| Ingredient | Method |
| 2-3 chicken thighs, cut into small pieces 440 grams or 3 cups uncooked rice 800ml + 50ml water, divided use 20g green onion, cut into small pieces some coriander leaves fried onions (marinade) 3 tsp sugar 1.5 tsp salt some white pepper powder (seasoning) 20 grams ginger, thinly sliced 1.5 tbsp soy sauce 1 tbsp butter 1 tsp salt 1/2 cube knorr chicken bouillon (omitted) (soy sauce) 2 tbsp soy sauce 2 tbsp oyster sauce 2 tsp honey 25ml boiled water (chili sauce)-omitted 2 tbsp sweet chili sauce 1 tbsp fish sauce 1 tbsp lemon juice (ginger sauce)-omitted 2 tsp ginger, grated 1 tbsp green onions, minced 1 tbsp fish sauce 1 tbsp sesame oil 1 tbsp sugar | 1. Place the chicken in the marinade and toss to coat evenly. Marinate for one hour or more. 2. In a large skillet, combine washed rice, 800ml water and the seasonings. Give it a quick mix so ingredients are well combined. Add the chicken thigh and the green onion on top. 3. Cover and cook over high heat until boiling. Turn down the heat to low and cook for 15 minutes. Open the cover and take out the cooked chicken thigh. Quickly pour the 50ml water into the cooked rice and mix it, cover and continue cook for another 10 minutes. Turn off the heat and let it sit covered for 10 more minutes. 4. To make the sauces, simply combine the respective ingredients into three separate bowls and mix well. 5. Put a mound of chicken rice onto a platter and place chicken on top. Serve with the sauces along with some fresh coriander and fried onions. *served 4-5 persons *for 4 cups rice, need 920ml+75ml water |
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