A super easy and tasty recipe for those who crave for chicken rice so much but hard to find them overseas. This recipe was edited by myself for simpler cooking and take just about the same time as you cook white rice. This recipe does not include the making of chicken for the chicken rice.
Instead of normal golden yellow chicken rice, i added one teaspoon of pandan essence in. This creates a lovely green coloured chicken rice with a hint of pandan scent. Give it a try and i hope you like it. :)
Preparation Time: 5 minutes
Cooking Time: 15-20 minutes (depends on the rice cooker)
Makes: 6 servings
5 cloves of Garlics
300g of Ginger
3 cups of Rice
3 cups of Chicken Stock
1 tsp Pandan essence
3 tbsp Sesame oil
1 cup of Water
2 tbsp of Salt (Optional)
Grate garlics and ginger using a grater.
Wash 3 cups of rice thoroughly and drain the water away.
In a hot pan, add sesame oil.
Stir fry the grated garlic and ginger till aromatic.
Add washed rice into the pan and stir-fry with garlic and ginger for about one minute.
Add pandan essence and mix well with the rice. Make sure the rice are evenly coated with the green pandan essence.
Transfer the rice into the rice cooker and add salt, water and chicken stock. Mix well. (The amount of water is optional, depend on how dry you want the rice to be, so add more water if its too little and vice versa).
For the chicken stock, I mixed chicken powder and water together
Cook the rice as usual using the rice cooker and wait for the rice to cook.
When its ready, stir the rice from sticking to the bottom of the pot.