Easy Chicken Rice Taco, a simplified version of the national dish of Singapore and with a twist!
Easy Chicken Rice Taco, a variation from the original recipe. A simplified version of the national dish of Singapore, Hainanese Chicken Rice. This makes a great party food where the different components can be displayed buffet style and guests can build their own taco! Or if you made Hainanese Chicken Rice, simply use the leftovers to make tacos the next day!
Easy Chicken Rice Taco
by Miss Crumbs A Lot
2 pieces Chicken Breast (boneless)
8 cups Water
Fragrant Rice & Seasoning
2 1/4 cup Uncooked Rice (rinsed and drained)
1 tbsp Chopped Garlic
1 tbsp Chopped Shallots
1 tbsp Cooking Oil
1 Garlic Bulb
1 bunch Pandan Leaves (screwpine leaves)
600ml Chicken Stock
1 tsp Salt
2 oz piece of Ginger (skinned and smashed)
1 tbsp Chicken Stock Powder
Chicken Rice Sauce (store bought or click here for easy recipe)
Chicken Rice Chilli Sauce (store bought or click here for easy recipe)
Dark Soy Sauce
1. Bring water to boil in a pot. Place chicken breasts and bring it back to a boil. Once boiling, turn off heat and leave it in the hot water for 25 min.
2. After 25 min, remove from hot water and place in iced water for 20 min. Remove from water and cut into slices. Set aside
3. Heat oil and stir fry shallots and garlic until fragrant. Add rice and mix well. Place rice mixture in a rice cooker. Add chicken stock, salt, chicken stock powder, garlic, ginger and pandan leaves. Cook according to rice cooker instructions or until cooked. Remove the garlic, ginger and pandan leaves.
4. Construct your taco by placing some rice in a tortilla, top with chicken slices and cucumbers. Drizzle chicken rice sauce, dark soy sauce and chicken rice chilli.
Serves 6 to 8
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.