Serving amount:
  • 2 chicken marylands
  • 1 jasmine rice sachet
  • 1 fish sauce
  • 2 light soy sachets
  • 1 peanut & shallot mix
  • 1 tomato
  • 1 lemongrass stalk
  • 1 long red chilli
  • 1 Chinese broccoli bunch
  • 1 shallot
  • 1 ginger piece*
  • 4 garlic cloves

Always read the recipe in full before you begin. 

Pantry staples: Cooking oil, salt, sugar 

Allergens: Onion, garlic, fish, wheat, soy, nuts (peanut)

Specialised equipment: Blender/food processor (optional), sieve 

Chef's note: You are about to eat a Michelin Star worthy dish! In 2016, Hawker Chan, a street vendor in Singapore, became the world’s first Michelin starred hawker for their signature Soy Sauce Chicken. You be the judge of our version! 

* Garlic and ginger to be split across various other dishes so please read each recipe carefully. 


1. Prepare the ingredients 

Wash the vegetables. Cut the top half of the lemongrass and reserve. Peel the ginger* and reserve skin. Crush 1 clove of garlic* per person and set aside. Cut the Chinese broccoli into even pieces. Sambal: Finely chop the root half of the lemongrass, ginger flesh, 1 clove of garlic per person, tomato, chilli and shallot. (Alternatively, you can blend the sambal ingredients in a blender or food processor). 

2. Marinate the chicken 

Coat the chicken in the soy sauce, lemongrass tops, ginger peel, crushed garlic and a splash of water. Make sure the chicken skin is covered. Set aside to marinate for at least 10 minutes. 

3. Make the sambal 

Combine the finely chopped tomato, chilli, lemongrass, shallot, ginger and garlic. (Alternatively, you can blend the sambal ingredients in a blender or food processor). 

4. Cook the sambal 

Heat 1 teaspoon per person of cooking oil in a frying pan over medium-low heat. Add the sambal and cook for 8 minutes or until the oil separates from the mixture. Stir in the fish sauce to taste and sugar to taste. We used a teaspoon of each to begin with. (Add more fish sauce for a saltier flavour and more sugar for a sweeter flavour.) Cook for a further 2 minutes to bring the mixture together. Remove from heat and stir in half of the peanut and shallot mix. 

5. Cook the soy chicken 

Add the chicken and soy marinade in a saucepan with 250ml of water per person. You may need to add some more water to make sure the chicken is covered. Bring the mixture to a boil then reduce to simmer for 15 minutes. Remove from heat, place a lid on and set aside to finish the cooking of the chicken for at least 10 minutes. 

6. Cook the rice 

Meanwhile, place the rice in a bowl and wash with cold water 3 times. Bring a saucepan of water to the boil. Add the rice and boil for 8 minutes or until cooked through. Stir halfway to stop the rice from sticking. When cooked strain through a sieve. 

7. Cook the Chinese broccoli 

Add the Chinese broccoli stems to the hot soup and cook for 2 minutes. Add the Chinese broccoli leaves and cook for 1 minute or until wilted. Remove and set aside. When ready to serve, remove the chicken from the soup. Strain the soup, reserving the liquid. 

8. To serve 

Divide the rice, soy chicken, Chinese broccoli and sambal on each plate. Sprinkle with the remaining peanut and shallot mix. Serve with the soup on the side.