Jolly Cookathon: Singapore Chicken

Recently we decided to enter the Yuppie Chef Jolly Cookathon and today I am sharing our main course Singapore Chicken

 

This dish was actually really easy once the components were complete. It's one of the best things I have ever tasted and I highly recommend trying it. It's also worth going to an Asian market to get the spices as there is just no substitute.

 

Singapore Chicken

Chinese Spice Salt

2tbsp sea salt
1 tsp Szechuan peppercorns (these smell amazing when you cook them!)
2 tsp Chinese five-spice powder

Pre-heat a small pan. Mix the salt and peppercorns together. Dry-roast over a gentle heat until fragrant. It's worth doing this for the unbelievable smell of the peppercorns. Once fragrant, remove from the heat and allow to cool. Grind to a fine powder and pass through a sieve. Refrigerate until ready to use. Add the five-spice powder just before serving and mix well.

Togarashi Dressing

2 tsp ginger, peeled and finely chopped
1 tsp garlic, finely chopped
2 red chillies, seeded and finely chopped
1½ tsp sesame oil
2 tbsps peanut oil
Juice of 1 fresh lime
1½ tsp soya sauce
1 tsp sugar
2 tsphot chilli powder

Add all the ingredients together and mix well (I gave them a good shake). Set aside until you're ready to serve, allowing the falvours to develop.

 

Chicken

1 whole chicken

3lt chicken stock

3 cloves garlic

2 sticks ginger, peeled

2 whole spring onion

6 white peppercorns, crushed

1/2 tsp salt

2tsp sesame oil

 

Wash and clean the chicken and place in a heavy-based pot. Cover the chicken with the chicken stock and add all the remaning ingredients, except the oil. Allow to simmer for about 45minutes and then turn off the heat. Leave to stand for 15 minutes. Test the chicken to ensure it's cooked (use a skewer, insert it into the thickest parts and the juices should run clear).

Remove the chicken from the pot and set aside for 10minutes. Rub the chicken with the sesame oil. Remove the legs and breasts from the bone and slice into even pieces. Set aside until ready to serve

Rice
3 tbsp vegetable oil
1 tbspn sesame oil
2 shallots, finely chopped
5 cloves garlic, peeled and finely chopped
1 piece of fresh ginger, peeled and chopped
400g long-grain rice
600ml chicken stock (from the poached chicken)
A pinch of salt
1 small bunch coriander (for garnish)
1 cup spring onion, finely sliced (for garnish)

Heat the vegetable oil and sesame oil together in a large pan. Saute the shallots, garlic and ginger. Rinse and drain the rice. Add to the pan and stir until evenly coated. Pour in the the chicken stock and season with a pinch of salt. Bring to a boil, cover and reduce to a low heat.
Simmer for about 20minutes.

Bring it all together by spooning the rice onto a platter and arranging the chicken on top. Garnish with the coriander and sliced spring onion.
Serve with the dressing and the spice on the side