Chicken Brown Rice

Name: Chicken Brown Rice
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 4
Cuisine: Mains
Ingredients: 1.8 kg Chicken; 200 g Ginger; 150 g Spring Onion; 150 g Chicken Bouillon Cube; 45 g Rock Sugar; 6 L Water; 375 g Brown Rice; 375 g Jasmine Rice; 150 g Pandan Leaves; 75 g Shallot; 75 g Garlic; 75 g Ginger; 75 g Blue Ginger; 40 g Chicken Bouillon Cube; 30 g Cooking Oil; 900 ml Water

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Level

moderate

Cooking

105 min

Preparation

30 min

Ingredients

Servings

For Chicken
Chicken	1.8 kg
Ginger sliced	200 g
Spring Onion	150 g
Chicken Bouillon Cube	150 g
Rock Sugar	45 g
Water	6 l
For brown rice & jasmine rice
Brown Rice	375 g
Jasmine Rice	375 g
Pandan Leaves	150 g
Shallot finely blended	75 g
Garlic finely blended	75 g
Ginger sliced	75 g
Blue Ginger finely sliced	75 g
Chicken Bouillon Cube	40 g
Cooking Oil	30 g
Water	900 ml

How to cook

Chicken

Heat up water in a deep pot until it boils. Add in all the ingredients (except the chicken) and seasoning.
Slowly submerge the whole chicken, lower the flame and poach for 45 minutes.
Soak the chicken in cold water for 15 minutes before cutting the chicken.
Set aside.

Rice

Heat up wok with oil, add the young ginger, blue ginger and fry until golden brown.
Add the garlic and shallot, continue frying until fragrant.
Add pandan leaves and chicken bouillon stock (chicken bouillon cube mixed with 900ml of water) into the pot.
When the stock boils, pour it onto brown rice and Jasmine rice in the rice cooker and cook for 45 minutes.
Serve hot with chicken and condiments, such as garlic chilli or dark soy sauce.

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