Singapore Chicken Rice

Singapore Chicken Rice

The chicken is very moist. Use the poaching liquid to make a delicious rice pilaf. This is an Asian dish that uses up all the deliciousness of the chicken.

Ingredients: 2 servings

Chicken breast
The green part of a Japanese leek, ginger
As needed
1% salt water (brine)
1 L
Fish sauce
1.5 tablespoons
Extra virgin olive oil
1.5 tablespoons
Coarsely ground black pepper
Generous amount
as needed
Uncooked white rice
as needed
Reserved liquid from poaching the chicken
as needed


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 fish sauce 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.

Story Behind this Recipe

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