teaspoon granulated garlic

Step by Step Instructions

Step 1

Submerge a whole chicken into a large pot of cold water (The chicken should be completely covered with water) with, salt, one head garlic and one whole onion. bring to boil and then turn off with lid on and let sit for 45 min. Bring to simmer again and simmer another 20 min. or until the chicken ready to fall off bones.

Step 2

Drain chick and cut across bones. place on serving tray and pour sesame oil over top. Chill. Garnish with green onion and serve with dipping sauces

Serving suggestion

If you reserve the stock you can use it to make an accompanying rice dish. Fry an inch of chopped ginger with a half a head of garlic, then add 1 cup rice, fry a little more til rice looses its transparency, then add the stock, bring to boil and turn off with lid on. Keep at lowest heat for 15 min til cooked. if its a nice tight lid you can turn the heat off altogether for the final 15 minutes.

RECIPE

Singapore Chicken

Source: Hsu Lin

Preparation Time: about 1 hour, 20 min

INGREDIENTS

one whole chicken

head of garlic

1 inch ginger

salt

onion

toasted sesame oil

dipping sauce 1:

Green onions, minced fine

Ginger, grated fine

Garlic, crushed fine

dipping sauce 2:

Equal parts Vinegar, Soya, and Hot Asian Chili sauce and Toasted sesame oil

pinch Sugar

1 Clove Garlic, crushed fine

1/2 inch Ginger, grated fine

INSTRUCTIONS

submerge whole chicken in pot of cold water with, salt, one head garlic and one onion. bring to boil and then turn off with lid on and let sit for 45 min. Bring to simmer again and simmer another 20 min. or til chicken ready to fall off bones. Drain chick and cut across bones. place on serving tray and pour sesame oil over top. Chill. Garnish with green onion and serve with two sauces

If you reserve the stock you can use it to make an accompanying rice dish where you fry an inch of chopped ginger with a half a head of garlic, then add 1 cup jasmine rice, fry a little more til rice is a little browned, then add the stock, bring to boil and turn off with lid on. Keep at lowest heat for 15 min til cooked.

Note: I learned to make this from my UBC friend, Hsu Lin. We served it at our wedding party. A great cold meal for picnics. Easy to make ahead.