Singapore Hawkers Chicken Rice

This is a recipe that I have appropriated and tweaked from another source, but it’s a cracker and quick, easy and with great results. It will be like you are having real Singapore Hawkers Chicken.

Print Recipe

Prep Time 15

Cook Time 22

Course Main Course

Cuisine Asian

Servings People

Equipment

This is a one pot wonder that only needs a large pot.

Ingredients

1 Lebanese cucumber cut into oval slices
1 small bunch of coriander sprigs
For the Chicken
4 chicken thighs skin on, boneless
1 tsp sea salt
1 tsp cracked pepper
For the Rice
1 1/2 cups jasmine rice
2 tbsp Olive oil
4 green shallots finely chopped
1 tbsp Minced ginger
1 tbsp Minced garlic
1/4 tsp Sea salt
For the Sauce
2 tbsp light Soy sauce
1 tbsp fresh lime juice
1 tsp Sesame oil
1 long red chili finely chopped

Instructions

Method

Place the chicken thighs in a bowl and sprinkle them with salt and white pepper. Rub the seasoning evenly, including under the skin. Leave to marinate for 10 minutes.
While the chicken is marinating, rinse the jasmine rice with cold water and drain well.
Heat olive oil in a pot over medium heat on the stove. Add the chopped green shallots, minced ginger, and minced garlic. Fry until fragrant, then reduce the heat and transfer half of the mixture to a small bowl and set aside.
Return the heat to medium-high and add the rice to the pot. Fry for a minute, then add 2 cups of water and 1/4 teaspoon of salt. Use a wooden spoon to scrape the bottom of the pot to loosen any rice stuck to it. Place the marinated chicken thighs on top of the rice.
Cook the rice uncovered until the water starts boiling, then cover the pot tightly with a lid and reduce the heat to the lowest flame. Cook for 20 minutes.