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 ...

While researching the top-rated chicken rice stalls, I realised that in my 17-month journey with Sethlui.com, I have rarely sampled any ‘ji fan‘ places. Katong Mei Wei had the highest Google ratings, ...

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.

Place the rice in a rice cooker or heavy-based saucepan. Add 1.2 litres of the reserved stock and the reserved oil from the garlic and ginger.

Lower in the chicken, bring it back up to the boil. cover with a lid, turn down the heat to the very minimum and allow the chicken to poach very gently in the stock for 45 minutes.

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 ...

They’re both over the age of 70 and have been the hands behind Chatterbox’s unchanging chicken rice recipe since 1971. ... But when Hainanese immigrants started cooking it here in Singapore, ...