Corn Flavored Rice with Honey Roasted Chicken Set
1 hour 20 minutes
1 Servings
Corn Rice is a dish made by cooking rice with fresh sweet corn kernels, resulting in a fresh corn cooked rice. Honey Roasted Chicken combines the deliciousness of roasted chicken with the sweetness of honey.
This sweet Corn Rice recipe with Honey Roasted Chicken is easy to cook and delicious to eat. The simple, crispy-skinned, honey glazed chicken is marinated in orange juice and roasted, while the fragrant corn rice gives you a zesty flavor, it is a fast and flavorful complete meal.
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- Corn Flavored Rice
- Honey Roasted Chicken
- Spiced Vegetables Soup
- Fresh Vegetables
- Dragon Fruit Lassi
Nutrition Value in 1 Serving
Calories
534 kcal
Carbohydrate
82.8 g
Fat
12.8 g
Protein
21.9 g
- Corn Flavored Rice
- Honey Roasted Chicken
- Spiced Vegetables Soup
- Fresh Vegetables
- Dragon Fruit Lassi
Nutrition Value in 1 Serving
Calories
642 kcal
Carbohydrate
91.8 g
Fat
16.7 g
Protein
31.1.8 g
- Corn Flavored Rice
- Honey Roasted Chicken
- Spiced Vegetables Soup
- Fresh Vegetables
- Dragon Fruit Lassi
Nutrition Value in 1 Serving
Calories
859 kcal
Carbohydrate
108.4 g
Fat
28.0 g
Protein
43.3 g
Corn Flavored Rice (4-5pax)
Ingredients:
| 1 tbsp | Olive oil |
| 1/2 no (30g) | Holland onion, chopped |
| 1 cup (200g) | Rice, clean and drain |
| 2 ½ cup | Water |
| 1/2 tsp | Dried oregano herb |
| 10 g | Corn kernels |
| 1 pc | Pandan leaves |
| 1½ tbsp | TUMIX® Chicken Stok Seasoning |
| 1 tsp | Salt (if needed) |
- Heat the oil, saute the onion until wilted.
- Add rice, water, oregano herb, corn and pandan leaves into the pot.
- Season with TUMIX® and salt. Cook as usual.
Honey Roasted Chicken
Ingredients:
| 50 g | Chicken cut |
| Some | Sesame seed, garnishing |
| Some | Chives, garnishing |
Ingredients A: marination
| 1/2 tbsp | Chili powder |
| 1 tsp | Cumin powder |
| 1 tsp | Fennel powder |
| 1/2 pc | Shallot |
| 2 pips | Garlic |
| 1 tbsp | Orange juice |
| 1/2 tbsp | Soy sauce |
| 1/2 tbsp | Honey |
| 1 tsp | Brown sugar |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tbsp | AJI-NO-MOTO |
- Blend all ingredient (A) until it forms a smooth paste.
- Marinate the chicken for at least 15- 30 minutes.
- Lightly oil the roasting pan and roast your chicken for 15-20 minutes or internally cooked.
- Pour the remaining marination into a small saucepan. Bring to a boil then reduce heat and simmer until thickened and syrupy. Remove from heat and brush over roasted chicken.
- Garnish with sesame seeds and chopped chives. Ready to serve.
Spiced Vegetables Soup
Ingredients:
| 10 g | Broccoli, floret |
| 10 g | Oyster mushroom, torn |
| 10 g | Young corn, cut |
| 10 g | Carrot, cubed |
| 10 g | Chinese cabbage, rough chop |
| 10 g | Celery, cubed |
| 500 ml | Water |
| 1/2 packet | SERI-AJI® Chicken Soup Seasoning 20g |
| 1 tsp | Fried shallot |
| 5 g | Coriander leaves |
Ingredients A: aromatic
| 2 pips | Garlic, sliced |
| 1/2 no | Shallot, sliced |
| 1 pc | Coriander leaves roots, washed |
| 1 pc | Lemongrass, bruised |
| 1 pc | Kaffir lime leaves |
| 2 pcs | Bird eyes chili |
| 1 pc | Cinnamon stick |
| 1 pc | Star anise |
| 2 pcs | Cloves |
| 2 pcs | Cardamom pods |
- Add all ingredient (A) in a pot of water and boil it.
