Ryder prefer to eat rice than porridge, so what kind of rice to cook is always my question. It can't be salty, can't be oily, can't be tasteless. Also, it must be step-less for me, a working-mother who only rest in weekend. With leftover of chicken broth in fridge, can just easily get this sesame chicken rice done, such a great sesame fragrant of rice, Ryder and hubby had finished it all.
Ingredients:
- Chicken broth (any brand you prefer)
- Chicken (chicken breast with no skin for baby, and cut into small pieces; I would choose drumstick with skin if for adult)
- 1 piece of unchopped garlic
- Few pandan leaves (tied up)
- Chopped green scallion (optional)
- Few ginger slices
- Chopped mushroom (optional)
- Chopped carrot (optional, I use it only for baby food, prefer to add some vege as well, but not for adult)
- Rice (washed and uncooked)
- Olive oil
- Sesame oil (prefer Chee Seng brand, otherwise some brands have no sesame fragrance and oily)
- Soy sauce
- Salt
1. Use 1/3 of olive oil plus 2/3 of sesame oil (for adult, can choose to use sesame oil in full), pan fried all ingredient except the chicken broth, green scallion, pandan leaves. (As photo)
2. After step (1.), set them into rice cooker bowl, put the pandan leaves on top, add in chicken broth.
3. Chicken broth to be added until covered all the ingredients (as photo), send to cook by rice-cooker as usual. It's DONE.
When I serving it into bowl for Ryder, he smelled it and chased closely to me, he really can't wait for it!
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