Singaporian Rice Recipe

INGREDIENTS 

Boneless chicken – ½ kg
Chilli sauce – 2 tbsp
Salt – to taste
Soya sauce – 2 tbsp
Red crushed chilli – 1 tsp
Ketchup – 4 tbsp
Oil – ¼ cup
Black pepper crushed – 1 tsp
Ginger crushed – 1 tbsp
Onion cut in cubes – 1
Boiled carrots – 2

Seed less tomato – 1
Capsicum -1 cut in cubes
Cabbage – 1
Corn flour – 1 tbsp
Boiled spaghetti – 350gm

METHOD:

• Take a pan, put oil and heat it up, then add crushed ginger and sauté.
• Now add chicken and fry for 1 min, then put salt, red crushed chilli, black pepper, ketchup, chilli sauce and Soya sauce and fry for another 1 min.
• Now add onion, capsicum, carrots, tomato and cabbage along with little bit of water and let it cook.
• When water starts boil, add corn flour (mix in 2 tbsp of water).
• Now cook for 5 minutes, until thick.
  Don’t over cook. Now add boiled spaghetti and fold.
• Take of the cooker and put a side.

INGREDIENTS FOR RICE:

1. Rice – ½ kg
2. Black cumin seeds – ½ tsp
3. White cumin seeds – ½ tsp
4. Star anise – 2
5. Oil – ¼ cup
6. Salt – to taste
7. Peas – ½ cup

Take a pan, add oil, white cumin seeds, black cumin seeds and star anise, fry a bit then add soaked rice, salt and peas and mix them well.

Now add water and cook till water dries.

Put on dum.

INGREDIENTS FOR MAYO SAUCE

1. Mayonnaise – ½ cup
2. Ketchup – 4 tbsp
3. Vinegar – 2 tbsp
4. Sugar – 1 tsp
5. Red crushed chilli – ½ tsp
6. Salt – to taste

Mix all above together

PREPARE TO SERVE:

Take a rice dish, put rice, then chicken and vegetables mixture, then mayo sauce, then again chicken and vegetables mixture, then fried garlic and then on top fried green chillies and serve.

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