- Add broccoli, oyster mushroom, young corn, carrot, Chinese cabbage and celery, mix well.
- Add in SERI-AJI® and simmer for 5-8 minutes over low heat until the vegetables are tender.
- Garnish with fried shallot and coriander leaves.
- Ready to serve.
Fresh Vegetables
Ingredients:
| 1 pc | Green leaf lettuce |
| 1/4 pc | Cucumber |
| 1/2 pc | Tomato, cut wedges |
- Wash well and serve fresh.
Dragon Fruit Lassi
Ingredients:
| 60 g | Ripe dragon fruit |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 100 g | Crushed ice |
| 1 small sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender and blend it to a smoothie consistency.
- Served it cold.
Corn Flavored Rice (3-4pax)
Ingredients:
| 1 tbsp | Olive oil |
| 1/2 no (30g) | Holland onion, chopped |
| 1 cup (200g) | Rice, clean and drain |
| 2 ½ cup | Water |
| 1/2 tsp | Dried oregano herb |
| 10 g | Corn kernels |
| 1 pc | Pandan leaves |
| 1½ tbsp | TUMIX® Chicken Stok Seasoning |
| 1 tsp | Salt (if needed) |
- Heat the oil, saute the onion until wilted.
- Add rice, water, oregano herb, corn and pandan leaves into the pot.
- Season with TUMIX® and salt. Cook as usual.
Honey Roasted Chicken
Ingredients:
| 100 g | Chicken cut |
| Some | Sesame seed, garnishing |
| Some | Chives, garnishing |
Ingredients A: marination
| 1/2 tbsp | Chili powder |
| 1 tsp | Cumin powder |
| 1 tsp | Fennel powder |
| 1/2 pc | Shallot |
| 2 pips | Garlic |
| 1 tbsp | Orange juice |
| 1/2 tbsp | Soy sauce |
| 1/2 tbsp | Honey |
| 1 tsp | Brown sugar |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tbsp | AJI-NO-MOTO |
- Blend all ingredient (A) until it forms a smooth paste.
- Marinate the chicken for at least 15- 30 minutes.
- Lightly oil the roasting pan and roast your chicken for 15-20 minutes or internally cooked.
- Pour the remaining marination into a small saucepan. Bring to a boil then reduce heat and simmer until thickened and syrupy. Remove from heat and brush over roasted chicken.
- Garnish with sesame seeds and chopped chives. Ready to serve.
Spiced Vegetables Soup
Ingredients:
| 10 g | Broccoli, floret |
| 10 g | Oyster mushroom, torn |
| 10 g | Young corn, cut |
| 10 g | Carrot, cubed |
| 10 g | Chinese cabbage, rough chop |
| 10 g | Celery, cubed |
| 500 ml | Water |
| 1/2 packet | SERI-AJI® Chicken Soup Seasoning 20g |
| 1 tsp | Fried shallot |
| 5 g | Coriander leaves |
Ingredients A: aromatic
| 2 pips | Garlic, sliced |
| 1/2 no | Shallot, sliced |
| 1 pc | Coriander leaves roots, washed |
| 1 pc | Lemongrass, bruised |
| 1 pc | Kaffir lime leaves |
| 2 pcs | Bird eyes chili |
| 1 pc | Cinnamon stick |
| 1 pc | Star anise |
| 2 pcs | Cloves |
| 2 pcs | Cardamom pods |
- Add all ingredient (A) in a pot of water and boil it.
- Add broccoli, oyster mushroom, young corn, carrot, Chinese cabbage and celery, mix well.
- Add in SERI-AJI® and simmer for 5-8 minutes over low heat until the vegetables are tender.
- Garnish with fried shallot and coriander leaves.
- Ready to serve.
