Category: Local/Singapore

This is one local version of home-cooked chicken rice, but I do not know if it is Cantonese or Hainanese origin.
All I know is I still remember that when I was little, this dish was sometimes prepared by my "amah" Cantonese servant.

Ingrediants List: _{goto glossary}

a) 1 whole chicken (about 2Kg)
b) 1 small packet of frozen green peas
c) 1 tsp of light soy sauce
d) 4 tsp sugar
e) 2 tsp salt or to taste
f) 1 large onion
g) 1 pint water
h) 2 Tbsp of cooking oil
i) up to 1/2 Kg of rice
j) approximately 6 cups water for cooking the rice
k) 1 stick of cinnamon and several cloves
l) 3 tomatoes
m) half a can of tomato soup - preferably Heinz brand
n) 1 Tbsp of cornflour mixed with water
o) some parsley or coriander for decoration or garnishment

Preparation:

First, cook the rice in a pot with the 6 cups of water or nowadays, use an automatic rice cooker.
Next, cut the chicken into pieces.
Dice the onion, and have the tomatoes skinned and diced.
Heat the cooking oil in a wok or a large frying pan and brown the chicken pieces, then remove from the oil and put aside.
Using the same oil, fry the onions first, then followed by the diced tomatoes.
Add the chicken back to the pan, then the 1 pint of water and the seasonings (items c) to e)).
Simmer for half an hour, then add the tomato soup, cornflour/water mixture, the green peas and the cinnamon.
Stir and cover for several minutes until everything is cooked.
When the rice is done, place into a large mixing bowl, then pour the chicken/tomato/green pea mixture over the rice and stir/mix evenly.

To Serve: Ladle rice and chicken in a large serving plate, garnish with some parsely or coriander if required.

Comments: If you have not had this version of chicken rice before, do give it a try!

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