Ah Ma’s Chicken Rice

Serving 6 pax
Preparation Time 2 hours
Skill Intermediate

1.6kg Chicken
6 Stalks spring onions
5 slices (50g) Bentong ginger*
2 tsp Salt
3L  Water
2 Chicken cubes (no added MSG)
2tbsp Sesame oil (optional to apply on chicken after cooking)

450g Thai Hom Mali rice
50g Glutinous rice
2tbsp Butter
2 tbsp Shallot oil
2tbsp  Sesame oil
5 slices (50g) Bentong ginger*
1 bulb Garlic (cut half cross wise)
½ tbsp Salt
6 Pandan leaves (tied in a knot)
2 stalks Lemongrass (bruised)
650ml Reduced chicken stock (adjust to preference) – refer to instructions number 9 under steps for chicken

3 tbsp Light soy sauce
3 tbsp reduced chicken stock – refer to instructions  no.9 under steps for Chicken
2 tbsp Sesame oil
1 tsp Sugar

Chicken rice chilli sauce:
3 Chillies
4 Chilli padis (adjust to preference)
30g Sliced ginger
5 cloves Garlic
2 tbsp White vinegar
4 tbsp Reduced chicken stock
Juice from 5 calamansi*
Salt to taste
Sugar to taste
2 tbsp Chicken oil (to mix in after blending) – derived from cooking the chicken stock

*Available at your nearest FairPrice store.


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 litres of homemade chicken stock )
  5. Add chicken feet to stock (cut feet from whole chicken)
  6. Hang chicken on a S-shaped hook, or hold the chicken by its neck
  7. 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.
  8. 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.
  9. Turn off the heat, cover the pot and let it continue to cook with its residual heat for 40 minutes.
  10. Remove chicken from pot and soak in ice bath fully.
  11. Bring the stock back to boil till it is reduced to half its original amount. Set aside for later use.
  12. 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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