Directions

To Prep

1. Make soybean paste ginger sauce by combining all ingredients and mix well. Set aside.
2. Prep condiment to be ready to serve. Set aside.

To Cook

1. Rinse 250g of RD43 long grain rice until the water runs clear. Add RD43 long grain rice, water, pandan leaf and salt into a pot. Turn on medium heat and cook for about 25 mins till the rice are cooked. Turn off the heat and set aside.
2. To cook the broth, add all stock ingredients together in a big pot on medium heat. Simmer until chicken are cooked through. Keep removing the froth from top of the broth. Making the clear broth takes about 15 mins.
3. Use a big strainer to remove all ingredients from the pot and keep the clear broth.

To Serve

1. Use a small strainer to scoop a single portion of boiled rice into a serving bowl.
2. Add 3 peeled cooked Vannamei prawns.
3. Add about 250ml clear broth.
4. Top with some fried garlic, chopped Chinese celery and some white peppercorns. Serve with soybean paste ginger sauce.