Chicken rice with steam chicken

Chicken rice with steam chicken


  • 2 cloves garlic
  • 2 slices ginger
  • 4-5 stalks pandan leaves
  • 2 teaspoon sea salts
  • 1/2 free range chicken
  • adequate soup stock


  1. Blanch half free range chicken in hot water for 5 mins till no blood water.
  2. Rub with about 2 teaspoon salt all over the chicken and put into fridge for 30 mins.
  3. Roasted 2 cloves garlic and 2 slice bentong ginger till fragrance.
  4. Put rice, leftover corn carrot chicken soup stock, garlic, ginger, 4-5 stalks pandan leaves into rice cooker.
  5. Lastly, place the salted marinated chicken onto steamer tray (without plate so the chicken essence oil will drop into the rice) and press cook.
  6. Do not open the rice cooker lid immediately after cook. Let it stay for about 20 mins in and then served with my fav ginger garlic sauce

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