Singaporean Rice Recipe

Ingredients:

1/2 kg Boneless chicken, cut into 1/2 inch cubes 

1/2 kg rice

2 green capsicum, cubed

2 cups cabbage, cubed

1 cup bean sprouts

3 onions, cubed

1 egg

2 tbsp cornflour

2 tbsp plain flour

1 tsp salt 

1 tsp black pepper powder

1/2 tsp baking powder

1 cup oil

1 tbsp red chilli flakes

15 cloves garlic, peeled, sliced thinly and fried, and dried until crispy

8 green chillies, slit and fried

1 tbsp soya sauce

Ingredients for sauce:

4 tbsp mayonnaise

4 tbsp ketchup 

Directions:

Take rice, and soak for 20 minutes. Boil with 1 tbsp salt, when completed done set aside. In the chicken, add plain flour, cornflour, salt, black pepper, 1 tsp red chilli flakes, baking powder, egg, mix well with a little water. Marinate for about 1/2 an hour. Deep fry the chicken pieces individually (not in clumps). When golden brown and cooked take out on tissue paper to absorb excess oil. Take some oil in a frying pan, add cubed onion and stir-fry for 2-3 minutes, add cabbage, bean sprouts and capsicum. Mix everything well and add 1/2 tsp salt, 1/2 tsp crushed red chilli flakes and soya sauce. Stir fry on high heat for another 2-3 minutes and remove from heat. Add mayonnaise, ketchup and 1/2 tsp flaked red chillies in a small bowl and mix well. Take out your boiled rice in a serving platter, flatten down slightly, top with the fried vegetables in the middle, top with the mixed sauce, and then the chicken, top with some more sauce, and then chicken again and then sprinkle fried garlic and fried green chillies.