Singapore Chicken Rice with Chicken and Vegetable Stir Fry ..

Sunday’s are always special when it comes to food. Rice is always an attention on the family table. Since I’m from a country (Sri Lanka) which we eat rice everyday for our lunch. But, I was not so fond of having rice all the time. My mother had a big problem making food day to day especially for me. But, Sunday’s she always comes up with different types of rice menu which  I love to eat any time. Mixed rice, fried rice, devilled rice, yellow rice and many more…. 

But, this rice is a bit different from Sri Lanka rice. Which I inspired while I was studying in Singapore, me and my friends used to go to food courts for lunch and dinner. One thing we didn’t have time to cook for ourselves and another thing, It’s Singapore. We are foodie freaks.  You find many food joints & verities. 

When you say Singapore, you won’t forget “Chicken Rice”. It’s an identical dish for Singaporeans. It’s different from our Sri Lankan rice.  Here I’ll show my own version of Singaporean chicken rice served with chicken and vegetable stir fry. So this I could recommend as a family meal on a Sunday lunch table. 

Ingredients for Chicken Rice:

• 01 cups of long grain rice
• 1 ½  cup of chicken stock (I’m using basmati rice, this chicken stock differs from the rice you are using. (Chicken stock = Amount of water to cook rice)
• Nicely chopped garlic cloves (4-5 cloves)
• Chopped garlic (About 1tsp)
• Chopped onions (1/2 an onion)
• Chopped cilantro
• Sesame oil
• 1 tsp of margarine
• Salt

How to make Chicken Rice:

• Heat some oil and 1 tsp of sesame oil in a large saucepan over medium heat. Fry the onions, ginger, and garlic in the oil until fragrant.
• Add rice, and cook, stirring until toasted.
• Pour in chicken stock and season with salt.
• Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear on the surface of the rice, about 20 – 25 minutes.
• Once it's done, add margarine and mix it well.
• Then add cilantro and do not mix it.
• Cover the rice and let it absorb all the flavors.  Keep it for 15 minutes with the same heat.

Ingredients for Chicken and Vegetable Stir Fry:

• 2 tbs soya sauce
• 2 tbs rice vinegar
• 2 tbs oyster sauce
• 1 tsp cornstarch
• 1 tsp toasted sesame oil
• 2 tbs vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into 1/2-inch strips or small chunks
• 3 tbs minced peeled fresh ginger
• 2 cloves garlic, minced
• 01 big size carrot (Cut into rounds and half boiled)
• 10 beans (cut slightly and half boiled)
• Hand full of spinach
• Few mushrooms (Cut into quarters)

How to make Chicken and Vegetable Stir Fry:

• Whisk together soya sauce, vinegar, oyster sauce, cornstarch & sesame oil.
• In a large wok, heat vegetable oil over high.
• Add chicken and cook until browned, about 10 minutes.
• Add ginger, garlic, then vegetables, except for spinach and cook, stirring frequently about  3 minutes.
• Add 1/4 cup water, scraping up browned bits with a wooden spoon. Stir in soy sauce mixture and cook, stirring, until thickened, 1 minute.
• Before serving, add spinach and leave it for a few minutes. 

Finally, serve warm with a cup of rice.

A small tip for a Singaporian Chili Sauce with Dried Shimps.
Recipe on below,