Recipe:
Ingredients
Ingredients
- Chicken 200 - 250 gm
- Rice 2 cups
- Noodles ½ packet (fried)
- Capsicum 1
- Carrot 1
- Green shallots 1 (cut off leaves)
- Onion 1
- Cabbage 1/4
- Ginger garlic paste 1 tbsp
- Garlic cloves 4
- Green chilies 4 – 6
- Red chili powder 1 tbsp
- Cumin seeds 1 tbsp
- Turmeric 1 pinch
- Salt to taste
- Oil as required
- White pepper 1/2 tsp
- Black pepper 1/2 tsp
- Sugar 1 tbsp
- Oyster sauce 2 tbsp
- Worcestershire sauce 2 tbsp
- Soya sauce 2 tbsp
- Tomato ketchup 6-8 tbsp
- Garlic sauce 3 tbsp
- Corn flour as required
- Mayonnaise 1 cup
- Chili garlic ketchup 2-3 tbsp
- Fried Noodles: Boil water in a pan and add some turmeric also.
- Boil noodles in hot water. Drain water.
- Now fry boiled noodles in hot oil.
- Cumin Rice: Soak rice for half an hour.
- Pour 3 cups of water in a pan; add cumin seeds 1 tsp, salt per taste and 2 tsp of oil in it.
- When the water is boiled, add rice.
- When the water is almost dried, leave the rice on a low flame for about 10 to 15 minutes.
- Chicken & Vegetable Gravy: Cut carrot, capsicum, onion and cabbage into pieces.
- Heat oil in a pan and fry ginger-garlic paste.
- Add chicken to it and cook until light brown.
- Add all the cut vegetables and stir them.
- Now add white pepper, black pepper, sugar, oyster sauce, Worcestershire sauce, soya sauce, salt according to taste, tomato ketchup and garlic sauce.
- Mix corn flour with little water and add it to the sauce to make it thicken.
- For Garnishing: Cut long slices of green chillies and thin slices of garlic, fry them lightly in hot oil.
- Assembling: Mix mayonnaise, 2-3 tbsp water and chili garlic ketchup in a bowl.
- Mix well. Mayonnaise sauce is ready.
- Put a layer of boiled rice onto a dish. Spread the mayonnaise sauce.
- Then spread the mixture of vegetables and chicken over it.
- Spread the mayonnaise sauce again and garnish with fried chili and garlic.
- Now put the fried noodles over it.
- The Singaporean rice are now ready for you.
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