Singaporean-Style Braised Chicken Stew

Name: Singaporean-Style Braised Chicken Stew with Steamed Asian Greens & Jasmine Rice
Total time: 40 min
Yield: 2
Cuisine: Singaporean
Ingredients: 1 Brown Onion; 1 Potato; 3 Garlic; 330 g Chicken Thigh; 1 sachet Asian BBQ Seasoning; 1 packet Kecap Manis; 1 packet Jasmine Rice; 1 packet Asian Greens; 1 Spring Onion; 1 drizzle olive oil; 1 tbs soy sauce; 1 cup water (for the rice); 2.5 cup water (for the stew)

with Steamed Asian Greens & Jasmine Rice

Helen GathererUpdated on June 09, 2026

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Calories

712 kcal

Protein

42.3g protein

Preparation Time

40 minutes

Difficulty

Easy

Allergens:

Gluten
Soy
Wheat
Sulphites
May contain traces of allergens
Gluten
Soy
Wheat

Get ready for a melt-in-your-mouth experience with this rich, Singaporean-style stew featuring succulent chicken thigh braised in a fragrant, savoury sauce. We’ve balanced the decadence with fresh steamed Asian greens and fluffy jasmine rice to soak up every drop of that liquid gold.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

Brown Onion

Potato

Garlic

330 g

Chicken Thigh

1 sachet

Asian BBQ Seasoning

(Contains: Gluten, Soy, Wheat)

1 packet

Kecap Manis

(Contains: Gluten, Soy, Sulphites, Wheat)

1 packet

Jasmine Rice

(May be present: Gluten, Soy, Wheat.)

1 packet

Asian Greens

Spring Onion

Not included in your delivery

1 drizzle

olive oil

1 tbs

soy sauce

(Contains: Soy May be present: Gluten.)

1 cup

water (for the rice)

2.5 cup

water (for the stew)

Nutritional Values

Energy (kJ)2980 kJ

Calories712 kcal

Fat14.8 g

of which saturates4.2 g

Carbohydrate99.7 g

of which sugars25 g

Dietary Fibre23 g

Protein42.3 g

Sodium1490 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• Boil the kettle.
• Cut potato into bite-sized chunks.
• Finely chop garlic.
• Thinly slice brown onion and spring onion.
• Cut chicken thigh into 2cm chunks.

• In a large saucepan, heat a drizzle of olive oil over
high heat.
• Cook onion until softened, 5-6 minutes.
• In the last minute, add garlic and Asian BBQ seasoning and cook until fragrant.

To the saucepan, add chicken thigh the water (for the stew), soy sauce, potatoes and kecap manis.Bring to the boil.
Reduce heat to medium. Simmer until slightly thickened and potatoes are cooked through, 20-25 minutes.

While the stew is simmering, add the water (for the rice) to a medium saucepan and bring to the boil.
Add jasmine rice, stir, cover with a lid and reduce heat to low.
Cook for 10 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek

• When the rice has 5 minutes remaining, add Asian
greens and a splash of water to a microwave-safe
bowl, then cover with a damp paper towel.
• Microwave on high until just tender, 2-3 minutes.
• Drain any excess liquid, then season to taste with
salt and pepper.