What to do with leftover roast chicken? Well I’m sure you have a load of ways to deal with that old roasted bird, but how about making something a little different? How about trying Singapore chicken rice!

In Singapore the chicken rice dish is pretty much the national dish, it’s available everywhere. Just go to one of the Hawker centres and you will see many different versions. I have tried many different ways and come to the conclusion that the best way to make this is to keep it simple…really simple. You see the main ingredients give you all the chickeny goodness that you want and then the sides and sauce add the pizzazz.

Singapore Chicken Rice

Serves 2-4 (Depending on leftovers)

Ingredients

  • 1 x Leftover Whole Roast Chicken
  • 1 x Large Handful of Long Grain White Rice per person
  • Salt
  • Sriracha Sauce!

Method

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Chicken in the pot

Take your leftover roast chicken and strip all the meat off it. Place all of the bones, skin and other bits into a large pan and cover with water. Add a good pinch of salt then on a very low heat for about 1-2 hours until the water is reduced by at least half.

The reason we want this on an extremely low heat is because if you have simmering on boiling water tiny bits will be broken off into your stock, whereas we want a nice clear broth.

Once done sieve and remove all bits from the pan, then add your stock back to the pan with your rice (make sure you have 2 parts liquid to one part rice add water if you need it), taste and season with salt and boil with the lid off until it has almost boiled dry.

Now turn off the heat and put a lid on the pan. In 10 minutes all the liquid should be absorbed and your rice cooked to perfection!

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Leftovers boring? Never!

Warm your chicken through in the oven or in a frying pan however YOU like it.

Serve with a side, I made a quick cabbage, red pepper and onion stir fry flavour with soy sauce and garlic.

You could try a little Asian style salad chop the same quantity of cucumber and spring onion, add a little fine sliced red chilli and splash a little sesame oil on.

Whatever you do give your chicken and rice a good amount of…

Sriracha!

I have made this so simple in fact you could lose the Asian influence and turn it into savoury chicken rice, Southern style chicken gumbo or go wild with your imagination 🙂

Remember to tell me in the comments below what you think of this…is it a leftover game changer?

Michael Robinson

The Food Curator
The Food Curator (AKA Michael Robinson) is an aficionado of all things food and bon viveur based in London. A passion for cooking and dining has driven him to put fingers to keyboard to bring you his thoughts on the world of food. When not writing, eating or cooking he has a love of American muscle cars. Pop on over to my Facebook page and let's start a Facebook food revolution together: http://tinyurl.com/thefoodcurator
The Food Curator

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