Singapore's national signature dish is chicken rice. To most dieters and competitors, this recipe probably sounds bland and all too familiar. But Singapore chicken rice has one special component: the sauce. The yummy sauce ties all the ingredients together and sets the recipe apart from your usual chicken and rice fare. I took a crack at this recipe, thanks to my stepmom, and I came up with an even healthier version with a few minor adjustments.
- 2 piece chicken breast
- 1 cucumber (8-1/4") cucumber, chopped
- 1 cup brown rice
- 1 cup chicken bone broth
- 4 Tbsp garlic, chopped
- 4 tbsp ginger, minced
- ½ tbsp sesame seed oil
- 3 tbsp light soy sauce
- 1 tsp sriracha
- Prepare brown rice with 1 cup chicken broth and 1 cup water; add half of the sliced ginger to rice while it cooks.
- Bring water in a cooking pot to a boil, reduce to a low rolling boil and add chicken breasts. Cook for 8 minutes or until done.
- Heat a saute pan over medium heat and add sesame oil, fresh garlic, and remaining ginger.
- Stir continually until garlic begins to crisp. Add soy sauce.
- When chicken is done, cut it into bite-sized pieces.
- To serve, put 1/2 cup of brown rice, 4 oz diced chicken, and 1/4 of sliced cucumber in a bowl. Top with garlic mixture.
- For added spice, top with Sriracha or chili paste.