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Singapore Chicken Rice With Ginger Sauce Recipe

Singapore Chicken Rice with Ginger Sauce Recipe
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Serving : 2
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Prepare the ingredients before making Singapore Chicken Rice with Ginger Sauce in your home. Then, follow these steps below to serve Singapore Chicken Rice with Ginger Sauce for your family or friends.

Ingredients: Singapore Chicken Rice with Ginger Sauce

  • 270 ml White rice
  • 1 1/2 tbsp Fish sauce
  • 300 ml Chicken stock
  • 1 Green onion (the upper half including the green parts)
  • 1 small piece Ginger
  • 2 portions Chicken thighs
  • Seasonings for chicken
  • 1 pinch of each Salt, pepper
  • 1 tbsp Sake
  • Ginger sauce
  • 1 big piece Ginger (finely chopped)
  • 1 small clove Garlic (grated)
  • 1 Green part of Japanese leek (finely chopped)
  • 1 tbsp Sesame oil
  • 1 Salt
  • Sauce (2)
  • 1 tbsp Fish sauce
  • 1/2 tbsp Lemon juice
  • Sauce (3)
  • 1 Sweet chili sauce (or normal chili sauce)
  • To garnish
  • 5 Cherry tomatoes
  • 1 Cucumber
  • 1 Coriander (optional)

How to Make Singapore Chicken Rice with Ginger Sauce

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Singapore Chicken Rice with Ginger Sauce in your home by yourself.

    Step 1
  • Rinse the rice and drain. (You can use jasmine rice, etc.)
  • Step 2
  • Remove any excess fat from the chicken, pierce the skin several times with a fork. Season with the sake, salt and pepper and leave to rest for about 10 minutes.
  • Step 3
  • Put the rice, fish sauce, and chicken stock in a rice cooker and mix lightly.
  • Step 4
  • Place the seasoned chicken on the rice, scatter sliced unpeeled ginger and green parts of the Japanese leek and start cooking.
  • Step 5
  • Combine all the ingredients for the ginger sauce together.
  • Step 6
  • Combine the nam pla and lemon juice together to make sauce (2). Pour the sweet chili sauce in a different small bowl.
  • Step 7
  • When the rice is cooked, remove the leek and ginger, take out the chicken, and loosen and mix the rice well with a rice spatula.
  • Step 8
  • Cut the chicken into bite-sized pieces.
  • Step 9
  • Serve the cooked rice on a plate, place the chicken on the side and garnish with sliced cucumber and halved cherry tomatoes.
  • Step 10
  • If you have fresh coriander, garnish it on top of the rice. You can use whatever vegetables you like! In this photo, I used cherry tomatoes and cabbage pickled in shio-koji.
  • Step 11
  • Put the ginger sauce, nam pla sauce, sweet chili sauce individually into small bowls. Enjoy with the sauce of your choice.
  • Step 12
  • You can add freshly ground black pepper to the ginger sauce to taste. The sauce tastes better if you leave it for a while so that the sesame oil blends in well.
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