Chicken Rice in Rice Cooker (Variation)

Recipe:

1.5 cup basmathi rice (presoaked)

1 part chicken thigh with drumstick 

2 Tbsp sesame oil

2 small organic lemon grass (bruised and cut into 2 inches length)

2/3 cup ginger cut into chunk sizes

6 cloves garlic

1 yellow onion (quartered)

some amaranth stalks (optional, i have leftover thus used to add flavour)

1 cup soup base + 1/4 cup filtered water

(1) Using a food processor, blend ginger and garlic till smooth and sticky paste formed. Roughly cut 1 Tbsp of lemon grass and blend together.

(2) Marinate chicken with sesame oil and garlic ginger paste blended earlier - around 30 minutes. Only use sufficient amount of the paste for marinade and keep the leftover to make chilli blend.

(3) In a rice cooker pan, add in rice, soup base with water, onion and amaranth stalks. Add in lemon grass stalks, and top with marinated chicken.

(4) Set to normal cooking mode and let it cook till done.

(5) Once done, dish out the chicken and top with fresh parsley.

Chilli paste -

4-5 red chillies

Leftover garlic ginger paste earlier

1/4 cup olive oil (adjust according to quantity)

(1) Add red chillies and olive oil onto garlic ginger paste earlier and blend till smooth.

(2) Serve along chicken rice.