Ingredients
- 2 cups jasmine rice
- 2 spring onions, cut in half
- 4 slices fresh ginger, skin-on
- 2 garlic cloves, finely chopped
- 2½ cups water
- 2½ tsp Chicken bouillon powder
- 4 chicken thigh fillets, boneless, skin-on
- Spring onion sauce:
- 1 cup spring onions, finely sliced
- 1 tsp salt
- 4 tbsp vegetable oil
- 2 tsp sesame oil
- To serve:
- sambal oelek
- 1 cucumber, sliced
- 1 spring onion, sliced
Method
- Place the rice, spring onion, ginger, garlic and chicken stock in the bowl of a rice cooker, then pour in the water.
- Arrange the chicken pieces skin-side up on top of the rice and cover with the lid. Select the automatic rice cooking option for white rice or a similar setting according to your specific model and press Start.
- Allow the rice cooker to complete its cycle ensuring the rice is soft and the chicken is fully cooked and tender.
- Start to make the spring onion dipping sauce using a mortar and pestle to pound the spring onion and salt until it forms a rough paste.
- Heat vegetable and sesame oils in a saucepan over high heat. Once it’s very hot, carefully pour it over the spring onion paste (it will sizzle and become fragrant). Stir until combined, then transfer to a small serving bowl.
- Slice the cooked chicken thighs into one-centimetre sections. Serve chicken with rice, spring onion sauce, sliced cucumber and sambal oelek to taste.
Product used in recipe
- LEE KUM KEE - LKK CHICKEN BOUILLON POWDER 273G
