Green onion (the upper half including the green parts)
1 small piece
Seasonings for chicken
a pinch of each
Ginger (finely chopped)
1 big piece
1 small clove
Green part of Japanese leek (finely chopped)
as needed (about 1/3 teaspoon)
Sweet chili sauce (or normal chili sauce)
Rinse the rice and drain. (You can use jasmine rice, etc.)
Remove any excess fat from the chicken, pierce the skin several times with a fork. Season with the sake, salt and pepper and leave to rest for about 10 minutes.
Put the rice, fish sauce, and chicken stock in a rice cooker and mix lightly.
Place the seasoned chicken on the rice, scatter sliced unpeeled ginger and green parts of the Japanese leek and start cooking.
Combine all the ingredients for the ginger sauce together.
Combine the fish sauce and lemon juice together to make sauce. Pour the sweet chili sauce in a different bowl.
When the rice is cooked, remove the leek and ginger, take out the chicken, and loosen and mix the rice well with a rice spatula.
Cut the chicken into bite-sized pieces.
Serve the cooked rice on a plate, place the chicken on the side and garnish with sliced cucumber and halved cherry tomatoes.
If you have fresh coriander, garnish it on top of the rice. You can use whatever vegetables you like! In this photo, I used cherry tomatoes and cabbage pickled in shio-koji.
Put the ginger sauce, fish sauce, sweet chili sauce individually into small bowls. Enjoy with the sauce of your choice.
You can add freshly ground black pepper to the ginger sauce to taste. The sauce tastes better if you leave it for a while so that the sesame oil blends in well.
Story Behind this Recipe
The Singapore chicken rice with ginger sauce I had at a cafe was so delicious. So I came up with this recipe to make it easily at home.
You don't need to use fresh coriander if you don't like it! (Actually, I don't like it myself.) You can use boiled chicken instead of cooking it with the rice! The boiled chicken has a firmer texture, so choose whichever you like.