Singapore Chicken Rice with Ginger Sauce Recipe

Name: Singapore Chicken Rice with Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 270 ml White rice; 1 1/2 tbsp Fish sauce; 300 ml Chicken stock; 1 Green onion (the upper half including the green parts); 1 small piece Ginger; 2 portions Chicken thighs; 1 pinch of each Salt, pepper; 1 tbsp Sake; 1 big piece Ginger (finely chopped); 1 small clove Garlic (grated); 1 Green part of Japanese leek (finely chopped); 1 tbsp Sesame oil; 1 Salt; 1 tbsp Fish sauce; 1/2 tbsp Lemon juice; 1 Sweet chili sauce (or normal chili sauce); 5 Cherry tomatoes; 1 Cucumber; 1 Coriander (optional)

Servings: persons

270 ml White rice
1 1/2 tbsp Fish sauce
300 ml Chicken stock
1 Green onion (the upper half including the green parts)
1 small piece Ginger
2 portions Chicken thighs
1 pinch of each Salt, pepper
1 tbsp Sake
1 big piece Ginger (finely chopped)
1 small clove Garlic (grated)
1 Green part of Japanese leek (finely chopped)
1 tbsp Sesame oil
1 Salt
1 tbsp Fish sauce
1/2 tbsp Lemon juice
1 Sweet chili sauce (or normal chili sauce)
5 Cherry tomatoes
1 Cucumber
1 Coriander (optional)

1
Rinse the rice and drain.
2
(You can use jasmine rice, etc.)
3
Remove any excess fat from the chicken, pierce the skin several times with a fork.
4
Season with the sake, salt and pepper and leave to rest for about 10 minutes.
5
Put the rice, fish sauce, and chicken stock in a rice cooker and mix lightly.
6
Place the seasoned chicken on the rice, scatter sliced unpeeled ginger and green parts of the Japanese leek and start cooking.
7
Combine all the ingredients for the ginger sauce together.
8
Combine the nam pla and lemon juice together to make sauce (2).
9
Pour the sweet chili sauce in a different small bowl.
10
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.
11
Cut the chicken into bite-sized pieces.
12
Serve the cooked rice on a plate, place the chicken on the side and garnish with sliced cucumber and halved cherry tomatoes.
13
If you have fresh coriander, garnish it on top of the rice.
14
You can use whatever vegetables you like!
15
In this photo, I used cherry tomatoes and cabbage pickled in shio-koji.
16
Put the ginger sauce, nam pla sauce, sweet chili sauce individually into small bowls.
17
Enjoy with the sauce of your choice.
18
You can add freshly ground black pepper to the ginger sauce to taste.
19
The sauce tastes better if you leave it for a while so that the sesame oil blends in well.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 270 ml White rice, 1 1/2 tbsp Fish sauce, 300 ml Chicken stock, 1 Green onion (the upper half including the green parts), and more.

Yes, Singapore Chicken Rice with Ginger Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Singapore Chicken Rice with Ginger Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions