Prep time: 5 mins

Cook time: 5 mins + your usual rice cooker setting duration

We highly recommend to prepare the poached chicken before starting on the rice because the stock from the poached chicken is required for the best results!

Ingredients

• Rice for 2 to 3 pax - we use thai hom mali

• 15 - 20ml chicken fat, rendered

• 1/4 white onion, minced

• 4 cloves of garlic, minced

• Small knob of ginger, finely sliced

• White part of green onions, chopped

• Stock from poached chicken - water level should be 0.5cm lower in the pot with rice than what you usually use to cook rice regularly

Tips

1. I refrained from giving measurements for the amount of rice & liquid because the way rice is cooked is very personal to each asian family + we all have different rice cookers at home. The result from our guidance is rice that is not mushy or wet. Feel free to add the same amount of liquid as you usually do if you don’t enjoy rice that is on the dry/hard side. But do know that because we are cooking with fat, the rice will have the ability to soften slightly more than when cooking plain white rice.

2. If you are not able to get any chicken fat or oil, use your oil of choice. Do note that certain oils will result in a different flavour profile, such as coconut or olive oil.

3. Feel free to increase the amount of ginger added if you love the fragrance of ginger

4. You also do not need to finely chop or mince any of the aromatics. Leaving them whole or just slightly smashed will allow you to avoid serving them onto the plate.

5. You can use any kind of rice, but we have only cooked with thai hom mali

How to render chicken fat

You will need a few blobs of chicken fat with or without skin to end up with sufficient oil for the rice after rendering.

• Use a clean pot or pan and start the heat on low-medium

• Add the chicken fat in directly, the pot/pan does not need to heat up first

• Move the chicken fat around occasionally to prevent charring, especially once you see that the fat started to render

• The rendering process is done once the fat has shrivelled up to less than half it’s original size, or when you have enough oil (we used about 15 to 20ml)

Method

• Prepare the aromatics and wash the rice to set aside

• Add aromatics to the pot/pan with rendered chicken fat - do note that this amount may be different depending on various factors. Supplement with other oils or remove some to ensure that the rice does not end up oilier than your liking.

• Stir fry aromatics until fragrant

• Turn on rice cooker to keep warm

• Add aromatics + oil into rice in rice cooker

• Mix thoroughly, you should hear a gentle sizzle

• Add stock seasoned with a pinch of salt into the rice

• Set rice cooker to usual setting

We personally have not cooked rice without the help of a rice cooker so we have left out the recipe for other methods of cooking rice. This is the rice cooker we used: