Ah Ma’s Chicken Rice
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Ah Ma’s Chicken Rice

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Level

moderate
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Cooking

80 min
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Preparation

120 min
Ingredients
Servings
6
Chicken
Chicken
1.6 kg
Spring onions
6
Bentong ginger
5 slabs
Salt
2 tsp
Water
3 l
Chicken Bouillon
cubes, no added MSG
2
Sesame oil
optional to apply on chicken after cooking
2 tbsp
Rice
Thai Hom Mali rice
450 g
Glutinous rice
50 g
Butter
2 tbsp
Shallot oil
2 tbsp
Sesame oil
2 tbsp
Bentong ginger
5 slabs
Garlic bulb
cut half cross wise
1
Salt
12 tbsp
Pandan leaves
(tied in a knot)
6
Lemongrass
(bruised)
2 stalks
Reduced chicken stock
(adjust to preference) – refer to instruction 8. under "Steps to make the chicken"
650 ml
Sauce
Light soy sauce
3 tbsp
Reduced chicken stock
– refer to instruction 8. under "Steps to make the chicken"
3 tbsp
Sesame oil
2 tbsp
Sugar
1 tsp
Chicken rice chilli sauce
Chillies
3
Chilli padis (adjust to preference)
4
Sliced ginger
30 g
Garlic bulb
5 cloves
White vinegar
2 tbsp
Reduced chicken stock
14 cup
Calamansi
(juice only)
5
Salt
to taste
Sugar
to taste
Chicken oil
(to mix in after blending) – derived from cooking the chicken stock
2 tbsp
How to cook
Steps to make the chicken
  • 1. Rub chicken with salt on both the inside and outside.
  • 2. Stuff spring onions and Bentong ginger slices in chicken cavity and seal up the cavity by stitching the opening with a toothpick.
  • 3. Leave the chicken one side to let it come to room temperature.
  • 4. Bring to boil 3 litres of water in a big pot with 2 Chicken Cubes (No Added MSG). (Alternatively, you can use 3 liters of homemade chicken stock.)
  • 5. Add chicken feet to stock (cut feet from whole chicken).
  • 6. Hold the chicken by its neck or hang it on a metal S-shaped hook, and bath the chicken in the boiling stock using a ladle until the skin tightens.
  • 7. Sit chicken in the stock along with the chicken feet and bring it to boil. Cook chicken in the boiling stock for 10 minutes uncovered.
  • 8. Turn off the heat, cover the pot and let it continue to cook with its residual heat for 40 minutes.
  • 9. Remove chicken from pot and soak in ice bath fully.
  • 10. Bring the stock back to boil till it is reduced to half its original amount. Set aside for later use.
  • 11. Remove aromatics from chicken cavity and cut chicken into serving portions along with sliced cucumbers.
Steps to make the rice
  • 1. Soak Thai rice and glutinous rice in water for 30 minutes. Strain and set aside for later use.
  • 2. Melt butter in pan along with shallot oil.
  • 3. Add Bentong ginger slices and garlic bulb. Stir fry until fragrant.
  • 4. Add strained rice mixture and season with ½ tbsp salt. Stir fry until fragrant and transfer everything to a rice cooker.
  • 5. Add 650ml of the reduced chicken stock, 2 bruised lemongrass and pandan leaves knot. Set to cook.
  • 6. Once cooked, remove the aromatics (lemongrass, pandan leaves, ginger and garlic), fluff and loosen rice.
Steps to make the chicken sauce
  • 1. In a bowl mix together light soy sauce, reduced chicken stock, sugar and sesame oil to drizzle over the chicken.
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