Recipe: Singapore chicken rice with a Japanese twist. Throw all ingredients into your rice cooker and that's it!

Number of steps:  2 steps
Approximately 200 kcal per serving (excluding the rice)

About This Dish:
A quick dish I wanted to try out using my Japanese rice cooker. It's easy (you just throw in the rice and chicken into the rice cooker and make the sauce), and it was outstanding. The savoury sauce is perfect on the rice and the chicken, my chopsticks were unstoppable! 


What You Need:
(Makes 2 servings of chicken and sauce)

• 2 cups of rice
• Water
• 1 large chicken breast (with our without skin)
• 4 tsp Chicken soup stock (I used powder form)
• 1 - 2 tsp chopped garlic
• 1 - 2 tsp grated ginger
• (Optional) Finely chopped onion

Sauce

•  1 - 2 tsp grated ginger
• 4 tsp Japanese soy sauce
• 2 tsp vinegar (I used rice vinegar)
• 1 tsp sugar
• 1 tsp sesame oil

Steps:
Since the recipe is so simple, I'm going to go with just text! 

1. Rinse the rice and fill it up with a little less water than usual
2. Throw in the soup stock, garlic, ginger and onion. Stir.
3. Throw in the chicken and cook the rice like you usually do.
4. Once the rice is cooked, mix the ingredients listed under "Sauce" together, pour over the rice and chicken and serve!