Recipe for Chicken and Vegetable Rice 
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Yield:
1
Ingredients:
Amount Ingredient
150 gm chicken breast, cubed
2 tbl black eyed beans, soaked for 1 hour
100 gm carrots, cut into beautiful shapes
1 x onion, sliced
1 tsp chopped garlic
1 cup long grain rice, washed and drained
1/2 tbl oil
1 pch turmeric powder (for colour)
3 x cm piece cinnamon stick
1 x star anise (bunga lawang)
3 x cloves (bunga cengkih)
2 x cm piece ginger, lightly smashed
1 x pandan leaf, knotted
3/4 cup water
Seasoning
1 tsp chicken stock granules
1 tsp salt
Instructions:
Instructions: MARINATE chicken with a dash of pepper, salt, sugar and light soy sauce. Set aside.

Steam black eyed beans for 10-15 minutes until just cooked and tender but not mushy. Remove and set aside.

Heat oil in a saucepan. Fry the onions and garlic until fragrant. Add ginger and chicken. Stir fry well.

Add cinnamon stick, star anise and cloves and stir in rice and turmeric powder. Fry well for 1-2 minutes. Add pandan leaf, carrots, beans, water and seasoning. Bring to a boil, then cook until almost all the water or liquid has been absorbed.

Cover the saucepan and lower the heat. Continue to cook until rice has puffed up and is done. Fluff up the rice and serve immediately.

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