Singapore Chicken Rice

1. 1

   Pour the 1% brine in a pot.

2. 2

   Place the chicken breast, skin side up in, leek and ginger, cover with a lid and turn on the heat.

3. 3

   When it comes to a boil, turn off the heat immediately.

4. 4

   Leave the chicken in the cooking juice until it has completely cooled.

5. 5

   Remove the leek and ginger.

6. 6

   Remove any excess fat and reserve the poaching liquid for the rice pilaf.

7. 7

   Cook the rice with the poaching liquid in a rice cooker.

8. 8

   Cook with the normal amount of liquid you normally use to cook rice.

9. 9

   Slice the chicken and serve with the pilaf.

10. 10

    Mix the nam pla and olive oil to make the sauce.

11. 11

    Pour it over the chicken, sprinkle a generous amount of black pepper on top and garnish it with cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.