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Our local favourite - Chicken (Brown!) Rice

Yes, this brown rice version tastes just as good and flavourful as the usual chicken rice we all love at our favourite hawker stalls. Our golden brown rice makes every bowl even more aromatic - a national treasure indeed!


Chicken Rice:

  • 1/2 tsp salt

  • 2 large chicken breasts or 4 boneless chicken thighs

  • 1 tbsp chicken fat or vegetable oil

  • 1 tbsp minced ginger

  • 1 clove garlic, minced

  • 1/2 shallot finely diced

  • 1 cup The Little Rice Company brown rice, uncooked

  • 2 cups chicken stock

  • 2 green onions

Ginger Sauce:

  • 2 tablespoons ginger, minced

  • 1 clove garlic, minced

  • 1.5 tablespoons oil

Green Onion Oil:

  • 1/2 cup thinly sliced green onions

  • 2 tablespoons oil

  • salt to taste


1. Rub the chicken thighs with the salt and set aside.

2. In a large deep pan, heat up the chicken fat or oil. Add the ginger, garlic, and shallot. Stir fry until fragrant. Stir in the rice and fry until coated with oil.

3. Add chicken stock, then place the chicken, skin side up, in the pan. Arrange the green onions on top. Bring to boil over medium high heat and when it starts to simmer, cover and turn the heat down to low. Cook for 20 to 25 minutes, turn off the heat, and let rest for 10 minutes.

4. While the rice is cooking, make the ginger sauce: Process the ginger and garlic until a paste forms. Heat the oil in a small pan, add in the ginger-garlic paste and fry until lightly toasted, about 5-7 minutes. Make the green onion oil: place the green onions in a heat proof bowl and set aside. In a small pot, heat the oil over medium heat for 2-3 minutes. Remove the pot and carefully pour over the green onions – they will sizzle. Stir in salt to taste.

5. When ready to serve, remove the chicken and (if using chicken breasts, chop into 4 pieces). Place on plate and drizzle over soy sauce and sesame oil. Fluff the rice and place in bowls. Serve rice and chicken with ginger sauce, green onion oil and favourite chilli sauce. Enjoy!

Recipe adapted from iamafoodblog.

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