Singapore Chicken Rice Two Ways with Ginger-Garlic and Chilli Sauces

Ingredients

• 125 g fresh ginger (Peeled and cut into pieces for ginger-garlic sauce)
• 30 g shallot
• 100 g cooking oil (For ginger-garlic sauce)
• 0.5 tsp salt (For ginger-garlic sauce)
• 100 g fresh long red chillies (Trimmed)
• 20 g fresh ginger (Peeled, for chilli sauce)
• 30 g garlic cloves (For chilli sauce)
• 100 g white vinegar (For chilli sauce)
• 1 tsp salt (To taste, for chilli sauce)
• 2 tsp white sugar (To taste, for chilli sauce)
• 250 g basmati rice or calrose rice (Rinsed; choose basmati for traditional chicken rice or calrose for sushi rice)
• 1 kg water (For cooking the rice)
• 1 pack baby kailan (Quantity by pack; add during the last 5 minutes)
• garlic (For flavoring the rice, to taste)
• fresh ginger (For flavoring the rice, to taste)
• lemongrass (For flavoring the rice, to taste)
• 2 tbsp ginger-garlic sauce (Add over the rice in the simmering basket; additional sauce is used for marinating and serving)
• 300 g chicken breasts (For traditional chicken rice; may be pounded and rolled into a roulade)
• 300 g chicken fillet (For sushi chicken rice)
• 2 tsp ginger-garlic sauce (Heaping; adjust accordingly, or spread over the chicken to marinate)
• 3 tbsp mirin (For seasoning the cooked calrose rice)
• 1 tbsp sugar (For homemade mirin seasoning)
• 0.5 tsp sea salt (For homemade mirin seasoning)
• 1 tbsp rice vinegar (Mixed with water for dipping fingers while assembling sushi)
• 200 g water (Mixed with rice vinegar for finger dipping)
• cucumber (Cut into strips; quantity is a range according to preference)
• carrot (Cut into strips; optional range of ingredients)
• omelette (Cut into strips; optional sushi filling)
• crabstick (Cut into strips; optional sushi filling)
• avocado (Cut into strips; optional sushi filling)
• seaweed sheets (For rolling sushi)

Steps

1. 1

   Place the peeled ginger and shallot into the Thermomix mixing bowl. Chop for 5 seconds on speed 7, then scrape down the sides with the spatula.

2. 2

   Add the cooking oil and ½ teaspoon salt. Blend for 20 seconds on speed 8.

3. 3

   Scrape down the sides of the mixing bowl. Cook for 5 minutes at 100°C on speed 2. Transfer the ginger-garlic sauce to a bowl and allow it to cool. Reserve some for serving and marinating the chicken. Do not clean the mixing bowl.

4. 4

   Place the chillies, 20 g ginger, and garlic into the uncleaned mixing bowl. Blend for 5 seconds on speed 7, then scrape down the sides.

5. 5

   Add the vinegar, 1 teaspoon salt, and 2 teaspoons sugar. Blend for 1 minute on speed 6. Taste and adjust the salt and sugar to your preference, then transfer the chilli sauce to a separate bowl.

6. 6

   Rinse the rice in the simmering basket. Keep the rice in the basket while preparing the Thermomix for cooking.

7. 7

   Add 1 kg water to the mixing bowl together with garlic, ginger, lemongrass, and ginger-garlic sauce to taste. Place the simmering basket containing the rinsed rice into the mixing bowl, and add 2 tablespoons ginger-garlic sauce over the rice.

8. 8

   Prepare the chicken. For traditional chicken rice, pound the chicken breast to tenderize and flatten it, spread ginger-garlic sauce over it, and roll it into a tight roulade. For sushi chicken rice, spread ginger-garlic sauce over the chicken fillet; pounding is optional for chicken breast.

9. 9

   Arrange the marinated chicken roulade or chicken fillet on the Varoma steaming plate or dish above the simmering basket. Cover the Varoma and place it on the Thermomix lid.

10. 10

    Cook the basmati rice and chicken for 15 minutes at Varoma temperature on speed 3. For calrose rice, cook for about 20 minutes at Varoma temperature on speed 3½, checking the rice so it does not become mushy.

11. 11

    During the last 5 minutes of cooking, place the baby kailan in the Varoma with the chicken so it steams. If the vegetables need more time, allow them to continue steaming briefly after the machine stops.

12. 12

    While the rice and chicken cook, cut the cucumber and any other selected sushi vegetables or fillings—such as carrot, omelette, crabstick, or avocado—into strips.

13. 13

    For the sushi seasoning, combine the mirin, sugar, and sea salt and stir until the sugar and salt dissolve into the vinegar mixture. Combine the rice vinegar and 200 g water in a separate bowl for dipping fingers during assembly.

14. 14

    When the calrose rice is cooked and still warm, transfer it to a bowl and mix in the mirin seasoning evenly. Allow it to cool slightly before assembling the sushi.

15. 15

    Place a seaweed sheet on a bamboo sushi mat, shiny side down. Dip or wet your fingers with the rice-vinegar water, then spread a layer of seasoned rice over the seaweed, leaving a little seaweed uncovered at the outside edge.

16. 16

    Add steamed chicken strips and selected vegetable or other fillings, such as cucumber, carrot, omelette, crabstick, avocado, or mayonnaise if desired. Roll the seaweed firmly with the bamboo mat and leave the roll briefly to hold its shape.

17. 17

    For an alternative roll, sprinkle white or black sesame over the rice, turn the rice-and-seaweed layer over, and add cucumber and steamed chicken fillet. Roll and set aside before slicing.

18. 18

    Alternatively, use a sushi mold. Layer cucumber slices, seasoned or plain rice, chicken or crabstick, and more rice in the mold, then press to shape.

19. 19

    Slice the sushi rolls and serve with the chilli sauce, ginger-garlic sauce, and fresh vegetables. Serve the basmati chicken rice with sliced chicken, steamed baby kailan, reserved ginger-garlic sauce, and the chicken juices collected during steaming.

Notes

The source presents two variations: traditional chicken rice with basmati rice and chicken roulade, and chicken-rice maki with calrose rice. Ingredient quantities for garlic, ginger, lemongrass, baby kailan, and sushi fillings are not specified. The source mentions optional mayonnaise, sesame, pickled ginger, and soy, sesame, pepper, fish sauce, or oyster sauce for serving. It states that chilli sauce may be stored in a jar in the refrigerator for about one week. Use appropriate food-safe wrapping or steaming equipment for the chicken roulade; the source does not specify the wrapping material or a safe internal temperature.

Nutrition per serving

• main
• Southeast Asian
• Thermomix
• steamed
• gluten-free
• low-GI option
• family-friendly
• sushi