Rice Cooker Special Western Chicken Rice & Bake Cheesy Chicken Rice - Share by Wendy Kwan

500g Mixed vegetable
700g chicken leg (cut into cubes)
1pkt shredded cheddar cheese
2cans cream of chicken (Campbells)
3tbsp garlic oil (Pagoda)
3-4tbsp seasoning for chicken (MasterFoods) (Your choice)
5cups Jasmine Rice (Wash and soak for 2 hours)
Warm water (Adjust water level as per rice cooker)

Marinate chicken cubes with 1tbsp garlic oil and 1tbsp seasoning chicken for 1/2hour.
Heat up the work, fry 2tbsp garlic oil until fragrance add chicken and mixed vegetable, stir fry.
Add the jasmine rice mixed well with cream of chicken, add 2-3tbsp seasoning chicken.
Transfer to rice cooker and press start.
Ready to serve.
Alternately can bake with cheddar cheese for fragrant bake rice. (Bake at 180C for 8-10mins)

Fiona Lau

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