The classic Singapore dish made with fresh chicken to achieve a perfect combination of flavours and textures, accompanied by fluffy rice cooked in chicken stock, soup and 3 types of sauces.
Ingredients
8cups (2litres) chicken stock or 4teaspoonschicken stock granules dissolved in<
Bring the chicken stock to a rolling boil in a pot and add the chicken. Turn off the heat, cover the pan and let the chicken steep for 15 minutes. Then remove the chicken from the stock, plunge it in ice water to cool for 1 minute, and drain. Bring the stock back to a