Method

1. Prepare the rice 
   • Scoop 2 cups of rice into the rice cooker pot and wash thoroughly.
   • Top up with just enough water, then add 2 tsp of chicken stock powder.
   • Add a few pieces of lime zest, crushed lemongrass, and 2–3 whole garlic cloves.
   • Place the pot back into the rice cooker and start cooking.
2. Marinate the Chicken 
   • Chop the chicken into large chunks and place in a bowl.
   • Marinate with 1–2 tbsp of Budu, the juice of 1 lime, 1 tbsp of oyster sauce, 1 tbsp of ginger garlic paste, 1 tbsp of belacan powder, and 1 tbsp of sesame oil.
   • Mix thoroughly until well combined.
3. Fry the Chicken
   • Heat a pan and add 1 tbsp of ghee. Shallow-fry the chicken over medium heat.
   • Add a coriander root and shallot wedges, continuing to stir-fry until the chicken turns golden brown.
   • Once done, transfer the chicken mixture into the rice cooker, placing it over the rice while it is still cooking.
   • Close the lid and allow it to continue cooking.
4. Prepare the Strawberry Achar
   • Slice the cucumber thinly and salt it for 5 minutes to draw out excess moisture. Rinse and squeeze dry.
   • Slice 2–3 shallots.
   • Hand-crush approximately 7–8 Korean strawberries.
   • Set all components aside.
5. Frying the Achar Paste
   • Heat oil in a pan and fry 1 tbsp of chilli paste with 1 tbsp of tamarind.
   • Season with 1–2 tbsp of white vinegar, salt, and sugar.
   • Add the crushed strawberries and cook until the mixture is slightly reduced and thickened.
   • Remove from heat and mix with the sliced shallots and cucumber.
   • Top with chopped nuts for added texture (Optional).
6. Assemble 
   • Once the rice is fully cooked, add a knob of ghee and some chopped coriander stems. Mix thoroughly.
   • Scoop out the rice and serve with the strawberry achar.
   • Garnish with extra coriander, according to preference.
7. Enjoy!

A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.