The national dish of Singapore, chicken rice turns the simple into the wonderful. For this recipe you grill the chicken (vs boil), cook the rice in stock and make a soy based sauce loaded with spring onions. Served with fresh cucumber to keep it traditional.
30 Minutes. Such a simple meal to make. But so delicious.
2 x 180g Australian free range chicken breast
2 Spring onions
2 Lebanese cucumbers
1 cup Long grain rice
1 cup Natural chicken stock
2 tablespoon Soy sauce
2 tablespoon Peanut oil
Finely slice spring onion. In a bowl combine soy sauce, peanut oil and a tablespoon of salt. It will be quite salty but this helps to break the spring onion down. Combine well and set aside.
Using absorption method, cook rice. Place the rice and stock in saucepan with 1 cup of cold water. Stir well then bring to the boil until water has completely absorbed. Cover pot with lid, remove from heat and set aside minimum 15 minutes. Fluff with a fork.
Combine chicken with a drizzle of olive oil, salt and pepper. Bring a fry pan to medium to high heat with a drizzle of olive oil. Cook chicken for 8 minutes, turning every 2 minutes. Remove from heat.
Thinly slice the cucumber into rounds. Slice the chicken. Plate rice with cucumber and chicken. Pour the sauce over.
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