Where I come from, Chicken rice is a “must try”. Much as I love this dish, I try not to have this often since the beauty of the rice comes from the fat of the chicken. At home, I do a healthier version by cooking the rice in chicken stock, pandan leave, ginger and a few tablespoon of low fat spread. It’s not the same but at least it could satisfy the cravings before our next trip back home.
I marinated the chicken with some light soya, pepper, sesame oil and ginger. I used the steaming plate that comes together with the rice-cooker. Makes things alot easier! I stir fried some cabbage and egg to go with it.
The result was moist chicken. I was abit disappointed with the rice as it wasn’t as moist as I would like it to be. Next time, I will add more stock. I reckon it was probably because the rice was cooked longer than usual since steaming chicken obviously would take longer than the rice. Still I relish in having this dish with my grandmother’s home made version of the chili. Absolutely the best!
2 cups of rice
2-3 cups of chicken stock
2-3 pandan leaves tie in a knot
3-4 slices of ginger
3 tablespoon of spread
1) Marinate chicken for about 1 hr.
2) Wash rice. USe stock, ginger, pandan leaves and spread. Place into the rice cooker and then the steamer on top. Cook till done.
3) Serve with veges and chili!