This sensational Singaporean feast is just the thing to mark Lunar New Year. You may be inspired to rustle up\u00a0curry puffs and cocktails, pandan chiffon cake and bubble tea, a glorious gado gado \u2013 or all the recipes in our tantalising Singapore fling, originally created for the May 2015 issue...
4cm piece of fresh ginger, peeled and finely chopped 6 red finger-size chillies, chopped juice of 1 lime Season with salt, and stuff with ginger and onion.Then lift it out of the pot, rub with sesame oil, and cool to room temperature. Place the reserved fat in a lidded pan and heat over a low flame. Add the rice and stir fry for 2-3 minutes.
Add three cups of stock and the pandan leaf, bring to a boil, then turn the heat down and cook, covered, for 12 minutes. For the chilli sauce, blend all the ingredients in a food processor with two tablespoons of stock. To serve, slice the chicken and serve with rice, chilli sauce and remaining stock ladled into small bowls.
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