Singaporean Steamed Chicken

Image by tripadvisor

This recipe is probably one of the best ways to prepare chicken. The tasty rice dish that accompanies it and the sweet perky sauce makes the dish specially appealing. One never tires of the light, flavorful chicken that results from steaming it not with water but with chicken broth.

Ingredients

For the chicken:

• 1 whole chicken
• Salt and pepper
• 1 tablespoon sesame oil
• 3 cups chicken broth
• Cucumber, for garnish
• Tomatoes, for garnish

For the chicken rice:

• Oil for sauteing
• 1 large onion, chopped
• 1 1/2 cups uncooked washed rice
• 3 cups chicken broth
• Salt and pepper to taste

For the chicken sauce:

• Oil for sauteing
• 1/4 cup chopped onion
• 1/4 cup minced celery stalk
• 2 tablespoons minced spring onion
• 1/2 cup broth
• 1/2 cup soy sauce
• 3 teaspoons cornstarch
• 3 tablespoons sugar
• Sesame oil

Cook the Chicken:

1. Rinse chicken well inside and out then pat dry with paper towels. Rub the skin and the inside cavities with salt, pepper and sesame oil.
2. Place chicken on a steamer and steam for about one hour, using chicken broth as the steaming liquid (not water).
3. When chicken is cooked and tender, remove from steamer and let cool. Reserve the broth. Slice the chicken into serving pieces and arrange on a platter. Garnish with cucumber and tomatoes. Serve with steamed chicken rice, chicken sauce and soup.

Cook the chicken rice:

1. In a large pot or rice cooker, heat oil and saute onion.
2. Add rice and toss till slightly brown and all grains are coated with the oil.
3. Pour in chicken broth. Season with salt and pepper to taste. Cover pot and simmer until rice is cooked.

Cook the chicken sauce:

1. In a saucepan heat oil and saute onion, celery and spring onion for about 1 minute.
2. In a bowl, combine broth, soy sauce, cornstarch, sugar and a dash of sesame oil. Add to saucepan and stir continuously, simmering until thick. Serve as sauce for the steamed chicken.