Cooking Method (Rice) - Mix ingredients A together, and stir well.
- Cook in rice cooker.
- Stir evenly when rice is cooked, and allow rice to sit in rice cooker for 10 mins before serving.
Cooking Method (Chicken) - Poach chicken in boiling water under low heat for 20 mins.
- Remove chicken, and soak in cool water for 10 mins.
- Make chicken sauce. Mix 50 ml CHNG Kee’s Oyster Sauce, 20 ml CHNG Kee’s Light Soya Sauce, 30 ml CHNG Kee’s Sesame Oil and 100 ml water, stir it well.
- Chop chicken into pieces, and top with chicken sauce.
- Use CHNG Kee’s Dark Soya Sauce and CHNG Kee’s Garlic Ginger Chilli as dips, and serve chicken with rice.
| Ingredients A (Rice) - 1 jar (250 gm) CHNG Kee’s Hainanese Chicken Rice Mix
- 1 kg (8 rice cups) Thai fragrance rice
- 1.2L water
Ingredients B (Chicken) - 1.5 kg chicken
- 50 ml CHNG Kee’s Oyster Sauce
- 20 ml CHNG Kee’s Light Soya Sauce
- 30 ml CHNG Kee’s Sesame Oil
- 100 ml water
- CHNG Kee’s Garlic Ginger Chilli Sauce
- CHNG Kee’s Dark Soya Sauce
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