CHICKEN RICE (serve 4-6 persons):
4 cups Rice - wash & drain
4 cups Water
2 scoop Margarine
3 cloves Garlic - chopped
1 Cinnamon Stick**
1 Star Anise**
1 inch Ginger - smashed with the back of knife
1 Screwpine Leaf
1 tsp Maggee Chicken Stock
1 tsp Salt
1. Heat up margarine in a pot.
Fry garlic & spices marked** until fragrant.
Add in ginger, screwpine leaf & rice. Stir for a while.
Add in water, chicken stock & salt.
Place pot in a rice cooker & let it cook.
2. Serve with chicken soup, chilli sauce, roast chicken topped with brown sauce, cucumber/tomato/salad.
1/2 Chicken marinated with salt, black pepper & ginger juice for about 1 hour or minimum 10 minutes. Grill in an oven for 1 hour.
Blend 3 red chillies, few Chilli Padi, 1 garlic, 3 tbsp vinegar, water, salt & sugar. Balance the taste to ensure hot, sweet and sour.
Heat up 1 tbsp oil & add in 1 tsp soup spice, chicken, water & salt. Boil until is done. Sprinkle with fried onion and chopped spring onion & celery.