Chicken rice

(Serves 4)

1 cup rice
2 chicken wings
3 small shallots
3 garlic
1 cm ginger
1 teaspoon cooking oil
1 teaspoon sesame seed oil
Salt and pepper to taste
2.5 to 3 cups of water


1) Peel the garlic, shallot and ginger. Do not slice them.
2) Add the chicken wings, water, salt, pepper, garlic, shallots, garlic and ginger in a pot.
3) Cook for 20 minutes.
4) Wash the rice and drain.
5) Remove the garlic, shallot and ginger. Use a pestle and mash into a smooth paste.
6) Heat the cooking oil and sesame seed oil in another pot. Add in the ginger, shallot and garlic paste. Stir until fragrant.
7) Add in the rice and 1.5 to 1.75 cups of the chicken stock (without the chicken wings). Cook in a covered pot for approximately 15 to 20 minutes.

Personal Tips
Like the spicy rice, you can also cook this in a rice cooker. Transfer all the ingredients after step 6.
Chicken rice is a classic Singaporean recipe. You can cook it this way if you wish to have only the rice and not eat it as a main meal. The recipe for the main chicken rice dish is found later in this book.
You can substitute the chicken wings with half a cube of chicken stock However, I find that the taste is not quite the same.