Second Spin, Country 155: Singapore [International Food]

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: bone-in chicken thighs

Skinless breast reduces fat, while thighs are often less expensive.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice offers more fiber, while white rice is generally cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce sodium intake, and tamari is gluten-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is heart-healthy, while canola is often more affordable.

Wash the chicken and rub the outside with 2 tablespoons of sea salt, seasoning the inside and outside of the chicken with salt.

Stuff the chicken with the green onions, ginger, carrots, and pandan leaves.

Place the chicken in a large pot and cover with water, ensuring it's at least one inch over the bird.

Add the sesame oil and bring to a boil, then immediately turn the heat to low and let it simmer.

Skim off the fat with a strainer as it cooks and remove 2 cups of chicken broth for the rice cooking.

Simmer the chicken for 45 minutes or until the internal temperature hits 170 degrees Fahrenheit.

While the chicken is cooking, soak the rice in a bowl of water for 10 minutes.

Heat the canola oil in a saucepan over medium heat, then add the shallots, garlic, and ginger, and sauté until fragrant and golden.

Drain the rice and add it to the saucepan, mixing well until coated.

Transfer the rice to a rice cooker and add the reserved chicken broth, salt, sesame oil, and optionally a few knotted pandan leaves. Cover and start the rice cooker.

For the chili sauce, blend the lime juice, 2 tablespoons of chicken broth, sugar, garlic, ginger, and sriracha chili sauce until smooth and set aside.

For the ginger garlic sauce, heat oil in a small saucepan over medium heat, add garlic and ginger, sauté for a few seconds until fragrant, then add salt and vinegar and mix well. Set aside.

Once the chicken is ready, carefully lift it out of the broth and immediately place it in a large bowl of ice water, letting it rest for 10 minutes.

Transfer the chicken to a cutting board and cut into pieces, removing the pandan leaves from the rice and discarding them.

Fluff the rice with a fork, plate servings of the rice, and place servings of the chicken on top.

Drizzle with the garlic ginger sauce and plate ramekins of the chili sauce alongside.

Dress the plate with sliced cucumber and ladle servings of the chicken broth into soup bowls, dressing the soup with cilantro.

Equipment Needed