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EP25 singapore chicken rice

Serves 3-4

chicken rice


  • 100g AYAM™ Singapore Chicken Rice Paste
  • 400g chicken leg
  • 5cm Japanese green onion
  • 300g Jusmine Rice
  • 4 slices ginger
  • 1/2 tsp sugar
  • 1 tbsp salt
  • 1 tsp lime juice



  1. Put 1.5L water(not included in recipe), ginger, Japanese green onion in the pot and boil chicken.
  2. Heat ligtly 80g AYAM™ Singapore Chicken Rice Paste in the pan, add Jusmine Rice and fry it throughly.
  3. Put METHOD 2 in the rice cooker and add soup stock of METHOD 1 at scales 2 and cook it. (Soup stock left over can be cooked for soup.)
  4. Make sauce by mixing 20g Singpore Chicken Rice Paste, lime juice, sugar.
  5. Serve METHOD 1 and 3 with 4.

Tips:Boil chicken on low heat and not to cook too much. If the soup stock left, it can be cooked for soup.


Tags: _ Rice, noodles_ Asian Sauces_ Malaysian cuisine_ Latest recipes_ All recipes

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