Chicken and Rice

Chicken and Rice

Fresh and Easy Southeast Asian Recipes From a London Kitchen


Southeast Asian food is fresh, easy and full of unforgettable flavours: Chicken and Rice will show you just how simple it is to make at home.

Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she'd grown up with - Singaporean and Malaysian dishes, with a strong Chinese influence from her mother.

Chicken and Rice features the perfect midweek suppers rustled up in less time than it takes to order a takeaway (that are healthier and better tasting too), including FENNEL AND MINCED PORK STIR-FRY or TOM YUM SOUP WITH MUSSELS. Or for weekends, there are more adventurous projects such as lessons in making your own STEAMED BUNS and EGG NOODLES!

With a seasonal approach to the very best of UK produce, these are recipes you'll return to time and time again.

'A feel-good blend of simple recipes and touching memories' Diana Henry, Telegraph

'A really tempting 'discovery' cuisine book . . . there's loads you'll want to cook' Ed Smith, Rocket & Squash


  • A feel-good blend of simple recipes and touching memories.
    Diana Henry, Telegraph ‘The Books I’ll Be Cooking From in 2016’

About the author

Shu Han Lee

Shu Han Lee is a graphic designer and freelance food stylist, writer and cook. The Sunday Times named her as one of Britain's best food bloggers (, and she frequently hosts supper clubs, pop-ups and workshops. Born and raised in Singapore, Shu Han Lee now lives in London. Chicken and Rice is her first book.
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