Prep 20 mins
Cook 40 mins
This is an adaptation of a recipe I grew up on with what we could make do with in San Antonio, Tx since the 80's. My father grew up in Singapore and brought just what was in his head for making this dish. I have since made my own changes here and there yet the authentic taste remains, and it is easy for me to make while being disabled and busy.
- 2 chicken breast halves
- 1 slice fresh ginger (thumb)
- 29.58 ml minced garlic (from a jar is fine)
- 907.18 g chicken broth (pre-made, with salt)
- 473.18 ml long grain rice
- 828.06 ml chicken stock (reserved from chicken)
- sesame oil
- shrimp paste (found in Oriental groceries)
- Mince ginger and garlic, if needed.
- Place all the ingredients for the chicken - chicken breasts, ginger, garlic and chicken broth - in a pot (if needed, add water until chicken is covered) and boil until chicken is done. It is done when it comes apart with a fork.
- Take the chicken breasts out of the pot, place on a plate and coat in sesame oil.
- Cool stock.
- Add rice to rice cooker and 3 1/2 cups liquid from the pot to the rice cooker and cook rice according to manufacturer's directions.
- Cut chicken breasts into thin slices, serve on rice with shrimp paste.