Singaporean Rice

Ingredients

• 7¾ kg boneless chicken · cut into strips
• 15½ tsp black pepper
• 15½ tsp zeera (cumin) powder
• 15½ tsp red chilli powder
• 7¾ tbsp chicken powder
• Salt to taste
• 31 tbsp vinegar
• 31 tbsp chilli sauce
• 31 tbsp soy sauce
• Juice of 2 lemons
• 46½ tbsp Chilli Garlic Ketchup

Other ingredients

• 31 capsicums · julienned
• 15½ cabbage · thinly shredded
• 46½ carrots · julienned
• 46½ tbsp oil
• 15½ tsp black pepper
• Salt to taste
• Boiled spaghetti · 1 pack
• Chilli · soya vinegar sauces each 1 tbsp

Other ingredients

• Mayonnaise
• Chilli garlic sauce
• Ketchup
• 15½ tbsp vinegar
• 15½ tbsp water · to adjust consistency

Other ingredients

• 7¾ chopped onion
• 46½ cups rice

Instructions

1. Mix all ingredients with the chicken and marinate for 1 hour.
2. Heat 3 tbsp oil, add ½ chopped onion and chopped garlic, sauté.
3. Add the marinated chicken and cook until tender and the sauce slightly thickens.
4. Step 2, Vegetables & Spaghetti.
5. Heat oil in a pan.
6. Add vegetables with black pepper and salt; stir-fry on high heat for 2-3 minutes (keep them crunchy).
7. Add boiled spaghetti and toss to combine. Set aside.
8. Step 3, Mayonnaise Sauce.
9. Mix all ingredients well until smooth.
10. Fill in a squeeze bottle for drizzling.
11. Step 4, Boiled Rice.
12. Boil 3 cups rice until done.
13. Steam (dum) the rice for 10 minutes for perfect fluffiness.
14. Step 5, Garlic Tarka.
15. Optional but gives the signature aroma.
16. Heat 2 tbsp oil, add finely sliced garlic, fry until golden, and set aside.
17. Final Layering.
18. Spread a layer of steamed rice in a dish.
19. Add a layer of spaghetti with vegetables.
20. Add the cooked chicken on top.
21. Pour garlic tarka over the chicken.
22. Drizzle the mayonnaise sauce generously.