Hainanese Chicken Rice
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 Hainanese chicken and sauces.
Put all ingredients in a pot except for TUMIX® Chicken Stock and sesame oil. Bring to boil.
Turn to low heat, add in TUMIX® Chicken Stock. Let it continue cook for 8 minutes.
Turn of the heat, close the lid and set aside for 45 minutes.
Poke the chicken with chopstick, if no blood comes out, it means that the chicken is fully cooked. Take out the chicken and soak in a bowl of cold water for 5 minutes.
Transfer to a serving plate and brush on sesame oil.
Ready to serve with chicken rice and sauces.
Pour all the sauce ingredients into a pan and bring it to a boil.
Grind all the sauce ingredients using blender and pour into a pan, bring it to a boil.
Heat up oil in a pan and stir-fry ginger until fragrant and browned.
Add in spring onion, oyster sauce, sesame oil and salt. Stir well.