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Singaporean Rice

  • Rice
  • Whole chicken
  • Ginger
  • Garlic
  • A few cloves
  • Cinnamon (1-2)
  • Pandan leaves
  • Salt


  • Sesame oil
  • Soya sauce (light)
  • Coriander Leaf
  • Cucumber (sliced)

Fish sauce

  • Sugar
  • Fresh red chilies
  • Ginger
  • Green lime
  • Garlic
  • Vinegar

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  • Cook chicken in water, adding pandan leaves and salt for flavour.
  • Simmer the chicken for 20 to 30 minutes, but do not overcook.
  • To check for doneness, poke a chopstick into the chicken - it should go in easily.
  • Remove chicken, let cool and cut into serving pieces.
  • Keep the stock for rice and soup.
  • Fry ginger and garlic with oil until fragrant.
  • Add to rice.
  • Add the chicken stock, cinnamon, cloves and pandan leaves to the rice.
  • Cook in a rice cooker.

    Chilli Sauce: 

  • Put the garlic and ginger in a mixer and blend until finely chopped.
  • Add chopped red chilies, vinegar, fish sauce, salt and sugar to taste.
  • Squeeze the lime juice in just before serving.
  • To serve: arrange the chicken on a plate and serve with sliced cucumber on the side.
  • For flavour, sprinkle some light soya sauce and sesame oil over the chicken and garnish with coriander leaves.
  • Serve the chili sauce in separate bowls.
  • Remove pandan leaves, garlic, ginger, cloves and cinnamon from rice.
  • Serve the rice piping hot.


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