How to make it

  • For the CHICKEN:
  • Stuff garlic and ginger in chicken and seal with toothpick.
  • Blanch chicken.
  • Boil a pot of water and add salt.
  • Simmer the chicken for about 20 - 25 minutes or till cooked.
  • Retain broth for use on rice, chilli sauce and soup.
  • Plunge chicken in ice water for about 15 minutes or till chicken is no longer hot.
  • Remove from water and drip dry.
  • Cut chicken into pieces.
  • For the RICE:
  • In a wok, add 2 teaspoon oil, preferably oil from frying chicken skin or the congealed fats you get when you refrigerate your chicken broth. Otherwise, vegetable oil is fine.
  • Saute ginger and garlic till fragrant.
  • Add in washed rice and saute till rice is coated well with the oil.
  • Add salt to taste (about 1 teaspoon is enough).
  • Stir to mix well.
  • Pour rice with ginger and garlic to your rice cooker.
  • Add in broth from chicken you cooked earlier instead of your usual water.
  • Add in the pandan leaves.
  • Let your rice cooker do the cooking. ;)
  • For the CHILLI:
  • Blend all ingredients together, till smooth.
  • That's all!
  • - Add more chilli if you prefer it to be more spicy.
  • - Add less broth if you prefer it to be thicker.
  • Additional - SOUP:
  • A bowl of soup is always served with a plate of Chicken Rice. Just in case, you get choked for eating too fast. Hehehe ...
  • To make broth more tasty, return the bones from the chicken to broth and continue simmering for another hour. Retain 5 tablespoon of the broth for the Chilli Sauce.
  • Add salt to taste. Add some shredded lettuce in a bowl and pour soup over it. Serve with the Chicken Rice.
  • Additional - SAUCE to be drizzle over Chicken:
  • Made from one part each of light soy and sesame oil to about 4 parts chicken stock.
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Reviews & Comments 8

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  • wokkingmum 12 years ago
    Kampong chicken is Range Chicken for you. ;)
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    " It was excellent "
    kitchen_fantasy ate it and said...
    kampong chicken, you can substitute with cornish hen, they are some kinda like them, although the are not the same chicken
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    " It was excellent "
    kitchen_fantasy ate it and said...
    now that you tell me ppl are looking for this dish , this is gonna be the first dish i will hunt when i go to singapore, in a mean time i will cook this one
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  • wokkingmum 12 years ago
    Unfortunately, there isnt a substitute for Pandan Leaves which is also called Screwpine Leaves. You can omit if you can find it. Taste wise, it doesn't affect very much. But it does affect in terms for smell.
    Was this review helpful? Yes Flag
    " It was excellent "
    coffeebean ate it and said...
    Mmmmh, sounds delicious - but I think I cannot get "Pandan leaves" here, can I substitute them with something?
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  • wokkingmum 12 years ago
    Opps.. that local language. Kampong Chicken is Ranch Chicken. In Singapore most of the chicken we get are those lockup hence they dont move abt much. Kampong or Ranch Chicken move about freely making it's meat more tender. Which we can get from our neighbouring country, Malaysia.
    Was this review helpful? Yes Flag
    " It was excellent "
    decobabe ate it and said...
    What makes Kampong chicken different? A description would help me find a similar critter in Italy.
    Anyway, I like the sound of this very well indeed.
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  • kevinqool 12 years ago
    if u add it with some fried chopped onion, this tastes divine!!! I love it when my mum cook this dish^^
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