Here's another quick-fix weekday meal. Fast and easy to make, even faster to wash up.
I love Chicken Rice, but it's also fattening. This is an easy version that's oil-free, but full of flavour.
Once again, the trick is stocking up on some store-bought essentials ahead of time:
- Chicken stock - This is essential for any kitchen. You'll need it in most recipes, and replacing water with stock provides an extra burst of flavour.
- Chicken rice paste - Woh Hup is good.
- Frozen chicken
- White rice
- Chicken rice chilli - I like SingLong.
Serves 2:
- 1 cup rice
- 1 cup chicken stock
- 5 tablespoons chicken rice paste
- 2 pieces chicken parts, diced into bite-sized chucks
- 2 pandan leaves, bruised and tied into a knot (optional)
- Chicken rice chilli and dark soya sauce to serve
Wash the rice and drain the water. Add chicken rice paste, stock, pandan leaves and chicken meat to the rice and stir. Cook, eat and enjoy.
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