Singaporean Rice & Shish Tawook | Mehboob's Kitchen | Chef Mehboob | MasalaTv

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken breast is leaner, while thighs are often less expensive.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber, while white rice is more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

chili sauce

🥗Healthier: sriracha

💰Cheaper: homemade chili paste

Sriracha is lower in sugar than many commercial sauces.

Start by heating 3 tablespoons of cooking oil in a pan.

Add 1 tablespoon of ginger and 1 tablespoon of garlic to the oil and sauté until fragrant.

Add 500 grams of boneless chicken cut into pieces to the pan.

Season the chicken with 1 tablespoon of black pepper, 1/2 cup of ketchup, 1/2 cup of chili sauce, and 1 teaspoon of salt.

Mix well and cook for about 7-8 minutes until the chicken is cooked through.

Add 1 tablespoon of vinegar and 1 tablespoon of soy sauce to the chicken and stir.

In a separate pot, boil water and add 1/2 packet of spaghetti; cook according to package instructions.

In another pot, heat 5 tablespoons of cooking oil and add 3 tablespoons of garlic and 1 tablespoon of ginger for the noodles.

Add 200 grams of sliced bell pepper, 200 grams of sliced cabbage, and 100 grams of sliced mushrooms to the noodles and stir-fry.

Add 1 tablespoon of black pepper, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 1 tablespoon of salt to the noodles and mix well.

For the rice, add 1/2 cup of soy sauce, 3 tablespoons of vinegar, and 3 tablespoons of lemon juice to the rice while cooking to prevent sticking.

Once everything is cooked, assemble the dish by serving the chicken over the noodles and rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens