Easy Roasted Chicken Rice (Singapore Style, Balanced, No Deep Frying)

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are more affordable and remain juicy when cooked.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

chicken broth

🥗Healthier: homemade stock

💰Cheaper: water with seasoning

Using water with seasoning can reduce costs while still adding flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often comparable in price and gluten-free.

Dry the chicken thighs in the fridge overnight for crispy skin.

Season both sides of the chicken thighs with salt and white pepper.

Place the chicken thighs skin side up into a 400°F oven for 18 to 25 minutes depending on size.

While the chicken is roasting, chop the garlic and shallots into small pieces.

Heat a little neutral oil in a pot, add the shallots first until they turn translucent.

Add the garlic and let it turn fragrant.

Stir in jasmine rice until every grain is coated with oil.

Pour in chicken stock and bring it to a boil, then cover and let it simmer until fluffy.

Check on the chicken; once the skin has a good char, take it out and let it rest.

Deseed the red chilies and cut them into rough pieces for the chili sauce.

Slice ginger into thin batons and smash garlic before peeling.

Combine chilies, ginger, garlic, neutral oil, sesame oil, vinegar, and honey in a blender and blend until smooth.

Season cucumbers with a splash of tamari and a few drops of sesame oil.

Add thinly sliced radish for a crisp, peppery bite.

After resting, separate the drumsticks from the thighs, remove the thigh bone, and slice into even pieces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens