• Chicken And Vegetable Rice

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    • 150 gm chicken breast, cubed
    • 2 Tbsp. black eyed beans, soaked for 1 hour
    • 100 gm carrots, cut into beautiful shapes
    • 1 x onion, sliced
    • 1 tsp minced garlic
    • 1 c. long grain rice, washed and liquid removed
    • 1 1/2 Tbsp. oil
    • 1 pch turmeric pwdr (for colour)
    • 3 x cm piece cinnamon stick
    • 1 x star anise (bunga lawang)
    • 3 x cloves (bunga cengkih)
    • 2 x cm piece ginger, lightly smashed
    • 1 x pandan leaf, knotted
    • 1 3/4 c. water Seasoning
    • 1 tsp chicken stock granules
    • 1 tsp salt
    • 1/2 tsp sugar


    1. MARINATE chicken with a dash of pepper, salt, sugar and light soy sauce. Set aside.
    2. Steam black eyed beans for 10-15 min till just cooked and tender but not mushy. Remove and set aside.
    3. Heat oil in a saucepan. Fry the onions and garlic till fragrant. Add in ginger and chicken. Stir fry well.
    4. Add in cinnamon stick, star anise and cloves and stir in rice and turmeric pwdr. Fry well for 1-2 min. Add in pandan leaf, carrots, beans, water and seasoning. Bring to a boil, then cook till almost all the water or possibly liquid has been absorbed.
    5. Cover the saucepan and lower the heat. Continue to cook till rice has puffed up and is done. Fluff up the rice and serve immediately.

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