Singapore Chicken Rice

Name: Singapore Chicken Rice
Yield: 2 servings
Cuisine: American
Ingredients: 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

cookpad.japan @cookpad_jp

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

I wanted to eat a moist chicken dish that even used the chicken flavored poaching liquid.

cookpad.japan @cookpad_jp

I wanted to eat a moist chicken dish that even used the chicken flavored poaching liquid.

Saved

Ingredients

2 servings

1Chicken breast
1The green part of a Japanese leek, ginger
1 large1% salt water (brine)
1 1/2 tbspFish sauce
1 1/2 tbspExtra virgin olive oil
1generous amount Coarsely ground black pepper
1Cilantro
1Uncooked white rice
1Reserved liquid from poaching the chicken

Saved

Steps

1

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.
2

When it comes to a boil, turn off the heat immediately. Leave the chicken in the cooking juice until it has completely cooled.
3

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.
4

Slice the chicken and serve with the pilaf.
5

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.