CHICKEN SINGAPORE RECIPES

Steps:

• In large microwavable bowl, place 8 cups water. Microwave uncovered on High 4 to 5 minutes or until boiling. Soak noodles in hot water until softened, about 8 minutes; drain. Using scissors, cut noodles into 4-inch pieces; set aside.
• In small bowl, mix soy sauce, sugar, curry powder and chili garlic sauce. Stir in 1/2 cup water.
• In 12-inch nonstick skillet, heat vegetable oil over medium-high heat until hot but not smoking. Add chicken; sprinkle with salt, and cook 4 to 5 minutes, turning once, until browned on both sides. Add bell pepper, peas and green onion whites. Cook 3 to 4 minutes, stirring frequently, until vegetables soften and begin to brown on edges and chicken is no longer pink in center.
• Add soy sauce mixture and drained noodles to skillet; stir to combine. Reduce heat to medium. Simmer 1 to 2 minutes, stirring constantly, until sauce is absorbed. Stir in green onion greens. Divide mixture among 4 plates.

Steps:

• Add all chicken ingredients to a large pot. Cover with boiling water (1-2 quarts). Return to a gentle simmer (barely a bubble), cover, and cook until the chicken’s juices run clear when pierced – about 30 minutes. Then, remove the chicken and plunge it directly into an ice bath until chilled through. Set aside.
• Saute the shallot in oil until softened. Toss in the crushed garlic and ginger, cooking a few moments until their fragrance bursts from the pot. Finally, toss on the rice and cook a few minutes until heated through.
• Ladle on some of the hot stock from poaching the chicken and a smattering of salt. Bring to a boil, cover, and reduce to a simmer. Cook about 16 minutes. Remove from heat, remove lid, and let steam off about five minutes before fluffing.
• If you have one, use a cleaver to cut the chicken legs into pieces. Gather your accompaniments. On every plate, spoon a happy mountain of rice, one whole chicken leg, and any goodies you’d like.