Easiest Way to Make Homemade Singapore Chicken Rice
Hello everybody, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, Simple Way to Make Homemade Singapore Chicken Rice. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Singapore Chicken Rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Singapore Chicken Rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Singapore Chicken Rice is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can have Singapore Chicken Rice using 9 ingredients and 5 steps. Here is how you can achieve it.
I wanted to eat a moist chicken dish that even used the chicken flavored poaching liquid.
The chicken will be moist and cooked through by slowly cooling in the poaching liquid.
Bring the water to a boil the night before and leave the chicken in the poaching liquid overnight. The chicken will be cooked through by the next morning. Recipe by Ogunyanko
Ingredients and spices that need to be Make ready to make Singapore Chicken Rice:
- 1 Chicken breast
- 1 The green part of a Japanese leek, ginger
- 1 large 1% salt water (brine)
- 1 1/2 tbsp Fish sauce
- 1 1/2 tbsp Extra virgin olive oil
- 1 generous amount Coarsely ground black pepper
- 1 Cilantro
- 1 Uncooked white rice
- 1 Reserved liquid from poaching the chicken
Steps to make Singapore Chicken Rice
- Pour the 1% brine in a pot. Place the chicken breast, skin side up in, leek and ginger, cover with a lid and turn on the heat.
- When it comes to a boil, turn off the heat immediately. Leave the chicken in the cooking juice until it has completely cooled.
- Remove the leek and ginger. Remove any excess fat and reserve the poaching liquid for the rice pilaf. Cook the rice with the poaching liquid in a rice cooker. Cook with the normal amount of liquid you normally use to cook rice.
- Slice the chicken and serve with the pilaf.
- Mix the nam pla and olive oil to make the sauce. Pour it over the chicken, sprinkle a generous amount of black pepper on top and garnish it with cilantro.
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So that's going to wrap it up with this special food Recipe of Award-winning Singapore Chicken Rice. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!