Rice cooker steamed chicken rice

Ingredients

• 500 g half a free range chicken
• 1 cup Taj Mahal rice
• 3 cups water
• a few pandan/screwpine leaves
• a knob of ginger, smashed
• a sprig of spring onion
• pepper
• Salt to taste
• Dipping sauce - chopped garlic, chilly and light soya sauce

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Preparation

• Wash the chicken, pat dry, rub in some salt and a bit of pepper. Keep aside.
• Wash the rice, rinse a couple of times, place in the rice cooker, add in 1/2 teaspoon salt, pandan leaves, spring onion, ginger and water.
• Place the seasoned half chicken on top of the rice. Switch on 'Cook Rice' button and let the rice cooker takes care of itself.
• Once the cycle is complete, remove the chicken and place on a plate to cool before chopping it up.
• Fluff up the rice, discard the pandan leaves, ginger and spring onion.
• Serve the hot rice with the chopped up chicken and dipping sauce.