Spice Paste For Singapore Hainanese Chicken Rice
This Singapore signature recipe brings flavour and fragrance to rice with a touch of garlic, ginger and shallot. It is served with boiled or steamed chicken, chilli sauce and tamari soy sauce.

No Added MSG, Preservatives Or Artificial Colours. Gluten Free.

Singapore Hainanese Chicken Rice (Serves 4):
1 packet Singapore Hainanese Chicken Rice Spice Paste
450g (1 lb) chicken thighs, cut 3 slits through the skin into the meat
2 1/2 cups (550 ml) water
1 1/2 cups (250g) uncooked rice
Soya sauce and sesame oil to taste (optional)
Sliced cucumber and tomato as garnish

Cooking Instructions:
1. Put rice, water and spice paste in non-stick saucepan. Mix well
2. Place chicken on top of rice mixture. Bring to boil. Reduce heat, cover and cook for 12-15 minutes or until cooked. Turn heat off
3. Leave to stand for 5-10 minutes. Remove chicken and season to taste before serving with rice. Garnish

Cooking Tip: Using Rice Cooker
Put rice, 1 3/4 cups (380 ml) water and spice paste in rice cooker. Mix well. Place chicken on top of rice mixture. Set for cooking. Stand for 5-10 minutes before serving

Allergen Advice: Contains Soy.

Keep away from direct sunlight and store in a cool, dry place. Once opened, use immediately.

Soybean Oil, Garlic (21%), Lemongrass, Ginger (12%), Shallot (11%), Salt.

Product of Thailand