Rice Cooker Chicken Rice

[Ingredients]

• 450g boneless chicken thigh

• 2 pandan leaves

• 1 cup rice grains

• 220ml water / unsalted chicken broth + 1/2tsp salt

[Seasoning A]

• 4 garlic cloves

• 2 shallots

• 3cm ginger

[Seasoning B]

• 1 1/2tbsp Chinese wine

• 1 1/2tbsp sesame oil

• 1/2tsp salt

• 1 1/2tbsp cornstarch

• 1tsp pepper

[Seasoning C]

• 1/2tbsp light soy sauce

• 1/2tbsp sesame oil

• 1tsp honey

• 2tbsp water

[Steps]

1. Marinate chicken with B and chill for 30mins.

2. Blend A into a smooth paste.

3. Heat pan with some oil. Add in A and stir-fry till fragrant. Set aside.

4. Rinse rice grains and add into rice cooker, followed by pandan leaves and A.

5. Add in water / broth. Place chicken on rice. Set to cook.

6. While waiting on that, prepare C.

7. When rice is cooked, remove leaves and chicken. Discard leaves and slice chicken into serving slices.

8. Fluff rice up and serve it with prepared chicken. Drizzle some C over the chicken.

Adapted from: https://www.instagram.com/p/CNG-GxHANVq/?utm_medium=copy_link