Easy Chicken Rice

Chicken

• 400g The Meat Club Chicken Thigh Fillet (marinated with rice wine, sesame oil)
• 6 pandan leaves
• 4 slices ginger
• 2 Lemongrass (white parts only, smashed)

Rice

• 200 g Basmati rice (washed)
• 3 piece Pandan Leaves (Knotted)
• 65 g Hainanese Chicken Rice Paste (adjust according to the rice portion)
• 1 tsp Lilo Ikan Bilis Powder

Soup

• 1 carrot
• 1 corn
• 1 tomato
• 1 litre Fish Broth
• Water (to top up later)

PREPARATION

1. Layer dish with pandan leaves, lemongrass and sliced gingers. Lay marinated chicken on it and steam for 30 mins.
2. Add rice and mix well with seasoning. Cook according to your rice cooker instruction.
3. Remove rice when done and add water, fish broth and vegetables and cook for another 20mins
4. Cut steamed chicken into bite size, drizzle with some Chicken Rice soy sauce and serve with rice.