Green Frisée & Crispy Shallot Chicken Rice
Golden pan-seared chicken over ginger rice, finished with Aeroveg Green Frisée and crispy shallots — hawker comfort, home-kitchen easy.
This is a nod to Singapore's beloved chicken rice, pared down for a weeknight and lifted by a generous tangle of Aeroveg Green Frisée. Its frilly, faintly bitter leaves cut through the richness of the ginger rice and seared chicken the way cucumber slices never quite could — adding texture, freshness and a little attitude to every spoonful.
Method
- Start the rice. Add the rinsed rice, chicken stock, sliced ginger and half the garlic to a saucepan. Bring to a boil, cover, and simmer on low for 12 minutes, then rest off the heat for 10 minutes.
- Sear the chicken. Season the thighs with salt, place skin-side down in a cold pan, and cook over medium heat for 8–10 minutes until the skin is deeply golden. Flip and cook 5–6 minutes more until cooked through.
- Make the sauce. Stir the grated ginger, lime juice, soy sauce and sugar together, then pour over the warmed oil and mix.
- Rest and slice. Rest the chicken for 5 minutes, then slice against the grain.
- Assemble. Fluff the rice with the sesame oil and divide between bowls. Top with sliced chicken and a big handful of Aeroveg Green Frisée.
- Finish. Spoon over the ginger-lime sauce and scatter generously with crispy shallots.
Add Aeroveg Green Frisée at the very end so the warm rice just softens the frills without wilting them — that light bitterness is what keeps a rich rice dish tasting fresh to the last bite.