Tom Yum Chicken Rice (Rice Cooker)
10 mins
4 SERVINGS
INGREDIENTS
- 500g chicken cubes (2packs)
- 3 large bell peppers, a variety of colours, seeded and diced
- 1 large onion, peeled and diced
- 2 cups jasmine rice
- 1/2 cup coconut milk, mix with 1 cup water
- 1 tbsp cooking oil
- 3 tbsp tom yum paste
- Fresh cilantro leaves
METHOD
- Wash rice and drain off completely.
- Preheat a large skillet over medium heat. Add cooking oil.
- Add onion and saute for about 2 mins until aromatic and soft.
- Add bell peppers and saute for another minute.
- Add chicken, rice and tom yum paste and give it a good stir. Then turn off the heat.
- Transfer mixture to the rice cooker. Add coconut milk and give it a stir. Make sure the rice is covered by the liquid.
- Cook under the white rice setting for about 20 mins. When it's done, wait 10 mins before fluffing the rice with the paddle.
- Garnish with fresh cilantro leaves and serve.
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