Fresh Vegetables
Ingredients:
| 1 pc | Green leaf lettuce |
| 1/4 pc | Cucumber |
| 1/2 pc | Tomato, cut wedges |
- Wash well and serve fresh.
Dragon Fruit Lassi
Ingredients:
| 60 g | Ripe dragon fruit |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 100 g | Crushed ice |
| 1 small sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender and blend it to a smoothie consistency.
- Served it cold.
Corn Flavored Rice (2-3pax)
Ingredients:
| 1 tbsp | Olive oil |
| 1/2 no (30g) | Holland onion, chopped |
| 1 cup (200g) | Rice, clean and drain |
| 2 ½ cup | Water |
| 1/2 tsp | Dried oregano herb |
| 10 g | Corn kernels |
| 1 pc | Pandan leaves |
| 1½ tbsp | TUMIX® Chicken Stok Seasoning |
| 1 tsp | Salt (if needed) |
- Heat the oil, saute the onion until wilted.
- Add rice, water, oregano herb, corn and pandan leaves into the pot.
- Season with TUMIX® and salt. Cook as usual.
Honey Roasted Chicken
Ingredients:
| 120 g | Chicken cut |
| Some | Sesame seed, garnishing |
| Some | Chives, garnishing |
Ingredients A: marination
| 1/2 tbsp | Chili powder |
| 1 tsp | Cumin powder |
| 1 tsp | Fennel powder |
| 1/2 pc | Shallot |
| 2 pips | Garlic |
| 1 tbsp | Orange juice |
| 1/2 tbsp | Soy sauce |
| 1/2 tbsp | Honey |
| 1 tsp | Brown sugar |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/2 tbsp | AJI-NO-MOTO |
- Blend all ingredient (A) until it forms a smooth paste.
- Marinate the chicken for at least 15- 30 minutes.
- Lightly oil the roasting pan and roast your chicken for 15-20 minutes or internally cooked.
- Pour the remaining marination into a small saucepan. Bring to a boil then reduce heat and simmer until thickened and syrupy. Remove from heat and brush over roasted chicken.
- Garnish with sesame seeds and chopped chives. Ready to serve.
Spiced Vegetables Soup
Ingredients:
| 10 g | Broccoli, floret |
| 10 g | Oyster mushroom, torn |
| 10 g | Young corn, cut |
| 10 g | Carrot, cubed |
| 10 g | Chinese cabbage, rough chop |
| 10 g | Celery, cubed |
| 500 ml | Water |
| 1/2 packet | SERI-AJI® Chicken Soup Seasoning 20g |
| 1 tsp | Fried shallot |
| 5 g | Coriander leaves |
Ingredients A: aromatic
| 2 pips | Garlic, sliced |
| 1/2 no | Shallot, sliced |
| 1 pc | Coriander leaves roots, washed |
| 1 pc | Lemongrass, bruised |
| 1 pc | Kaffir lime leaves |
| 2 pcs | Bird eyes chili |
| 1 pc | Cinnamon stick |
| 1 pc | Star anise |
| 2 pcs | Cloves |
| 2 pcs | Cardamom pods |
- Add all ingredient (A) in a pot of water and boil it.
- Add broccoli, oyster mushroom, young corn, carrot, Chinese cabbage and celery, mix well.
- Add in SERI-AJI® and simmer for 5-8 minutes over low heat until the vegetables are tender.
- Garnish with fried shallot and coriander leaves.
- Ready to serve.
Fresh Vegetables
Ingredients:
| 1 pc | Green leaf lettuce |
| 1/4 pc | Cucumber |
| 1/2 pc | Tomato, cut wedges |
- Wash well and serve fresh.
Dragon Fruit Lassi
Ingredients:
| 60 g | Ripe dragon fruit |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 100 g | Crushed ice |
| 1 small sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender and blend it to a smoothie consistency.
- Served it cold.
AJI-NO-MOTO® Recipes
AJI-SHIO® Flavoured Black Pepper Recipes
Pal Sweet® Recipes
Seri-Aji® Chicken Soup Seasoning
TUMIX® Chicken Stock Recipes
