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Rice Preparation

  • Canola Oil 30 ml
  • Garlic cloves, minced 30 g
  • White Onions, minced 50 g
  • Ginger, minced 30 g
  • Black rice grains, soaked in water overnight 500 g
  • Water 2 l
  • Lemongrass stalks 3 pc

Presentation

  • Black Pepper, crushed 5 g
  • Fish sauce to taste
  • Chicken breast, boiled, then shredded 200 g
  • Chicharon, crushed 100 g
  • Eggs, hardboiled 5 pc
  • Spring Onions 10 g
  • Fried Garlic Bits 20 g
  1. Rice Preparation

    • Heat a heavy bottom sauce pot. Add the oil and saute the garlic, onions and ginger until fragrant.
    • Strain the black rice from its soaking liquid. Add the rice to the pot.
    • Add the Knorr Chicken Broth to the rice. Stir to incorporate the broth into the rice
    • Add the water. Bring to a boil, then turn down to simmer. Add the lemongrass while the rice is cooking. Add more water if necessary or when the liquid has significantly reduced but the rice is not yet fully cooked.
  2. Presentation

    • Garnish with shredded chicken meat, crushed chicharon, egg, spring onions and garlic chips.
    • Best served with fried tofu and mushroom salad. See recipes on our website.
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