This is my favorite chicken & rice dish and I never fail to enjoy it whenever I visit Singapore. The chicken is poached in boiling water then plunged into cold water to stop the cooking and keep the skin shiny. To prepare the rice, firstly I stir fried the rice in a little oil, minced garlic and ginger until fragrant, before adding the broth from the poached chicken into the rice cooker. Before serving, I add a few drops of sesame oil to the chicken and serve it with chopped scallions quickly blanched in oil and minced ginger, sweet soy sauce, and chili paste... It's real comfort food...
Sometimes the best meals are the simplest... I made a family style noodle soup with shredded chicken, egg pancake, pork, and vermicelli, with a broth made from spareribs, chicken broth, tomatoes, onions and pineapple chunks, seasoned with a little fish sauce... perfect for a chilly evening.
