Singaporean Chicken Rice

    50 minutes

    This is a delicious Singaporean chicken rice which uses Chinese sausages, which you can buy at Asian markets.

    1 person made this

    Serves: 8 

    • 1.5 kg whole chicken, cut into pieces
    • 250g Chinese-style sausages
    • 1 teaspoon salt
    • 1 tablespoon dark soy sauce
    • 2 tablespoons sesame oil
    • 1cm fresh ginger root, chopped
    • 12 dried shiitake mushrooms, soaked until soft
    • 3 cups long-grain white rice
    • 2 1/2 cups boiling water
    • 3 tablespoons chopped fresh coriander
    • 3 tablespoons thinly sliced green onion

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Marinate the chicken and sausages in the soy sauce and 1 teaspoon salt and set aside.
    2. Heat sesame oil in a large, nonstick wok. Stir fry the ginger until fragrant. Add the sausages and chicken and stir fry until brown. Add the mushrooms and fry for another 3 minutes. Stir in the rice and season with salt and pepper.
    3. Transfer the mixture to a rice cooker and add water. When rice is cooked, garnish with chopped coriander and spring onions. Serve.

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    Reviews in English (2)


    This was a very simple and quick dish to prepare. Coming from Singapore, this dish definately brought back a few memories. For those who are interested in trying something new, this is a pretty quick and easy "authentic" tasting Singaporean Chinese dish.!!!!  -  30 Jun 2000  (Review from Allrecipes USA and Canada)


    I ended up having to add more water than the recipe called for because the rice was still hard when my rice cooker stopped. Also, since there was more water added, the dish was rather bland, so I served it with some Maggi Seasoning on the side. It turned out all right, but since I had to modify the recipe in order for it to turn out okay, I'm giving it only 3 stars.  -  15 Mar 2008  (Review from Allrecipes USA and Canada)