Follow these steps for perfect results
Chicken
thigh or breast
Ginger
unpeeled
Garlic
Japanese leek
green part
Sake
Salt
Uncooked rice
jasmine rice
Pasta cooking water
Fish sauce
Ginger
finely chopped
Ginger
finely chopped
Coriander
fresh or dried
Sesame oil
Sugar
Cucumber
Tomato
Lettuce
Sweet chili sauce
storebought
Place chicken, ginger (3cm), garlic, Japanese leek (green part), sake, and salt in a pan.
Add water to cover the chicken and bring to a boil.
Remove any scum that rises to the surface.
Once boiling, turn off the heat and let it sit for 30 minutes.
Remove the chicken and set aside.
Use the poaching liquid to cook the rice in a rice cooker.
Add fish sauce, salt, and pepper to the rice to taste.
Combine fish sauce, ginger (chopped), coriander, sesame oil, sugar for the sauce.
Slice the chicken just before serving.
To make soup: Heat the remaining poaching liquid in a pan.
Season with fish sauce, salt, and pepper.
Add a little lemon juice for flavor (optional).
Serve the chicken and rice with cucumber, tomato, or lettuce.
Serve with sweet chili sauce.
Mix the chicken, rice, and sauce together for added flavor.
Expert advice for the best results
Use high-quality chicken broth for the rice for enhanced flavor.
Adjust the amount of ginger and garlic according to your preference.
Everything you need to know before you start
15 minutes
Chicken can be poached ahead of time.
Serve the chicken and rice attractively on a plate, garnished with cucumber slices and fresh coriander.
Serve hot.
Garnish with fresh coriander.
Serve with extra sweet chili sauce.
Pair the dish with a light jasmine tea.
Discover the story behind this recipe
A popular and iconic Singaporean dish.
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