Directions

To Make

1. Wash rice and strain off all the water. Place rice inside rice cooker. Season the rice with garlic, ginger, salt and sesame oil. Place knotted pandan leaf and pour in chicken stock. Lay chicken on top and start cooking process
2. For the spring onion oil sauce, heat up oil and pour over the chopped spring onion. Add in light soy sauce and sesame oil.
3. Blend all the ingredients for chilli sauce until smooth and set aside.
4. Blend ginger and garlic together until you get a thick paste. Heat up a small sauce pan with oil and sauté the blended ginger until fragrant. Season with salt and set aside.
5. Serve together once the chicken rice is done.