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.

Serves 2


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

Make sauce
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.

Cook rice
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.

Grill chicken
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.

To serve
Thinly slice the cucumber into rounds. Slice the chicken. Plate rice with cucumber and chicken. Pour the sauce over.



The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

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September 27, 2017 by Timothy Ryder
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