SINGAPOREAN RICE

Ingredients
Chicken ½ kg boneless cut into small cubes
Salt 1 tsp
Black pepper 1 tsp
Crushed red pepper 1 tsp
Egg 1
Flour 2 tbsp heaped
Corn flour 3 tbsp
Baking powder ½ tsp

Method for chicken
Marinate chicken with Salt 1 tsp
Black pepper 1 tsp
Crushed red pepper 1 tsp
Egg 1
Flour 2 tbsp heaped
Corn flour 3 tbsp
Baking powder ½ tsp for 30 minutes then deep fry chicken and keep aside.
Vegetables mixture
Capsicum 2 cut into small cubes
Cabbage 1 cup cut in small cubes
Onion 2 cut into small cubes
Carrot 2 chopped and boiled
Salt and pepper ½ tsp each
Vinegar 1 tbsp
Soy sauce 1 tbsp
Chili garlic sauce 1 tbsp
Ketchup 2 tbsp

Method for vegetables

Cut all vegetables into square cubes, cook in 2 tbsp oil with salt, pepper, soya sauce, ketchup, vinegar and chili garlic sauce. Keep aside.
Rice ½ kg boiled with 2 tbsp salt until done
Ingredients for sauce
Ketchup 4 tbsp
Mayonnaise 6 tbsp
Vinegar 2 tbsp
Pinch of orange color

Method

Mix all together
Garlic chopped and deep fried 4 tbsp
Green chilies 10 cut into halves and deep fry
To assemble
In a large platter put rice, top with prepared sauce, then vegetable mixture, fried chicken, top with fried garlic and chilies, serve immediately