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Recipe courtesy of C.P. INTERTRADE



  • 2 cups diced chicken
  • 1 tbsp garlic, minced
  • 1 tbsp coriander stems, minced
  • 1 tbsp ginger, minced
  • ½ tsp ground pepper
  • 1 tbsp oyster sauce
  • 2 tbsp corn starch
  • 5 tbsp cooking oil
  • Some young ginger, red chilli, spring onion and sprig of coriander, cut into strips, for garnishing



  1. In an electric cooker, cook the rice.

  2. When the rice cooker shuts off, remember to fluff the rice thoroughly and close the lid and press KEEP WARM—this ensures that your rice is fluffy and not lumpy.

  3. Marinate the chicken with the garlic, coriander stems, ginger, pepper, oyster Sauce and corn starch.

  4. In a skillet, on medium heat, add the cooking oil and fry the marinades until they become dark gold.

  5. Add 2 cups chicken broth, stir well and bring to another boil.

  6. Skim off excess oil.

  7. Serve it topped on a heap of hot and fluffy Royal Umbrella Fragrant Rice.

  8. Garnish with the young ginger, red chilli, spring onion and sprig of coriander.