Serves 3-4

INGREDIENTS

• 100g AYAM™ Singapore Chicken Rice Paste
• 400g chicken leg
• 5cm Japanese green onion
• 300g Jusmine Rice
• 4 slices ginger
• 1/2 tsp sugar
• 1 tbsp salt
• 1 tsp lime juice

METHOD

1. Put 1.5L water(not included in recipe), ginger, Japanese green onion in the pot and boil chicken.
2. Heat ligtly 80g AYAM™ Singapore Chicken Rice Paste in the pan, add Jusmine Rice and fry it throughly.
3. Put METHOD 2 in the rice cooker and add soup stock of METHOD 1 at scales 2 and cook it. (Soup stock left over can be cooked for soup.)
4. Make sauce by mixing 20g Singpore Chicken Rice Paste, lime juice, sugar.
5. Serve METHOD 1 and 3 with 4.

Tips:Boil chicken on low heat and not to cook too much. If the soup stock left, it can be cooked for soup.