|45 -50 g||Onion, chopeed|
|120 g||Deboned chicken drumstick, cubed|
|1||Potato, cut into wedges|
|2 cups||Long grain rice|
|15 g||Tong Kwai (Angelica Sinensis/female ginseng)|
|2||Pandan leaf, knotted|
|1 stalk||Lemon grass|
|½ tsp||AJI-SHIO® Flavoured Pepper|
|½ – 1 tsp||Salt|
|1½ tsp||TUMIX® Chicken Stock Seasoning|
- Boil ingredients A for 8 – 10 minutes until the stock is fragrant. Remove all ingredients, leave aside the 350 ml fragrant stock.
- Heat oil in a wok, fry onion, tong kwai and chicken until aromatic. Add potato and stir well to mix.
- Transfer mixture into a rice cooker. Add in rice and seasonings B. Pour in prepared stock. Cook until rice is done.