Meals that HEAL

Eat your way to better health with help from Dr Rupy Aujla, the bestselling food writer behind The Doctor's Kitchen

- Dr Rupy Aujla

Inauthentic Singaporian chicken rice

'A take on Hainanese chicken, with wonderful aromatic flavours, delicious spices and plenty of colourful greens to serve with a gorgeously flavoured rice.

Serves 4-6 • Prep 20 mins • Cook 1hr 40 mins

• 1.5kg whole chicken
• 50g ginger, sliced
• 6 garlic cloves, unpeeled, bashed
• 4tbsp tamari or soy sauce
• 2tbsp coriander seeds
• 2tsp black peppercorns
• 3 star anise
• 6 cloves 
• 300g short-grain brown rice, rinsed well

To serve:

• 400g choi sum or pak choi
• 300g ripe tomatoes, diced
• 1 cucumber, thinly sliced
• 4tbsp Chinese chiu chow chilli oil, from most larger supermarkets
• 4 spring onions, shredded Small bunch of coriander, torn

1 Put the chicken into a large stockpot and pour over enough cold water to completely cover. Add the ginger, garlic, tamari or soy sauce and spices, then bring to a gentle simmer. Cover and cook for 40 mins, skimming the surface occasionally to remove any impurities. Remove from the heat and leave to stand with the lid on for 10 mins, then transfer the chicken to a baking tray, cover loosely with foil and set aside to rest.