COOKING WITH GALA

SINGAPORE CHICKEN

The secret of Singapore chickens is that they are boiled in a broth with shallots and garlic for about 30 minutes, then quickly plunged into ice water to stop the cooking at the pivotal moment, just before the juices underneath the skin are cooked off. This method creates an exquisitely tender and moist chicken.  It can be used in salads, soups or any variety of dishes, or enjoyed fresh from the pot with the  traditional dipping sauces shown below.

Char Kway Teow Sauce - blend together: 
1 tablespoon soy sauce 
1 tablespoon black soy sauce, or 2 teaspoons molasses 
2 teaspoons sugar or to taste 
1 tablespoon oyster sauce 
1/2 tablespoon fish sauce 
2 tablespoons chicken stock or water 

Sambal dipping sauce:
1/2 small lime, rinsed and cut into wedges 
10 garlic cloves, peeled 
4 one-inch chunks of fresh ginger, peeled and sliced 
12 red serrano chiles 
1/4 cup vegetable oil 
3 tablespoons sugar 
1/2 teaspoon salt 
1/2 cup white vinegar 

Puree the wedges in a blender or food processor with the garlic, ginger and chiles. Heat the oil in a saucepan over medium-low heat. Add the puree and cook for 5 minutes. Remove the pan from the heat and stir in the sugar, salt and vinegar. Set aside until ready to serve.