It’s been a while since my last post! Unexpectedly, my vegan chocolate truffles proved pretty popular and I’ve been really busy making and delivering orders, but now that I’ve got some sort of structure up, I can get back to writing recipes, such as this Singapore Hainanese Chicken Porridge 🙂
Yes, you read the title right: it’s a Singapore Hainanese Chicken Porridge recipe- not a Singapore Hainanese Chicken Rice recipe! In other words, it’s basically a (brown) rice congee with a broth reminiscent of Singapore Chicken Rice. (White rice is more traditional but brown is healthier!) Rather random, but when you have a Mother who loves eating porridge, you start craving some variety in your porridge recipes, and porridges such as a golden pumpkin fish porridge and this Singapore Hainanese Chicken Porridge recipe are the result. (I may try a Laksa Porridge recipe next! lol)
Unlike my other recipes, this Singapore Hainanese Chicken Porridge Recipe is very Singaporean style- agak agak- which means a lot of the timings and measurements are approximations rather than set in stone. I make it when I’m not sure of the time we’re having dinner and just leave it on the stove for anything upwards of 45 minutes, topping up with water whenever the broth is running low. Right before serving, I either add water or boil it down a bit more, depending on how watery a porridge I feel like having. (Because of the uncertain porridge cooking time, we’ll have to sacrifice the porridge texture- sometimes the rice may be firm, and sometimes softer, but it is always delicious!) Garnish with some fried shallots, fried garlic, fried chicken skin and/ or pork crackling and it makes for a very satisfying meal. One of my Instagram friends called it “a cuddle in a bowl”, which I think sounds about right!
Note: pandan leaves may not be readily available if you live outside of South East Asia and they’re optional- I’ve made the porridge both with and without the pandan leaves, and there hasn’t been too great of a difference in flavour. If you’re lucky enough to have a pandan plant, store extra leaves in the freezer or use them to make homemade pandan juice which is a good food colouring and flavourer.
Singapore Hainanese Chicken Rice Congee Recipe
- 1 tablespoon chicken fat You can get chicken fat by rendering it out of chicken skin. The leftover chicken skin (from rendering) will become super crispy and yummy chicken "crackling"
- 5 slices ginger i don't always bother to peel- the flavour is in the skin! just make sure you wash it well
- 2 cloves garlic peeled and smashed
- 3 pandan leaves knot them for easy removal later
- 1 Cup uncooked brown rice washed but uncooked, can be substituted with white jasmine rice
- 4 Cup Chicken stock Do not substitute with water- if you do, you will get plain congee, not Singapore Hainanese Chicken Rice Congee
- Light soya sauce to taste
- sesame oil to taste
- Salt to taste
- Heat the chicken fat in a pot on medium. When hot, add the ginger, garlic and pandan leaves. Be careful not to burn the garlic! Once fragrant, add in the brown rice and stiry fry for a few minutes.
- Add the chicken stick and bring to the boil on high heat, then decrease to medium-low and allow to simmer. Give it a stir now and then to prevent the rice from sticking to the bottom of the pot (every 10-15 minutes). Check that there is more than enough water- it should be more than just covering the rice- as you do not want the water to completely evaporate whilst you are off doing something else.
- 5-10 minutes before you want to eat, adjust the water to your preference (top up with water if the congee is too dry for your liking or increase the heat to evaporate the excess water if you find it too watery.) Season with salt, light soya sauce and sesame oil.
- Enjoy! To pimp up your congee, you can top it with: sprin onions, crispy chicken skin, pork crackling, fried peanuts and anchovies etc
What would you top this Singaporean Hainanese Chicken Rice porridge with?