Singaporean Rice

Singaporean Rice

Singaporean Rice
  • Boneless chicken cubes 450g
  • Rice 2 cups (soaked and boiled)
  • Spaghetti 1/2 packet (boiled, strained and oiled)
  • Capsicum 1 big sized (diced into small cubes)
  • Carrots 2 med sized (diced into small cubes)
  • Cabbage 1 cup (roughly chopped)
  • Onion 1 med sized (chopped)
  • Tomatoes 2 small or 1 med sized (chopped)
  • Tomato paste 2 tbsp
  • Soy Sauce 1 tbsp
  • Vinegar 2 tbsp
  • Chicken stock cube 1 from the 2
  • Ketchup 3tbsps
  • Chinese Salt 3/4th tbsp
  • Salt, black pepper, red chili powder, red chili flakes to taste.
  • Ginger Garlic paste 1tbsp
  • Oil as required
  • Spring onions (green part) 1 bunch or 3 to 4 sprigs

SPAGHETTI

  • Boil and strain spaghetti and then drizzle some olive oil on it.
  • Heat 3tbsps of oil in a pan, add the vegetables, sauté for a 15 to 20 seconds and then add salt and black pepper to taste.
  • Then add boiled spaghetti and mix well. Let it warm up a bit and then take off the stove.

CHICKEN

  • Heat 3tbsps of oil in a pan and sauté chopped onion till light golden. Add GG paste, tomatoes, Salt, red chili powder and flakes, black pepper, Chinese salt, soy sauce, cube, vinegar and tomato paste.
  • Let it cook for 2 to 3 minutes before adding chicken. Then sauté well for a minute and add 1/2C of water. Cover and let it cook on high heat till water dries.
  • Add ketchup. Cook some more to get desired gravy and take it off the stove.

LAYERING

  1. Boiled rice
  2. Spaghetti
  3. Chicken gravy
  4. Mayo sauce
  5. Spring onions
    (in a deep dish in the respective manner)

Bon Appetit💗

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *