✨材料✨ （3-4人份）
1. 急凍雞扒3-4塊
2. 斑斕葉4條
3. 乾蔥2粒
4. 蒜3瓣
5. 南薑3-4片
6. 香茅3-4條
7. 米300克（米：水比例1:1）
8. 雞湯250毫升
9. 水50毫升
✨雞扒醃料✨
1. 白胡椒2茶匙
2. 鹽0.5-1茶匙
3. 薑黃粉3-4茶匙
✨沾醬✨
1. 黑醬油
2. 甜辣雞醬
✨做法✨
1. 雞扒解凍洗乾淨抹乾，剪少少雞油同雞皮待用，用醃料醃最少30分鐘。切碎乾蔥、蒜，拍扁香茅，南薑切片。
2 米洗乾淨，瀝乾待用。
3. 用雞皮同雞油爆香開鍋，再爆香乾蔥、蒜、香茅，加入米炒香。
4. 全部放入電飯煲，鋪上香茅、斑斕葉、雞扒。
5. 電飯煲撳掣就得啦！
✨小貼士✨
1. 全部醬料同香料可以購於街市東南亞店舖！
2. 用2隻大雞髀都好好味！
✨Ingredients✨ (3-4 servings)
1. Frozen boneless chicken thighs 3-4 pcs
2. Pandan leaves 4 pcs
3. Shallots 2 pcs
4. Garlic 3 cloves
5. Galangal 3-4 slices
6. Lemongrass 3-4 stalks
7. Rice 300g (rice to liquid ratio 1:1)
8. Chicken broth 250ml
9. Water 50ml
✨Chicken Marinade✨
1. White pepper 2 tsp
2. Salt 0.5-1 tsp
3. Turmeric powder 3-4 tsp
✨Dipping Sauces✨
1. Dark soy sauce
2. Sweet chili chicken sauce
✨Steps✨
1. Thaw, wash, and pat dry the chicken thighs. Trim off a little bit of the chicken fat and skin, and set aside. Marinate the chicken for at least 30 minutes.
2. Mince the shallots and garlic. Bruise the lemongrass, and slice the galangal.
3. Wash the rice and drain well. Set aside.
4. Heat a pan and render the reserved chicken fat and skin. Sauté the shallots, garlic, and lemongrass until fragrant. Add the rice and toast briefly.
5. Transfer everything into a rice cooker. Layer the lemongrass, pandan leaves, and marinated chicken on top.
6. Press the cook button on your rice cooker and you’re done!
✨Tips✨
1. All the sauces and spices can be easily found at Southeast Asian grocery stores in local wet markets!
2. Using 2 large whole chicken legs works perfectly and tastes delicious too!