How to cook Singaporean Rice/food/Recipes/cooked in sautéed chicken masala

Rinse the rice under cold water until the water runs clear.

In a pot, combine the rice with chicken broth and a pinch of salt.

Bring the mixture to a boil, then reduce heat to low and cover for 15-20 minutes until rice is tender.

While the rice cooks, prepare the chicken by boiling it in water with ginger and garlic until fully cooked, about 20-25 minutes.

Remove the chicken, reserving the broth, and let it cool before slicing.

Slice the cucumber and chop the green onions.

In a small bowl, mix soy sauce, sesame oil, and chili sauce to create a dipping sauce.

Once the rice is cooked, fluff it with a fork and season with salt and pepper to taste.

Plate the rice and arrange sliced chicken on top.

Garnish with cucumber, green onions, and fresh coriander.

Serve with lime wedges and the dipping sauce on the side.

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