Singapore-Inspired Chicken and Shrimp with Rice

To download a copy of the recipe for Singapore-Inspired Chicken and Shrimp with Rice, click HERE.

There are good reasons why Singapore Chicken continues to be a popular dish throughout Southeast Asia, available everywhere from fine restaurants to street vendors: it’s exotic, doesn’t require a long time to make, and is very tasty.

This week’s recipe – Singapore-Inspired Chicken and Shrimp with Rice - differs a bit from classic Singapore Chicken in both its ingredients and its preparation. The idea was to simplify the recipe and make its ingredients friendlier to the American pantry, while still resulting in a delicious meal that’s easy to make.

So  let’s get right to it! This recipe makes 4 dinner size servings.

Here’s what you’ll need: 1 lb. boneless chicken breast; salt and pepper; garlic powder; ground ginger; oil for sauté; 1 medium onion, rough chopped; 1 cup low-sodium soy sauce; ¼ cup maple syrup; 1 cup orange juice; 1 lb. uncooked shrimp, shelled and deveined; a 20 ounce can crushed pineapple in juice; 1 green bell pepper, diced; 3 Tbsp corn starch; ¼ cup cold water; 4 cups cooked rice; thin-sliced green onions for garnish

First, we’ll brown the chicken:

Cut the chicken breast into cubes. Season the cubed chicken with salt, pepper, garlic powder and a bit of ginger. (You'll want to go easy on the salt; remember, the soy sauce you'll use to make the topping is quite salty on its own!)

Warm some oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook until browned.

While the chicken is browning, we’ll prepare the sauce:

Put the onion, soy sauce, and syrup in a blender or food processor and process until combined into a smooth sauce.

Transfer to a bowl and stir in the orange juice.

Now back to the chicken:

If there’s no oil left in the skillet after the chicken has browned (which, when I made this, there wasn't), go on to the next step. If there is still oil in the skillet after the chicken has browned, transfer the chicken to a plate, drain the oil from the skillet, and return the chicken to the pan.

Pour the sauce over the chicken.

Add the shrimp, pineapple (including juice) and green pepper.

Cover the skillet and simmer until fork tender, about 25 minutes.

While the mixture is simmering in the skillet, prepare the rice as per the directions on the package.

When the mixture has finished cooking, use slotted spoon to transfer it to a bowl, retaining the liquid in the skillet.

Measure the liquid – it should be something around three cups - and prepare a slurry of ¼ cup cold water and 1 Tbsp of corn starch per cup of liquid. Add the slurry to the pan juices.

Cook over medium-high heat, stirring constantly, until thickened (about 5 minutes.)

To serve:

Place some rice on a plate.

Place the chicken and shrimp mixture on top of the rice.

Top with sauce.

Garnish with the green onions.

To download a copy of the recipe for Singapore-Inspired Chicken and Shrimp with Rice, click HERE. 

And there you have it: an easy meal that’s delicious and saves well too!

Hope you enjoy making and eating Singapore-Inspired Chicken and Shrimp with Rice as much as I did. And be sure to stop by next week for another great-tasting, kitchen-tested treat! Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)

Sausage and Pepper Fried Rice

To download a cookbook style copy of the recipe for Sausage and Pepper Fried Rice, click HERE. 

By now, nearly everyone is familiar with Fried Rice. Although normally served as an Asian dish, fried rice is made in various forms in many countries and cultures. (I have even seen published reports of a Thai version called “American Fried Rice,” in which the rice is combined with – I swear I’m not making this up – hot dogs, fried chicken, and ketchup. Is that really what the rest of the world thinks American food is?)

The popularity of fried rice is easy to understand; it tastes great, is easy to prepare, can be used as either a main dish or a side dish, and is an ideal use for many kinds of leftovers. This week’s recipe – Sausage and Pepper Fried Rice – is a little unusual without overdoing it.

Some Cook’s Notes before we begin:

• Although I’ve prepared this recipe using a skillet, the normal (and usually better) way to prepare fried rice is to use a wok. Many readers may not have a wok, however, and so a skillet became the cookware of choice.

• One of the keys to giving your fried rise the right texture is to use cooked rice at room temperature. The moisture in just-cooked rice will tend to make the rice steam instead of fry.

• To use ingredients most readers will have readily available, I prepared brown rice, and cooked it with chicken broth instead of water for extra flavor.

• The frying oil should be one with a high smoke point. (I used grapeseed oil.)

This recipe makes 2 to 3 main dish portions, or 4 side dish portions

Here are the ingredients you’ll need:

4 cups cooked rice, room temperature; oil for pan-frying; 3 egg substitute eggs; 1 Tbsp water; 3/4 cup chopped green onions; 3/4 cup red bell pepper, very fine diced; 3/4 cup green bell pepper, very fine diced; ¾ cup corn kernels (frozen is ok); 10 ounces turkey sausage meat; 2 Tbsp soy sauce; and carrot ribbons for garnish.

To prepare the scrambled eggs:

Heat a little oil in a large pan over low heat, enough to scramble the eggs. Thoroughly mix the egg substitute eggs and the water, and pour into the pan. Season with salt and pepper.

While the eggs are cooking, chop the green onions, and fine-dice the red bell pepper and green bell pepper.

Cook the eggs until done but not dry, then transfer the eggs to a separate dish and set aside.

To cook the vegetables and sausage:

Remove the sausage meat from the casings.

Scrape the egg pan with a wooden spoon. Add a little more oil, increase the heat to medium-high and put the red bell pepper, green bell pepper, and the sausage meat in. Cook until done. Season to taste. Transfer to s a separate dish and set aside.

To fry the rice and finish the dish:

Add a little more oil to the pan as needed and increase the heat to high. Add the rice and stir fry for a few minutes, adding the soy sauce part way.

Add the eggs and vegetables, mix thoroughly, and heat through.

Remove from the heat and stir in the scallions.

Garnish with carrot ribbons and serve hot.

To download a cookbook style copy of the recipe for Sausage and Pepper Fried Rice, click HERE. 

Serve with pineapple chunks with toothpicks, and a fortune cookie, and you’re all set!

Please visit again next week for another easy to make, delicious to eat recipe! Till then, stay well, keep it about the food, and always remember to 亲吻厨师.