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Total Time
1hr
Prep 10 mins
Cook 50 mins

:D

Ingredients Nutrition

Directions

  1. Steps :.
  2. Chicken and soup :.
  3. • Place the chicken into a pot , and add water until the chicken is covered .
  4. • Remove the chicken , add 3 slices of ginger , 1 teaspoon of salt ,1 teaspoon of pepper , 1 sliced onion and garlic in the water and wait for the water to boil for 5 minutes .
  5. • Then , add the chicken in the pot , and heat it over high heat for 15 minutes and then , low heat for 15 minutes .
  6. • Remove the chicken and place it in a pot of cold water for 10 minutes . ( This is to make the chicken meat juicy and tender . ) ( Keep the stock from the pot which the chicken was heated in . ) ( Pour in a bowl as soup ).
  7. • After removing the chicken from the pot , slice it .
  8. Rice :.
  9. • Grind the remaining 3 onions , garlics and slices of ginger till theres no solids . ( Keep abit of extra paste for the chilli later . ).
  10. • Add the paste into a saucepan and add olive oil in it .
  11. • Wash the rice , and add the paste and stock to the rice and stir thoroughly .
  12. • Add the pandan leaf , and cook the rice .
  13. Chilli :.
  14. • Grind the chilli after removing its seed , with the excess onion garlic and ginger paste and the chicken stock .
  15. Sauce :.
  16. • Stir the oyster sauce , sesame oil , 1 teaspoon salt and the remaining chicken stock together .
  17. Garnishing and Serving :.
  18. • Put the rice on a plate , place the chicken on top of the rice , and pour the sauce over the chicken meat .
  19. • Put parsley leaves on top of the soup .
  20. • Put sliced cucumber and the cherry tomatoes at the side of the rice .
  21. • Lastly , serve it with a saucer of chilli .