Free Online Recipes

Ingredient A
1 whole chicken

Ingredient B (For Soup)
1 large pc ginger (smashed)
5 pcs pandan leaves
1 tsp salt
1 tsp sesame oil

Ingredient C (For rice)
6 pcs shallot (chopped)
3 cloves garlic (chopped)
5 slices of ginger
3 cups of rice (wash, drained dry)
2 tsp salt
pinch of pepper
1 tsp sesame oil
Chicken Soup Stock (according to rice cooker instructions)
5 pcs pandan leaves

Ingredient D (chilli sauce)
15 pcs red chillies
3 slices of young ginger
5 cloves garlic
5 pcs limes (cut and squeeze for juices)
1-2 tsp sugar
¼ tsp salt

Ingredient E
1 cucumber (discard small section of top and bottom,
soak in cold water for 1 hour)

Method: (For chicken)
1. Fill a large pot with water (enough to cover chicken)
2. Add Ingredient B, bring to a boil over high flame
3. Drop chicken into it, boil for 10 mins, remove from heat
4. Cover pot, stand for 10 mins
5. Remove chicken, soak in cold water, remove after 5 mins,
drained dry, oiled evenly with sesame oil.

Method: (For rice)
1. Heat up oil, sauté chopped shallots, garlic & sliced ginger
till fragrant and golden brown
2. Add rice, salt, pepper, sesame oil, fry till fragrant,
remove from heat
3. Pour ready fried rice into rice cooker, add sufficient
chicken soup to required markings
4. Add pandan leaves and cook till rice form

Method: (For chilli sauce)
Place all Ingredients D in a blender,
add a little water, blend to form chilli sauce