Chicken rice recipe.. yumm!!

Rice Cooker Chicken Rice Recipe

  • SERVES: 3
  • PREP: 15 mins

Use half the amount of water you normally need to cook rice, as the juices from the chicken will drip down to the rice beneath as it cooks in the rice cooker. 

If you would like to make your own chilli sauce and ginger sauce, check out the recipes here.


  • 600 grams chicken thighs (or half chicken) if frozen, thaw before use; chopped to smaller pieces
  • 1 cup long-grain white rice rinsed and drained
  • 1/2 cup chicken stock half the amount you normally use to cook rice; adjust accordingly
  • 1-2 pandan leaves optional; tied in a knot
  • 5 cloves garlic peeled if you are eating it
  • 3 slices ginger
  •  salt to taste, if needed
  •  coriander and spring onions garnishing suggestion
  •  sliced cucumbers and tomatoes optional
  •  chilli sauce home-made (check out the link above) or store-bought
  •  ginger sauce home-made (check out the link above) or store-bought


  1. Add rice, chicken stock, pandan, garlic and ginger in the rice cooker. Top with chicken pieces. Cook the rice in the rice cooker. When the rice is cooked, season to taste with salt, if needed. Note: If your rice cooker cook within 30 minutes, let it keep warm for at least another 30-45 minutes, or until ready to serve.
  2. To serve, scoop a bowl of chicken rice on plate. Place cooked chicken over the rice. Garnish with sliced cucumbers, tomatoes, coriander and spring onions. Serve with ginger sauce and chilli sauce at the side.Image

Recipe of Roti Prata! :)


  • 12 oz. / 375 g. wheat or plain flour
  • 1 1/2 tsp salt
  • a little sugar
  • 1/2 cup boiling water, to bind
  • 1/4 cup milk
  • 6 oz. / 180 g. ghee or oil


  • Sift flour and salt together.
  • Rub 1 oz. of ghee into the sifted flour. Add boiling water, sugar and milk gradually and knead well (about 10 – 15 mins) to form a smooth soft dough, divide into tennis ball size portion (8-10 equal portions), rub with remaining ghee or oil, cover and let it rest for a couple of hours.
  • Oil the work top and work each ball into a very thin sheet – first flatten with your oiled palms, then thin further by pulling the edges (professionals do it by flipping the dough in the air in a circular motion), adding enough oil to prevent sticking. Oil the surface and fold into a square (egg can be added before folding).
  • Alternatively, you can thin out the sheet, oil and roll it up, coil in up like a sea shell, flatten and oil again and reapeat the flattening one or two more times.
  • Fry in a oiled pan on both sides till brown spots appear and crispy. Crush by pressing it together with both hands and serve immediately.
  • The bread can be eaten on its own with a sprinkle of sugar, or with any meat or vegetable curry.

Simple Curry: 

  • Egg Plants – cubed and boiled
  • Potatoes – cubed and boiled
  • Stock
  • Curry powder
  • Onion – finely sliced
  • Salt
  • Coconut milk or yoghurt


  • First fry the onion in oil till soft and brown, add curry powder and fry till fragrant. Add stock and the rest of the ingredients, last the coconut milk. Season with salt if necessary.

Note: Add enough stock or water to make a thin curry.

Hokkien Mee

Hokkien Mee

Superior broth that are boiled for about 3 to 5 hours using prawn shell, garlic, soy and seafood-based soup as the main ingredients. The Fried Hokkien Prawn Mee ingredients are garlic, bean sprouts, fresh prawns and sotong, suitable for people who do not like pork. Overall, a must try dish 😀