My ‘Butter Soy Sauce Chicken Rice’ is what I invented when I was a very busy mother with two young children and on the day I was extremely tired. I put all ingredients in the rice cooker and press the button. I even didn’t cut the Chicken Fillets. The flavour of the rice is even better with Corn.

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Makes

4 Servings

Ingredients

2 cups (*180ml cup) Short OR Medium Grain Rice
400g (OR more) Chicken Thigh Fillets
Salt & Black Pepper (OR Chilli)
1 tablespoon (15g) Butter
400ml Chicken Stock *OR 400ml Water & 1 torn Chicken Stock Cube
2 tablespoons Soy Sauce
1 clove Garlic
1 cup Corn Kernels *thawed

Method

1. Lightly season Chicken Thigh Fillets with Salt and Black Pepper (OR Chilli). *Note: You can cut them into bite-size if you want to do so.
2. Place Butter and Chicken Fillets in the rice cooker’s inner pot.
   
3. Rinse Rice, drain, and place in the inner pot. Spread evenly.
   
4. Add Chicken Stock (OR Water and Stock Cube), sprinkle with Soy Sauce, add a clove of Garlic and Corn Kernels. Press button to start cooking.
   
5. When the rice is cooked, allow it to steam for 10 minutes, then gently mix, breaking the Chicken Fillets into bite-size spices. Add extra ground Black Pepper as required. Enjoy with refreshing salad.