Chicken Chop Rice

Combine wheat flour, rice flour, paprika powder and 1 tbsp TUMIX® Chicken Stock in a bowl and mix well. Keep aside.

Marinate chicken with 2 tbsp TUMIX® Chicken Stock for 30 minutes.

Coat chicken with flour mixture, then coat with beaten eggs and with the flour mixture again.

Heat up the cooking oil and deep-fry until fully-cooked and crispy.

Ready to serve with chicken rice and special sauce.

Melt 70g butter in a pre-heated pan then add wheat flour. Cook until the mixture turns slightly brown and smells nutty. Keep aside.

Melt remaining butter and add yellow onion. Stir-fry until brown.

Add in water and dark soy sauce. Mix well.

Add the flour mixture, stir well until desired consistency is achieved.

Add in Seri-Aji® Black Pepper Seasoning and stir well.

Ready to serve.

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 chicken chop and special sauce.