Singapore Chicken Rice

10 portions

Chicken

3 kg 100 g 30 g 30 g 100 g

Chicken Ginger Garlic Salt Sesame oil Cucumber

Sauce

Rice

6 30 g 1 dl 20 g 1 dl

Red chillies Garlic Lemon juice Sugar Soy sauce Salt

500 g 50 g 20 g 50 g 2 dl 20 g 5 dl

Thai rice, washed Chicken fat Sesame oil Onions, chopped Santan Ajinomoto Salt Chicken stock

Chicken

1. 2. 3. 4. 5. 6. 7.

Put garlic, ginger and salt inside chicken. Cover with a sautoir with boiling water. Simmer for 30-40 minutes. Turn them over occasionally. When cooked, remove from water and season with salt and sesame oil. Cut into pieces and arrange on a gratin dish. Flank with cumcumber and decorate with fresh chillies.

Rice

1. 2. 3. 4. 5.

Heat the chicken fat and sesame oil in a sautoir. Add onions and fry them until golden brown. Add the washed rice, chicken stock and santan. Season with salt and ajinomoto. Bring to boil. Cover and cook like pilaf rice.

Sauce

1. 2. 3.

Cut the chillies and remove seeds. Pound chillies and garlic, and a little salt. Mix with lemon juice, soy sauce and sugar.

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