COUNTRY:                           SINGAPORE

DISH:                                     CHICKEN RICE

CONTRIBUTED BY:            Wan Leng Tay, Singaporean (SA P.R)


Ingredients (Serves 2)

2 cups jasmine rice

3 tblsp onion oil

20g ginger, sliced

3 cloves garlic, sliced

6 pics pandan leaves (optional)

1 chicken cube, cut into 4-6 pieces

1 tblsp sesame oil

1 tblsp light soy sauce

1 cucumber, sliced

3 tomatoes, sliced

2 chicken legs

Salt and pepper

Chilli sauce

8 large fresh chillies, seeded, chopped

5 peri peri/birds eye chillies, chopped

4 cloves garlic

5 slices ginger

2 tblsp sugar

1 cup white vinegar

Half cube chicken stock

1tsp salt



Wash rice, drain.

Onion oil

Cut an onion, use enough oil to cover, lightly cook until light brown. Store in a glass container on a dark, cool shelf.

In a frying pan, add onion oil. Add ginger, brown. Add garlic & pandan leaves, fry until fragrant.

Add rice, fry until slightly brown.

Transfer mixture into a rice cooker, add water.

Place seasoned chicken legs on top of rice. Add chicken cube. Cook the rice.

Garnish with sesame oil & light soy sauce before serving.

Serve with chilli sauce, tomatoes and cucumber.

Chilli sauce

Blend all ingredients well.