Meat. Poultry.,  Soups. Salads. Staples.

Chicken Cutlet Rice

Pork Rossoles Rice Bowl

This is my version of Chicken Rice. You can make the cutlets well in advance and keep them frozen. The chicken cutlets can also be served as a chicken burger or as an appetizer in a party. You don’t have to make chicken rice to serve it with; you can also try serving it with plain white rice. Serve with lots of vegetables and you have a well-balanced meal.

Preparation time: 30 minutes

Cooking time:   25 minutes

Serves: 6

20 g garlic cloves, finely chopped

30 g ginger, finely chopped

50 g red chillies, roughly chopped

20 g lemongrass, finely chopped

40 g spring onions, finely chopped

500 g minced chicken

1 egg, lightly beaten

6 g salt

Freshly ground black pepper

20 g fine semolina

100 g Q.B.B. ghee

2 Japanese cucumbers or local cucumbers, sliced

Chicken rice and Hot Chilli Sauce, to serve


  1. Place the first 10 ingredients in a mixing bowl and combine well.
  2. Take about 2 tablespoons of the mixture and roll it into a ball. Flatten it slightly and place on a tray. Repeat the same procedure for the rest of the mixture.
  3. Cover with cling wrap and keep it refrigerated for about 30 minutes.
  4. Heat a frying pan with Q.B.B. ghee.
  5. Place few cutlets on it and cook, turning them occasionally, for 5 to 7 minutes or until cooked through and golden brown.
  6. Drain on absorbent paper.
  7. Using a vegetable peeler, peel long, thin strips from the cucumbers.
  8. Spoon the Chicken Rice into bowls or plates. Top with the chicken cutlet, cucumber and Hot Chilli Sauce.


60 g Q.B.B. ghee

20 g finely chopped ginger

30 g finely chopped garlic

500 g jasmine rice, washed and drained

750 g chicken stock

10 g salt

10 g sesame oil

4 pandan leaves, tied into a knot


  1. Place all the ingredients into a rice cooker pot and turn it on.
  2. When the rice is cooked, remove the pandan leaves and discard before serving.


50 g red chillies

5 chilli padies

4 garlic cloves

30 g young ginger

80 ml chicken stock or water

100 ml lime or lemon juice

1 tablespoon rice vinegar

2 tablespoons sugar

1 teaspoon salt

1 teaspoon Chinese sesame oil


  1. Combine all the ingredients in a blender and blend coarsely.
  2. Pour into a sauce bowl.





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