Roasted Chicken Rice

Today made roasted chicken rice set using the roast chicken recipe I tried before. As for the rice, I used Kee's Chicken Rice Paste to cook the rice.

Picture of Spices Salt

Recipe for roast chicken

(Adapted from Margaret Goh with minor amendment made)

Ingreds:

6 chicken thigh

1.5 tsp spice salt

1tsp dark soya sauce

Method:

Trim off excess fats from the chicken thigh

Drain dry or wipe dry with kitchen paper

Dry it for an hour in the fridge uncovered

Rub with 1.5 tsp spices salt on the chicken thigh

Add 1tsp drop of dark soya sauce for colouring to get a nice brown colour

Return to the fridge and leave it uncovered for another hour

Cover it and let it marinade for another 2 hours

Bake at preheated oven at 200deg for 50mins or till golden brown

Note: I use airfryer and airfry at 160deg for 25-30mins

Picture of Chicken Rice Ball

Kee's Chicken Rice Mix

Simple chicken rice recipe

Ingredients:

1.5cup of rice

Water amount (as per normal amount when u cook rice)

1 tbsp Kee's Chicken Rice Mix

4-5 pandan leaves, washed

Method:

1. Add all the ingredients into rice cooker and cook

2. When rice is cook, you can mould them into ball by scooping into cling wrap. Wrap up the cling wrap and mould into ball with your hand. Put aside for about 20min or so to let the ball stay in shape.

3. Then remove the cling wrap and place the chicken rice ball on serving plate