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Chicken

  • Chicken Leg, boneless and cubed 1000 g
  • Water 80 ml
  • Fish Sauce 15 ml

Pre-Mix Salted Egg Paste

Salted Egg Sauce

  • Margarine 60 g
  • Curry Leaf 12 g
  • Chilli Padi, sliced 4 g
  • Pre-Mix Salted Egg Paste, as above 300 g

Salted Egg Rice

  • Rice 400 g
  • Water 400 ml
  • Chicken, as above 500 g
  • Pumpkin, diced 200 g

Garnish and Condiments

  • Shimeji Mushrooms, stir fried 100 g
  • Spring Onion, chopped 5 g
  1. Chicken

    • In a mixing bowl, add in all the ingredients and marinate chicken overnight.
  2. Pre-Mix Salted Egg Paste

    • In a mixing bowl, mix well all the ingredients.
  3. Salted Egg Sauce

    • In a pot, melt margarine, add in curry leaf, chili padi and stir fry till fragrant.
    • Add in pre-mix salted egg paste and stir fry in low heat till foamy and fragrant.
    • Set aside.
  4. Salted Egg Rice

    • Set oven to steam bake 160 degree Celsius.
    • Add in rice, water, pumpkin, marinated chicken into insert and steam bake for 30mins.
    • Once rice is cooked, fold in salted egg sauce. Ready to use.
  5. Garnish and Condiments

    • Prepare ingredients as mentioned above.
  6. Before Serving

    • Heat up clay pot till hot.
    • Plate rice and condiments into clay pot.
    • Ready to serve.