Preparation time

30 Minutes

Cooking time

2 Hours

Serves

10

Try cooking chicken rice at the comfort of your own home with this simple video recipe!

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With just a few steps, you can whip up this household favourite in no time. One takeaway tip for a healthier meal is to pair the tender chicken meat with nutritious brown rice.

Get your hands busy now with this quick and easy recipe!

Ingredients

6
Litres
Water
, (for the chicken)
1.8
kilograms
Whole Chicken
200
grams
Young Ginger
, sliced (for the chicken)
150
grams
Spring Onion
, (for the chicken)
150
grams
Chicken Bouillon Cube
, for base seasoning of the chicken
45
grams
Rock Sugar
, for base seasoning of the chicken
375
grams
FairPrice Brown Rice
375
grams
Jasmine Rice
900
millilitres
Water
, (for the rice)
150
grams
Pandan Leaves
, (for the rice)
75
grams
Shallot
, finely blended (for the rice)
75
grams
Garlic
, finely blended (for the rice)
75
grams
Young Ginger
, sliced (for the rice)
75
grams
Blue Ginger
, finely sliced (for the rice)
30
grams
FairPrice Canola Oil
, (for the rice)
40
grams
Chicken Bouillon Cube
, (for the rice)

Directions

For the 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.
For the 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 chicken bouillon stock (chicken bouillon cube mixed with 900 millilitres of water) into the pot.
When the stock boils, pour it onto rice in the rice cooker and cook it for 45 minutes.
Serve hot with chicken and condiments.

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