Chicken rice

Recipe:
1 piece chicken breast (skin removed)
3/4 cup of basmati rice (rinsed)
2-3 thick slices old ginger (finely cut)
1 thick slice old ginger
2 cloves garlic (finely chopped)
4 shallots (cut in slices)
1 serai (crushed)
2 pandan leaves (tied)
3 stalks mustard leaves (halved)
1/2 carrot (sliced)
handful of chopped parsley
1 tsp sesame oil


(1) Roughly sliced open the middle part of chicken breast and stuff in ginger finely cut and 1/2 of amount of chopped parsley. Add in sesame oil and leave aside for 30 minutes.

(2) In a saucepan, bring water to boil (enough to submerge a piece of chicken breast). Put the chicken breast on a draining ladle and submerge into the boiling water. Add carrots and mustard leaves to boil together. Once cooked, around 10-15 minutes - remove chicken and drain over room temperature boiled water. Set aside. Separately drain carrots and mustard leaves and keep aside.

(3) In a hot skillet, add in dash of olive oil. Stir fry garlic, shallots and 1 thick slice of old ginger till fragrant. Add in serai and fry together. Immediately, add in uncooked rice and stir well. Close the cover for few minutes. Open lid, transfer the rice with all ingredients into rice cooker, add in pandan leaves, and stock from cooking chicken earlier on. Press cook mode.

(4) Slice cooked chicken earlier, and serve with rice, carrots and mustard leaves. Soup is balance of stock from cooking the chicken with vegetables earlier.

Yields: 1.5 adults portion

Preparation time: 30 minutes

Results: The rice is tender and fragrant. The chicken is tasty although no artificial seasoning added. This is a should keep recipe for future use.