Chicken Rice
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Ingredients
2 tbsp MAGGI Less Salt Concentrated Chicken Stock |
2½ cups Rice (washed and drained) |
400g Chicken breast meat (de-boned, skinned and cut into cubes) |
4 cloves Garlic (skinned and lightly crushed) |
4 slices Ginger |
3 Pandan leaves |
2½ cups Water |
Marinade
½ tbsp MAGGI Less Salt Concentrated Chicken Stock |
2 tsp Sesame oil |
Garnishing
1 stalk Parsley (washed and cut into sections) |
1 Cucumber (washed and sliced) |
2 Tomatoes (washed and sliced) |
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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