1. In a bowl, cover the rice with water. Stir vigorously. Drain into a strainer and repeat 3 times, or until the water runs clear. 2. In a large heavy-based saucepan over medium heat, heat the ...

Place the whole chicken into the pressure cooker, and season well with salt and white pepper. Add in the ginger and scallions then pour the cold water on top. Seal the pressure cooker and bring it ...

“I wanted to do something that is representative of Singapore, so I [decided on] Hainanese chicken rice,” he explains. The dish was a hit with his colleagues.

While the chicken is poaching, render the chicken fat. Pour about 30ml (2 tbsp) of water into the small pan holding the chicken tail and fat. Place over a medium flame and cook until the water boils.

1. In a bowl large enough to hold all the shrimp, mix together the sake or white wine, ginger, and sesame oil. 2. Make slits along the back of the shrimp to butterfly them, removing the veins.

Directions. Put the jasmine rice (preferred over white rice for its fragrant and fluffy qualities, according to Ma) into your rice cooker. Throw in the chicken fat from your rotisserie chicken ...

Singapore's pride and joy: chicken rice. Originating in Hainan, China as wenchang chicken – a bony free-range chicken boiled in pork bone and chicken bone stock, served with oily rice and garlic ...

Because cooking is our family pastime, we rarely order takeout. When we do, we crave dishes too cumbersome to cook, such as complicated Indian dishes and Asian stir-fries. Another case in point ...