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, mix well. Turn on the rice cooker.

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

Combine all the marinade ingredients (A) together with TUMIX® Chicken Stock. Marinate overnight in a chiller.

Remove chicken from the marinate sauce. Keep the marinade sauce for basting sauce preparation later.

Grill the chicken for 10 minutes at 200˚C in a preheated oven or air-fryer.

Take it out and brush basting sauce then grill again for another 15 minutes at 200˚C.

Serve with chicken rice.

Combine all ingredients, bring to boil.

Keep aside.