Singaporean-Malaysian🍚 Starches

Rice Cooker Preserved Olive Vegetables Chicken Rice

Name: Rice Cooker Preserved Olive Vegetables Chicken Rice
Total time: 30 min
Yield: 3 servings
Cuisine: Singaporean-Malaysian
Ingredients: 200 g boneless skinless chicken leg; ½ tsp salt; a few dashes white pepper; 3 cups jasmine rice; 80 g preserved olive vegetables; 200 g carrots; 1½ tbsp oyster sauce; 1½ tbsp fish sauce; a few dashes white pepper; 390 ml water; ~2 tbsp spring onions

⏱ 30 min🍽 Serves 3

A fragrant, homely one-pot meal cooked entirely in a rice cooker. Tender chicken pieces are steamed together with preserved olive vegetables and jasmine rice, allowing all the savoury goodness to infuse. Preserved olive vegetables are a Teochew-style condiment made from finely chopped mustard greens preserved with black olive and oil, adding deep umami richness, gentle sweetness, and a touch of saltiness that perfectly complements the chicken and rice. Everything is prepared in a single rice cooker for a simple, fuss-free, and delicious meal.

Adapted from a video by Spice N' Pans

Super Easy Savoury Olive Veg Chicken Rice in Minutes 电饭锅榄菜鸡饭 Chinese Teochew One-Pot Meal Recipe

Watch on YouTube

Ingredients

boneless skinless chicken legcut into bite-sized pieces200 g
salt½ tsp
white peppera few dashes
jasmine ricewashed and drained, approximately 390g, using the cup that comes with the rice cooker3 cups
preserved olive vegetablesapproximately 3 tbsps80 g
carrotsdiced into small pieces200 g

Steps

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1
Cut 200g of boneless skinless chicken leg into small bite-sized pieces. Season with half a teaspoon of salt and a few dashes of white pepper, mix well and set aside.
2
Pour 3 cups of washed and drained jasmine rice into the rice cooker.
3
Add the seasoned chicken pieces to the rice cooker.
4
Add 80g (approximately 3 tbsps) of preserved olive vegetables.
5
Add the diced carrots (200g) to the rice cooker.
6
Add 1.5 tbsps of oyster sauce, 1.5 tbsps of fish sauce (or substitute with soy sauce), and a few dashes of white pepper. Mix everything well, breaking up the preserved olive vegetables especially.
7
Add 390ml of water (slightly less than 3 cups). Push the rice down from the sides and level it evenly.
8
Close the rice cooker, switch to rice cooking mode and let it cook automatically until done.
9
Once the rice is cooked, sprinkle spring onions on top and gently stir to combine.

Rice Cooker Preserved Olive Vegetables Chicken Rice

Ingredients

Steps

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