Singapore Chicken Rice

My English teacher was a Singaporean when I was in school. She invited me to visit her when she left Japan. It was my first time for me to leave my country.

Singapore showed me multiculturalism, joy of food at Hawker Centres, and how "English as a second or third language" can open many doors.


The taste of Singapore chicken rice is the taste of my first adventure.

Ready in: 50 minutes with using a rice cooker

Ingredients for two:
[Prepare in a pot]
1 cup of uncooked rice
2 teaspoons of chicken stock powder
1 teaspoon of coconut oil

Some coriander and roasted peanuts to garnish

[Prepare in a ziplock]
2 chicken breasts
1 teaspoon of salt
1 tablespoon of Sake
1 tablespoon of minced ginger
one green onion
[Prepare in a cup for sauce]
2 tablespoon of soy sauce
1 tablespoon of minced ginger
1/2 teaspoon of sugar
1 teaspoon of sesame oil

How to cook rice on stove

Step 1: Prepare ingredients

Marinate for 15 minutes

Step 2: Empty the ziplock in the rice pot and start cooking

Step 3: Enjoy!