Chicken Rice

Directions

1. Cut chicken breast meat into bite-sized chunks and place into base pot with all the poaching liquid ingredients. Move slider to PRESSURE mode on the SmartLid™ and PRESSURE COOK on Hi for 1 hour. Remove all aromatics and set aside the poaching liquid.

2. Clean chicken thoroughly and salt the inside of the chicken. Bring the poaching liquid to a boil and dip the chicken into it 3-4 times to tighten the skin. Move slider to AIR FRY/HOB mode and using the STEAM function, boil the chicken for 8 minutes. Press STOP and let it carry on cooking using the residual heat of the stock for 40 minutes. Shock chicken in a bowl of water with ice and salt.

3. Blend shallots, garlic, ginger, galangal and lemongrass until it becomes a paste. Using the SAUTÉ function at Hi-5 for 30 minutes, render chicken fat slowly until it melts. Add peanut oil and sauté all ingredients until slightly golden. Let infuse for 1 hour before straining.

4. In the SmartLid™, add chicken rice fat, pandan leaf, poaching liquid and washed rice. Let rice soak for 10 minutes. Steam rice using the STEAM function for 20 to 25 minutes until cooked. Once the rice is cooked, add chicken fat for finishing by coating every grain of rice.

5. Garnish with fried garlic, fried shallots, coriander and cucumber, and serve with chilli sauce and soy sauce on the side.