Four Course Meal (Chicken Rice)
Ingredients
- 2 whole chicken legs, deboned
- 10 g Simply Natural Premium Grade Organic Soy Sauce
- ¼ tsp Simply Natural White Pepper Powder
- 3 ZENXIN Organic Antibiotic Free Eggs (Selenium Enriched) (shell removed)
- 1260 g water
- 2 tsp Simply Natural French Sea Salt
- 50 g fresh ZENXIN Organic Ginger, peeled
- 10 g ZENXIN Organic Garlic cloves, peeled
- 30 g Simply Natural Organic Extra Virgin Olive Oil
- 300 g rice, washed
- 1 chicken stock cube
- or 1 tsp chicken stock powder, homemade or store-bought
- 2 ZENXIN Organic Pandan Leaves
- 50 g ZENXIN Organic Brown Onions
- 70 g ZENXIN Organic Potatoes, cut in cubes
- 70 g ZENXIN Organic Tomatoes, cut in wedges
- 120 g ZENXIN Organic Carrots, cut in cubes
Methods
- In a mixing bowl, mix whole chicken legs, light soy sauce, white pepper powder. Marinate it for 30 minutes in the refrigerator.
- Saute chopped ginger and garlic with cooking oil until fragrant. Set aside.
- In a rice cooker, place washed rice, water, sautéed ginger and garlic, 1 tsp salt, chicken stock cube, pandan leaves and mix well. Cook for 20 minutes.
- Beat 3 eggs and steam for 15 minutes.
- Steam the marinated whole chicken legs, together with yellow onions, potatoes, tomatoes and carrots in another bowl for 20 minutes.
- Serve hot with rice, steamed egg and chicken.
