Name: Chicken Brown Rice
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Yield: 4
Cuisine: Mains
Ingredients: 1.8 kg Whole Chicken; 6 L Water; 200 g Young Ginger, sliced; 150 g Spring Onion; 150 g Chicken Bouillon Cube; 45 g Rock Sugar; 375 g FairPrice Brown Rice; 375 g Jasmine Rice; 900 ml Water; 150 g Pandan Leaves; 75 g Shallot, finely blended; 75 g Garlic, finely blended; 75 g Young Ginger, sliced; 75 g Blue Ginger, finely sliced; 30 g FairPrice Canola Oil; 40 g Chicken Bouillon Cube

Chicken Brown Rice

Level

moderate

Cooking

105 min

Preparation

30 min

Ingredients

Servings

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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