Recipe Ingredient
- 150g chicken breast, cubed
- 2 tbsp black eyed beans, soaked for 1 hour
- 100g carrots, cut into beautiful shapes
- 1 onion, sliced
- 1 tsp chopped garlic
- 1 cup long grain rice, washed and drained
- 1 1/2 tbsp oil
- pinch of turmeric powder (for colour)
- 3cm piece cinnamon stick
- 1 star anise (bunga lawang)
- 3 cloves (bunga cengkih)
- 2cm piece ginger, lightly smashed
- 1 pandan leaf, knotted
- 1 3/4 cups water
- Seasoning:
- 1 tsp chicken stock granules
- 1 tsp salt
- 1/2 tsp sugar
Instructions
- Marinate chicken with a dash of pepper, salt, sugar and light soy sauce. Set aside.
- Steam black eyed beans for 10-15 minutes until just cooked and tender but not mushy. Remove and set aside.
- Heat oil in a saucepan. Fry the onions and garlic until fragrant. Add ginger and chicken. Stir fry well.
- Add cinnamon stick, star anise and cloves and stir in rice and turmeric powder. Fry well for one to two minutes. Add pandan leaf, carrots, beans, water and seasoning. Bring to a boil, then cook until almost all the water or liquid has been absorbed.
- Cover the saucepan and lower the heat. Continue to cook until rice has puffed up and is done. Fluff up the rice and serve immediately.
