Recipe Ingredient
- 1 tbsp canola oil
- 1 cm knob ginger (lightly bruised)
- 2 cloves garlic with skin
- 3 cloves cardamom pods
- 6 g tong kwai slices
- 100 g chicken (sliced)
- 100 g lotus root (sliced)
- 50 g carrot (diced)
- 300 g rice (rinsed and drained)
- 480-500 ml water
- 1 bay leaf
- 1 tbsp goji berries (kei chi)
- Seasoning:
- 1/2 tsp salt
- 1 tbsp chicken stock powder
- 1/2 tsp pepper
- 1/4 tsp sugarto taste
Instructions
- Heat canola oil in a saucepan. Fry ginger, garlic, cloves, cardamom pods and tong kwai until fragrant. Add chicken and seasoning to mix.
- Put in lotus root, carrot and rice. Give it a good stir.
- Transfer rice mixture into an electric rice cooker pot. Pour in water and add bay leaf. Cook until rice is fluffy.
- Add goji berries, stir through, then stand rice for 10 minutes before dishing out to serve.
Thank you Amy for your recipes. Are there any photos of cardamom pods and tong kwai?