Melt the butter on pan, stir-fry garlic, ginger, cinnamon, star anise and cardamom pods until fragrant.

Add in soaked rice with pandan leaves. Mix well and transfer to rice cooker.

Pour in water and TUMIX® Chicken Stock and mix well. Turn on the rice cooker.

Serve with sliced honey chicken, sliced cucumber and sprinkle spring onion.

Marinate ingredients and TUMIX® Chicken Stock with chicken (except honey), for 30 minutes.

Place the marinated chicken on a baking tray.

Preheat the oven or air-fryer to 170˚C for 15 minutes.

Roast the chicken for 45 minutes or in air-fryer for 35-45 minutes and may need to change in between time (depends on air-fryer performance).

Remove the chicken from the oven and brush honey evenly over it. Roast again for 5 minutes.

Ready to be served with chicken rice.