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Ingredients
2 tbsp MAGGI Less Salt Concentrated Chicken Stock
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2½ cups Rice (washed and drained)
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400g Chicken breast meat (de-boned, skinned and cut into cubes)
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4 cloves Garlic (skinned and lightly crushed)
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4 slices Ginger
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3 Pandan leaves
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2½ cups Water
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Marinade
½ tbsp MAGGI Less Salt Concentrated Chicken Stock
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2 tsp Sesame oil
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Garnishing
1 stalk Parsley (washed and cut into sections)
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1 Cucumber (washed and sliced)
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2 Tomatoes (washed and sliced)
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Method
1. |
Add marinade to the chicken and leave for about 20 minutes. |
2. |
Transfer the washed rice into electric cooker. |
3. |
Add MAGGI Less Salt Concentrated Chicken Stock, water, ginger, garlic and pandan leaves. Stir well. |
4. |
Leave to cook until rice is almost cooked (for about 10 minutes). |
5. |
Place chicken cubes on the rice. Cover and cook until rice and chicken cubes are cooked. Leave aside for 10 minutes before serving. |
6. |
Serve chicken rice with garnishes. |
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