Chicken Brown Rice
Level
moderate
Cooking
105 min
Preparation
30 min
Ingredients
Servings
4
| 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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