How to Prepare Quick Singapore Chicken Rice
Hello everybody, it's me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, How to Make Super Quick Homemade Singapore Chicken Rice. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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 must prepare a few components. You can cook Singapore Chicken Rice using 9 ingredients and 5 steps. Here is how you cook that.
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 Prepare 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
Instructions 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 this up for this exceptional food Easiest Way to Make Favorite Singapore Chicken Rice. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!