SINGAPORE CHICKEN RICE

Ingredients

Halved Whole Chicken
1 tbsp Dark Soy Sauce
1/4 cup of Soy Sauce
1/2 tsp of Five Spice
2 cloves of Garlic
1 fresh Grated Ginger
4 hard Boiled Eggs
3/4 cup of Rice
3 Chicken Stock

Garnish

Cucumber Slices
Coriander Leaves



1. First prepare the chicken rice by washing the rice over cold water. Then place the rice in the rice cooker with the appropriate amount of water and smashed the chicken stock and put it in as well. Add some ginger in the rice cooker and let the rice cooker do the rest of the work.

2. Next, prepare the roast chicken. Combine the dark soy sauce, soy sauce, five spice, garlic, ginger and salt. Place the chicken in a shallow non-metallic dish and marinade over the mixture on the chicken. Add the eggs to the mixture as well and marinade. Cover and refrigerate for several hours.

3. Preheat the oven to 180°C. Drain the chicken from marinade and place them on the baking dish. Add some water to the dish so that the mixture will not burn.

4. Roast the chicken for about 1 hour until the chicken is cooked thoroughly. Remove the chicken from the over and immediately place in the eggs in the oven for about 5 minutes.

5. For the time being, chop the chicken into pieces. Serve them on the serving dish with the rice. Slice the eggs into halve and set them beside the roast chicken. The roast chicken rice is ready to be served.