Singapore Chicken Fried Rice Food

SINGAPORE CHICKEN RICE

Steps:

• Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie the green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
• Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
• While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger, and garlic in the oil until fragrant. Add cilantro and 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 in the surface of the rice, about 20 minutes.
• When the chicken is done cooking, remove it from the pot, and place under cold running water to tighten the skin. Rub the outside with sesame oil, and chop into pieces. Place pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

SPICY SINGAPORE-STYLE CHICKEN FRIED RICE RECIPE - (4.3/5)

Steps:

• Use a wok or deep skillet. Place garlic and ginger in pan with canola oil over low heat for 5 minutes. Turn burner up to medium heat and add chicken. Cook chicken until partially done. Add Red Chili Paste, fish sauce, brown sugar and half of the basil. Saute until meat is completely cooked through. Add the carrots, green beans, onions, and red bell pepper. Saute for another 3 to 4 minutes. Add the rest of the basil. Cook for 1 to 2 minutes. Add the rice and mix until the rice incorporates the stir fry and is warmed through. Take off heat and serve immediately.

SINGAPORE CHICKEN FRIED RICE

Steps:

• Chop chicken into 3/4 inch pieces.
• Toss chicken in a bowl with soy sauce, then coat thoroughly with the cornstarch.
• Heat a wok or large nonstick skillet over medium-high heat until very hot.
• Pour in 1 tablespoon oil.
• Add eggs and sirl to spread evenly and form a thin omlet.
• Cook until set, about 2 minutes.
• Remove from heat, fold in half and cut into strips.
• Add 2 tablespoons of oil to the wok and add the chicken, garlic, ginger, scallion whites and curry powder. Stir-fry chicken until browned on all sides.
• Add the rice and cook, stirring often, until hot.
• Add the tomatoes, fish sauce, and scallion greens and continue to cook until the tomatoes start to break down.
• Stir in egg, season with salt and serve.