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The Chicken

The Rice

The Soup

  • Clean Water 1000 ml
  • Chicken Broth 1000 ml

The Sauce

  1. The Chicken

    • Boil the water in a pot, put in KNORR Chicken Flavoured Broth-Base, KNORR Intense Meaty Essence, coriander root, ginger, garlic, red onion and the whole chicken.
    • Boil for 15 minutes, then turn down the heat to low and continue cooking for 10 minutes, then turn down the heat and leave the whole chicken in the pot for 5 minutes.
    • Chill the boiled chicken in cold water until the chicken cools down and then rest it to drain the excess water. You now have the chicken for Thai Chicken Rice.
  2. The Rice

    • Stir-fry chicken fat, ginger, lemon grass, garlic, red onion and pandan leaf until they give a nice aroma, then rest it.
    • Rinse and clean the Thai jasmine rice well, then add the chicken fat, ginger, lemon grass, garlic, red onion, pandan leaf, KNORR Intense Meaty Essence and chicken broth.
    • Cook with a rice cooker until evenly cooked.
  3. The Soup

    • Boil chicken broth and clean water, scoop out the bubble. Prepare to serve in a bowl, garnish with chopped spring onion and serve with the chicken rice.
  4. The Sauce

    • Mix fermented soybean paste, KNORR SELECTIONS Seasoning Sauce, KNORR SELECTIONS Lime Seasoning Powder, KNORR Intense Meaty Essence, sweetened black soy sauce, sugar and clean water together.
    • Add minced bird's eye chilli, minced garlic and minced ginger, taste and adjust as preferred.
  5. Put It Together

    • Put 760 g of cooked rice on a serving plate, then put sliced, cooked chicken and 120 g of sliced cucumber.
    • Garnish with coriander leaves. Serve with 120 g of the sauce and 520 g of the soup.
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