Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Chicken and Rice

Written by

Shu Han Lee


05 May 2016

Chicken and Rice

Who’s the author? When Shu Han Lee moved from Singapore to London she started teaching herself to cook the Singaporean and Malaysian dishes her Chinese-born mother made, that she missed so much from home. Her attempts led to the popular blog Mummy I Can Cook and Shu demonstrating her new skills at Supper Clubs in the Capital.

What’s it about? In Chicken and Rice Shu aims to show how simple it is to make fresh, flavour-packed Southeast Asian food at home. Recipes include some of Shu's mum's classics such as sesame oil chicken, along with quick and simple midweek suppers that can be made in less time than it takes to order a takeaway, and more adventurous projects for the weekend.

Shu's love of using seasonal British ingredients can also be seen in the recipes in the book through recipes such as her Brussels Sprouts with Smashed Garlic and Oyster Sauce, to no-churn rhubarb and condensed milk ice cream.

Recipes we love: Roasted Butter Prawns with Roasted Coconut and Curry Leaves, Grilled Squid Stuffed with Minced Pork, Caramel Pork Ribs and Peach on Sticky Rice.

Good book for: Anyone who loves Southeast Asian food but is slightly nervous about cooking it, or is looking to increase their repertoire

You’ll like it if: You like to use seasonal ingredients and want your dishes to be packed full of flavour every time.

More about Chicken and Rice

View all


Cook From The Book: Recipes from Chicken and Rice

To celebrate the release of Shu Han Lee’s cookbook, Chicken and Rice, we’ve gathered a team of eager (and hungry) cooks to try out the recipes from the book at...


From Blogger To Cookbook Author: Shu from Mummy I can Cook

Ever thought about writing a cookbook? Shu from Mummy I Can Cook, and now author of Chicken and Rice, tells us about her journey, from blogger to cookbook author.  I...


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week