spring onion oil

Pork skewers packed with flavour meet a light and fresh noodle salad in this street food-inspired dish.

This recipe is an extract from Luke Nguyen's latest cookbook, Street Food Asia.

Grilled pork skewers with noodle salad

tbs caster sugar

(80 milliliters) fish sauce

tbs honey

tsp black pepper

spring onions, white and green parts thinly sliced, separated

garlic cloves, crushed

pork neck,

tbs sunflower oil

vermicelli rice noodles,

mint, leaves

Vietnamese mint, leaves picked, roughly chopped

Lebanese cucumber, halved lengthways, thinly sliced

carrot,

(160 grams) bean sprouts

(125 milliliters) Nuoc Cham (recipe follows)

(80 milliliters) Spring Onion Oil (recipe follows)

Fried Asian shallots and crushed roasted peanuts, to serve

(60 milliliters) fish sauce

(60 milliliters) white vinegar

garlic clove, crushed

red chilli, finely chopped

lime

(250 milliliters) sunflower oil

spring onions, green part only, thinly sliced

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One of Singapore's most famous dishes, Hainanese Chicken Rice is a must try for&nbsp;people all around the world when they visit. But why wait when you can make your own? Visit Singapore without leaving your kitchen with this recipe!&nbsp;

Singapore-Style Hainanese Chicken Rice Recipe

rice White Jasmine Rice, uncooked

TBsp Oil

Chicken stock

tbsp Chopped Garlic (Around 6 cloves of garlic)

tbsp Grated Ginger (Around 1 thumb-sized piece of ginger)

Pandan Leaves (To be folded into 2 bundles)

Salt

1-1.2 Kg Chicken

litres Water (Or just enough to submerge the whole chicken)

5-6 Slices Ginger (Around 1 thumb-sized piece of ginger)

basin ice water

Tbsp Sesame Oil

Big red chilli

Chilli padi

Garlic

Ginger (1 thumb size)

tsp Rice Vinegar

Sugar

tsp Ketchup

Lime (Depending on your preference)

tbsp Chicken Stock

bundles Spring Onions

tbsp Oil

tbsp Sesame Oil

tbsp Light Soy Sauce

Chinese Rice Wine (Also known as Hua Tiao Chiew or Shaoxing Wine)

Cucumber

Parsley

Dark Soy Sauce (To drizzle over the rice when serving)

Salt (For cleaning the chicken)

Tall slim cooking pot that can hold a whole chicken

Cabbage

Carrot

Chicken Feet

Wash the rice and&nbsp;soak for 20 mins, then drain dry for another 20 mins and set aside. Peel the garlic and ginger. Grate the ginger and chop the garlic, then set aside.

A. Prepare the Rice

Clean the chicken and cut off the fats. (see tips)&nbsp;

Wash the 2 bundles of spring onions. Cut off the white sections and set aside. Cut the green sections into small pieces and place in a large bowl, and refrigerate.

With the aromatics, wash the pandan leaves and fold it up into 2 bundles. Peel and cut 6 slices of ginger. then set aside.

Insert the 6 slices of ginger, the white section of the spring onion and 1 bundle of pandan leaves into the cavity of the chicken. Use a few tooth picks to seal up the cavity to prevent the stuffing from falling out during cooking.

B. Prepare the Chicken

Wash and remove the stalks from the big chilli and chilli padi. Then peel the ginger and the garlic. Cut the lime and squeeze the juice.

Add the&nbsp;big chilli, chilli padi, ginger and garlic to a blender and blend finely.

Transfer the blended spices to a small bowl, then add in the lime juice and the rest of the Chilli Sauce Ingredients in group (c).

C. Prepare the Chilli Sauce (OPTIONAL)

Add all the Dipping Sauce Ingredients in (e) and mix well.

D. Prepare the Dipping Sauce for the Chicken (OPTIONAL)

Wash the parsley and cucumber. Next slice the cucumber thinly. Refrigerate both until later use.

E. Prepare the Garnishing (OPTIONAL)

Add 3 litres of water to the tall pot and bring to a boil over high heat.&nbsp;Once boiling, hold the chicken by the neck and dunk the whole chicken in and out of the boiling water 3 times. On the final dunk, finally immerse the whole chicken into the water and cover the pot. (see tips to know why)&nbsp;

Once the water is boiling (about 5 mins), turn the heat to low. Let the chicken simmer for another 10 mins, then turn off the heat but do NOT open the cover. Let the chicken continue to stew in the hot water for another 35 mins.

Meanwhile, prepare a large basin of ice water. Once the chicken is cooked, use a pair of chopsticks to lift it out of the pot from under the wings, then&nbsp; plunge it into the ice water for about 20 mins.

Remove the chicken and transfer onto a plate. Rub the whole chicken with 2 TBsp&nbsp;sesame oil. Measure out 3 cups of the chicken stock for cooking the rice, then freeze up the rest for another day.

A. Cook the Hainanese Chicken

While the chicken is cooking, add 3 tbsp of oil to a wok and fry the chicken fats to extract the chicken oil. Remove and discard the crispy chicken fats once they turns golden brown.

Add in the grated ginger and chopped garlic prepared earlier and fry till aromatic. Be careful not to burn the garlic. Once aromatic, immediately add&nbsp;in the washed and drained rice and the 1 1/2 tsp of salt, then mix well.&nbsp;

Transfer the rice mixture into the rice cooker. Pour in the 3 cups of chicken stock. Place the second bundle of pandan on top of the rice and cook for extra fragrance.

One the rice is cooked, remove the pandan leaves and loosen the rice with a pair of chopstick.

B. Cook the Chicken Rice

In  a sauce pan, heat up 10 TBsp of oil over high heat. Once it starts to smoke, pour it over all the spring onion evenly and you will hear a sizzling sound. That's when the aromatic smell emerges from the spring onion.

C. Prepare the Spring Onion Oil

By now, the chicken should be done. Remove the stuffing from the chicken, chop into pieces and arrange on a serving plate. Pour the dipping sauce over the chicken (optional). Garnish with parsley and cucumber and serve with the chicken rice, dark soy sauce, chilli sauce and spring onion oil

D. Serving the dish

Remove the skin of the carrot and slice it thinly.&nbsp;

Take 5 cabbage leaves, wash&nbsp; and cut into chunks.

Bring to a boil the remaining of the chicken stock over high heat. Add in the cabbage, carrot&nbsp; and chicken feet and continue to boil for about 10 mins over medium heat until the cabbage is soft.&nbsp; Add salt to taste. Serve the soup together with the chicken rice.

Cabbage Carrot Soup

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