Chicken, onion, ginger, spring onion in pot, 1
teaspoon of salt. Half teaspoon sugar. water covers
it an inch over. Bring to boil, lowest heat for 15
mins. Remove chicken. Put aside and cut up. Sieve
stock.
Blend ginger and garlic in some water. Render
chicken fat. Remove. Add butter, then fry the
blended stuff. When aromatic, add rice. Fry for a
few minutes coating everything. Put rice into rice
cooker. Add 3 mugs of chicken stock. Add knot of
pandan.
Originally Submitted
9/1/2014
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