Recipe

Singapore Chicken Rice

Singapore Chicken Rice

1025 kcal per serving( not including 3 types of sources, cucumber, and cilantro)

Ingredients

  • [The amount shown in the picture is for 1.8L( 10cup) type.]
  • Chicken stock and chicken (1.~7.)
  • 1. Chicken thigh ………… 4
  • 2. White leek(cut into 5 to 7cm long pieces) ………… 25g
  • 3. Ginger(sliced) ………… 20g
  • 4. Garlic ………… 10g
  • 5. Water ………… 1200mL
  • 6. (A) Soy sauce ………… 3-1/3 tablespoons
  • 7. (A) Sesame oil ………… 3-1/3 tablespoons
  • Seasoned rice (8.~15.)
  • 8. Rice ………… 2cups
  • 9. (B) Onion(minced) ………… 110g
  • 10. (B) Ginger(minced) ………… 35g
  • 11. (B) Garlic(minced) ………… 20g
  • 12. (B) Vegetable oil ………… 3-1/3 tablespoons
  • 13. Salt ………… To taste
  • 14. Cilantro ………… For garnish
  • 15. Cucumber ………… For garnish
  • *3 types of sauces ………… To taste
  • *Ginger sauce
  • Ginger(grated) ………… 35g
  • Chicken stock ………… 160mL
  • Salt ………… A dash
  • *Chili sauce
  • Chili sauce(commercially available) ………… 65mL
  • Chicken stock ………… 100mL
  • Sautéed B ………… 2-1/2 tablespoons
  • *Black soy sauce
  • Sweet soy sauce(commercially available) ………… As needed
  • Chicken stock and chicken (1.~7.)
  • 1. Chicken thigh ………… 6
  • 2. White leek(cut into 5 to 7cm long pieces) ………… 40g
  • 3. Ginger(sliced) ………… 30g
  • 4. Garlic ………… 15g
  • 5. Water ………… 1800mL
  • 6. (A) Soy sauce ………… 5 tablespoons
  • 7. (A) Sesame oil ………… 5 tablespoons
  • Seasoned rice (8.~15.)
  • 8. Rice ………… 3cups
  • 9. (B) Onion(minced) ………… 170g
  • 10. (B) Ginger(minced) ………… 55g
  • 11. (B) Garlic(minced) ………… 30g
  • 12. (B) Vegetable oil ………… 5 tablespoons
  • 13. Salt ………… To taste
  • 14. Cilantro ………… For garnish
  • 15. Cucumber ………… For garnish
  • *3 types of sauces ………… To taste
  • *Ginger sauce
  • Ginger(grated) ………… 50g
  • Chicken stock ………… 240mL
  • Salt ………… A dash
  • *Chili sauce
  • Chili sauce(commercially available) ………… 100mL
  • Chicken stock ………… 150mL
  • Sautéed B ………… 4 tablespoons
  • *Black soy sauce
  • Sweet soy sauce(commercially available) ………… As needed

How to make

  1. Add water, white leek, ginger, and garlic into a large pot
    and bring to a boil. Add the chicken. Simmer the mixture
    over medium heat for 20 to 30 minutes while skimming
    off any foam. Save the broth as chicken stock.
  1. When the chicken is cooked, remove and let cool in iced
    water. Let the chicken stock cool separately.
  2. When the chicken is cooled, spread the mixture of A on
    both sides of the chicken.
  1. Place B in a frying pan and sauté it thoroughly. Save 4
    tablespoons of sautéed B for chili sauce(. 2-1/2 tabelspoons
    for the 1.0L( 5.5 cup) type cooker)
  1. Wash the rice in the inner pot and drain the water. Add
    salt and the chicken stock up to level 3 of “Plain”( level 2
    for the 1.0L( 5.5 cup) type cooker) in the inner pot.
    Place the remainder of 4 over 5. Select the “Mixed” menu
    and press the [Start] key.
  2. Soak the chicken into chicken stock.
  3. Cut the cucumber into thick strips. Chop the cilantro.
  4. Mix the ingredients for each sauce.
  5. Place the cucumber on a serving plate and add the chicken
    that is cut into bite-sized pieces on top.
  6. Add the equal amount of chicken stock to the remaining
    of A from 3 and pour it over the chicken. Place the
    chopped cilantro on the side.
  7. When 5 is cooked, loosen it evenly and place it on a
    serving plate. Serve the dish with the 3 types of sauces on
    the side.

Tip

The remaining chicken stock may be heated and salted to taste. Chopped cilantro may be added.

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