Ingredients
- 250 gm of chicken breast or fillet (diced)
- 250 grams of brown rice
- 50 grams of white rice
- 250 grams of cut Bok Choy (chunk or quartered)
- 2 tablespoons of minced garlic
- ¼ cup of shallots or red onions
- ¼ cup of rock Sugar
- 2 tablespoons of cooking oil
Seasoning (all mixed together)
- Soya sauce 2 tablespoons
- Dark Soya Same 1 tablespoons
- Oyster sauce 1 tablespoons
- Chicken Stock Powder 1 teaspoon
- Anchovy Powder 1 teaspoon
- White Pepper 1/2 teaspoon
- Sesame oil (Extra for serving) 1/2 teaspoon
Cooking Method
- Turn on the rice cooker to preheat.
- Add cooking oil then wait for it to heat up.
- Next, saute garlic and onion together with rock sugar. Ideally saute them until caramelised brownish colour.
- Add diced chicken and vegetables right after, with some of the seasoning mixture.
- Cook the chicken and vegetable until 80% cooked, then take them out from the cooker. Set aside.
- Next, add the mixed rice and water with a ratio around 1:1.25
- Add the remaining seasoning mixture.
- Turn on the rice cooker, put the lid on, and let it cook.
- After the rice is cooked. Add in the chicken and vegetable mixture.
- Turn off the rice cooker and let it steam for 2 minutes.
When serving, drizzle with sesame oil for extra fragrance. Enjoy!