Healthy chicken rice – with steam rice version


I don’t know why, I have fallen in love with rice steaming – probably I get the ‘biji-biji’ texture as end result.

For the rice, I sauté the following ingredients before steaming on high heat for 15 minutes:
Olive oil
White rice, soaked (I used 1 1/2 cups)

Topped with pandan leaves and one cup of soup from the chicken soup.

For the chicken, I boiled half chicken on high heat for 10 minutes and low heat for 40 minutes. I added ginger, carrots, apples & pandan leaves when boiling it. Removed chicken, rub with sesame oil and let it cool. After that, cut into small pieces and topped with onion oil plus spring onions.

For the spinach soup, I added one piece of yam bean after removing chicken and boiled for another 40 minutes. Spinach added into the boiling soup before serving.


Celine Tan's photo.
Before steaming

Celine Tan's photo.

Celine Tan's photo.

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