Budget · Chicken · Chinese · Fast & Easy · Fusion Dishes · Mains · One Dish Meals · Rice · Sauces/Condiments · Singapore local favourites · Uncategorized

Chinese BBQ Chicken Rice

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I am ecstatic that i have finally perfected this recipe! I came up with the dish awhile ago. It actually came from a failed attempt to make another dish, and i improvised and came up with this one instead. I was very upset and to my biggest surprise, Ben loved it and kept asking me how i made the sauce. He says that it is much nicer than the western bbq sauce that he is used to. Just because he loved it so much, I have been trying to work on the recipe since, until i was satisfied with it. It was a lot of time and effort working on this recipe and it is so worth it, now looking and eating the end product! This chicken is sweet, savoury, juicy and tender, and it pairs perfected with my fragrant chicken rice and homemade chilli. You have to give this recipe a try! πŸ˜€


  • Chicken and sauce
  1. 2 large chicken legs
  2. 3 tbsp honey
  3. 2 tbsp molasses
  4. 1/2 tsp five spice powder
  5. 4 – 5 tbsp soy sauce
  6. 1 heaped tsp ginger sauce / minced ginger
  7. 1 tbsp vinegar
  8. 150ml water
  • Rice
  1. 1 tbsp chicken fat
  2. 4 cloves garlic
  3. 1 tsp ginger sauce
  4. 2/3 cup fragrant rice
  5. 225ml chicken stock
  6. 1/2 tsp salt
  7. Pandan leaves
  • Chilli
  1. 6 chilli padi
  2. 4 cloves garlic
  3. 2 tbsp chicken stock
  4. 5 tbsp vinegar
  5. 1 tsp ginger sauce
  6. 1 1/2 tbsp soy sauce


  1. Mix all ingredients for the bbq sauce in a small wok and bring to boil
  2. Add in chicken and bring to boil again.
  3. Reduce to simmer for 30 minutes. Flip the chicken halfway through, and baste / pour sauce over chicken frequently.
  4. Transfer chicken onto a baking tray and cover loosely with foil, leaving a gap at the side for steam to pass through.
  5. Bake in a hot oven at 190deg for 30 minutes. Remove from oven halfway through and brush with bbq sauce before returning to oven.
  6. Brush with one more layer of bbq sauce onto chicken when it is cooked.
  7. Heat chicken fat and saute garlic until fragrant. Add in rice and ginger and fry until rice is opaque.
  8. Pour in stock, season with salt and top with pandan leaves. Cook in rice cooker as per normal.
  9. Blend all ingredients for chilli in a blender.
  10. Serve with cucumbers, coriander and more bbq sauce to drizzle on the rice.

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