Tom Yum Chicken Rice

Making this Tom Yam Chicken Rice in a rice cooker simplifies the cooking process by allowing you to prepare everything in one pot. Add the rice, liquid, protein, vegetables, and seasonings all at once, minimising the need for multiple pots and pans. Once you've added all the ingredients to the rice cooker, you can simply set it and forget it. The rice cooker will take care of the rest, cooking the rice and infusing it with the flavours of the other ingredients. This hands-off approach saves time and effort in the kitchen.

1. Cut chicken thighs into 4 pieces and add into a mixing bowl. Add tom yum paste, fish sauce, sugar and lime juice. Mix evenly and leave to marinate.
2. Mince garlic, slice onion, galangal, chilli and bruise lemongrass.
3. In a wok pan over medium heat, add in 2 tbsp of cooking oil. Add in sliced onion, minced garlic, galangal, lemongrass and stir fry until fragrant.
4. Add in marinated chicken thigh and fry over high heat until lightly caramalised.
5. Add in mushrooms and stir fry. Add in rice and mix evenly, fry until slightly dry.
6. Transfer into rice cooker and add coconut milk and chicken stock, mix well.
7. Add tomatoes and kaffir lime leaves and set to cook.
8. Optional: Serve with a fried egg or meal prep into 5 boxes.
9. Garnish with coriander and fried silver fish (optional).

Easy Level: Easy Peasy. Cook Time: 45 Mins. Servings: 5 Pax.