Chicken Brown Rice
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Chicken Brown Rice

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Level

moderate
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Cooking

105 min
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Preparation

30 min
Ingredients
Servings
4
For Chicken
Whole Chicken
1.8 kg
Water
6 l
Young Ginger, sliced
200 g
Spring Onion
150 g
Chicken Bouillon Cube
150 g
Rock Sugar
45 g
For brown rice & jasmine rice
FairPrice Brown Rice
375 g
Jasmine Rice
375 g
Water
900 ml
Pandan Leaves
150 g
Shallot, finely blended
75 g
Garlic, finely blended
75 g
Young Ginger, sliced
75 g
Blue Ginger, finely sliced
75 g
FairPrice Canola Oil
30 g
Chicken Bouillon Cube
40 g
How to cook
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.
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 pandan leaves and chicken bouillon stock (chicken bouillon cube mixed with 900ml of water) into the pot.
  • When the stock boils, pour it onto brown rice and Jasmine rice in the rice cooker and cook for 45 minutes.
  • Serve hot with chicken and condiments, such as garlic chilli or dark soy sauce.
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