Chicken Rice

Yesterday afternoon while I was still at work, I was already started thinking what to cook for our dinner. Sigh... scratching my head and squeezing my brain hard. Hmm...something prompted. Err...I still have a chicken breast in my freezer, and not to forget the chicken rice chili paste that I'd made few days ago. Ok, so easiest way is to cook chicken rice lo, right? right?

This is how my chicken rice looks like. Does it look delicious? :)

A meal is not considered as a balance diet without vegetable. Don't you agree? So, I prepared another simple veggie dish, the "poh lei sang choy" in oyster sauce and garlic oil.

Here's the instruction for my home-cooked chicken rice:

Ingredients:

one chicken breast - cut into bite size, and season with salt

one cup of white rice - wash

3" length old ginger - cut into thin strips

2 cloves of garlic - finely chopped

adequate water to cook one cup rice

2 tbsp of Canola oil

Seasoning:

half cube of Maggie chicken stock

Chili Sauce (just for reference):

fresh red chilies, seeded

garlics

ginger

lime juice

light soy sauce and sugar to taste

- mix & blend

Instructions:

1. Heat oil in the wok. Stir fry ginger strips and chopped garlic till fragrant.

2. Pour in rice and stir fry for about 1 minute, and transfer it into rice cooker.

3. Arrange the chicken cubes on top of the rice. Pour in water and add the chicken stock cube.

4. Cook in rice cooker like how you use to cook plain rice.