Chicken rice is one of my favourite local foods in Singapore. In Japan, chicken rice is known simply as fried rice with chicken and vegetables seasoned with tomato ketchup. This recipe features the Singapore version of chicken rice in the form of an onigiri.
- Yield: 4
- 16 fl oz 2 cups (500 ml) Water
- 2 tsp Chicken stock granules
- 20 cm (8-in) Japanese leek (naga negi)
- 7 oz (200 g) 1 Chicken breast fillet
- 13½ oz (400 ml) Washed Japanese short grain rice
- 1 Jasmine tea bag
- 1 tsp Minced garlic
- 2 tsp Minced ginger
- ½ tsp Salt
- Coriander leaves (cilantro) to garnish
- In a pot, boil water and add chicken stock granules and Japanese leek. Add chicken and cook until chicken changes colour.
- Remove from heat and set aside to cool. Reserve 400 ml (131/2 fl oz) of stock.
- Combine rice, chicken, reserved water, tea bag, garlic, ginger and salt in a rice cooker and cook according to instructions on the rice cooker.
- When the rice is cooked, remove tea bag and chicken. Cut chicken into bite-size pieces and return chicken to the rice. Gently mix rice well.
- Cover your hand with cling wrap and take 120 g (4¼ oz) of the rice into your hands. Gently press rice 2–3 times into your preferred shape. Remove cling wrap and garnish with coriander leaves. Repeat with the remaining ingredients.