Roasted Chicken Rice

Chicken rice is definitely amongst Singaporean's favourite dish. The dish itself has many variations to it; steamed, roasted and even fried. Hailed as our national dish, chicken rice can be found almost anywhere, from hawker stalls to fine dining restaurants.
I always believe no two homes make it the same way, so this is my take on how chicken rice is savoured at our home.

Roasted Chicken Rice Recipe

Cooking time varies depending on the size of the chicken. The chicken thighs I used were about 250 gm each.

Honey used does not have to be expensive. Supermarkets carry inexpensive and good quality ones.

Five-spice powder is a blend of powdered spices and can be easily found at most supermarkets in the spice section.

(A) PASTE:

• 60 gm garlic
• 90 gm ginger

(B) CHICKEN STOCK:

• 2 litres of water
• 5 pieces of chicken thighs (1.2 kg) trim fats and excess skin, set aside
• 2 stalks of spring onions
• 1 tablespoon (A) PASTE
• 1 tablespoon salt 

(C) MARINADE (SAUCE):

• 4 tablespoons brown sugar
• 4 tablespoons honey 
• 1/2 cup light soya sauce 
• 1/4 cup oyster sauce
• 1 teaspoon five-spice powder
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 tablespoon sesame seed oil
• 1 teaspoon (A) PASTE 

(D) RICE:

• 4 cups white rice
• chicken fats and skin 
• 1 screwpine (pandan) leaf
• 1 tablespoon sesame seed oil
• 1 teaspoon salt adjust to taste
• 1 teaspoon sugar adjust to taste
• 2 teaspoons (A) PASTE
• 4 1/2 (four and a half) cups of (B) CHICKEN STOCK (depending on your rice, the ratio of stock may need to be adjusted slightly.)

(E) CHILLI SAUCE:

• 6 red chillies
• 6 red bird's eye chillies (cili padi)
• 1/2 cup (B) CHICKEN STOCK
• 2 teaspoon (A) PASTE
• 1 tablespoon white vinegar
• 1/2 teaspoon salt adjust to taste
• 2 teaspoons sugar adjust to taste
• a few drops of sesame seed oil

(F) GARLIC/GINGER SAUCE:

• 1 stalk spring onion finely minced
• 1/4 cup peanut oil
• remainder of (A) PASTE
• salt adjust to taste
• sugar adjust to taste

DIRECTIONS:

1. (A) PASTE:

• Blend ingredients (A) together in a dry blender. Set aside.

2. (B) CHICKEN STOCK:

• Bring water to a simmer in a large pot.
• Once the water starts simmering, add the rest of ingredients (B) except for the trimmed chicken fats and skins. Boil for 30 minutes.
• Remove cooked chicken and submerge them in a large bowl of ice water to stop the cooking process.
• Once cooled, remove chicken and pat dry with kitchen papers. Arrange them on a baking rack.

3. (C) MARINADE/SAUCE (prepare this while boiling chicken)

• Add all ingredients (C) in a mixing bowl. Mix until well combined.
• Brush chicken with marinade sauce generously until well coated.
• Cover with a cling wrap and marinate chicken for at least 1 hour.
• Then, remove cling wrap and bake/roast the chicken in a pre-heated oven.
• Bake/roast chicken at 200 degree celcius, 15 - 20 minutes on each side. 
• Baste chicken with marinade sauce in between baking/roasting.  
• Place remaining marinade into a small pot and let it simmer until sauce thickens. Set aside for serving later.

4. (D) CHICKEN RICE (prepare this while roasting the chicken)

• Wash rice thoroughly, strain.
• Add chicken fats/skins and sesame oil into a heated wok. Fry until fats are rendered. 
• Next, add paste and pandan leaf. Stir fry until fragrant.
• Add rice, salt and sugar. Fry for another 2 minutes. Off heat.
• Transfer the rice into a rice pot and add sufficient chicken stock. Go ahead and cook the rice in the cooker.
• Fluff up the rice once it is cooked.

5. (E) CHILLI SAUCE (prepare this while roasting the chicken)

• Blend all the chillies in a dry blender to a smooth paste. Transfer to a serving bowl.
• Add in the rest of the ingredients (E). Mix well and set aside for serving later.

6. (F) GINGER/GARLIC SAUCE (prepare this while roasting the chicken)

• Add all ingredients (F) in a serving bowl. Mix well and set aside for serving later.

7. Cut chicken and serve together with cooked rice and the rest of the condiments.