For the Rice


  • ¼ cup Rendered chicken fat (skimmed from poaching chicken) or store bought
  • 1 Tbsp. Minced, ginger
  • 4 cloves Garlic, minced
  • 2 medium Shallots, minced
  • 2 cups Chicken broth (chicken poaching liquid)
  • cups Jasmine rice, rinsed in sieve until water runs clear, drained well
  • 3 pandan leaves, tied in a knot (optional)
  • ¼ tsp. Kosher salt


Stovetop Method

  1. Heat a 2-quart (2 L.) saucepan with the chicken fat until it shimmers but does not smoke. Add ginger, garlic, and shallots; fry until the garlic begins to brown. Add chicken broth, add rice, pandan, and salt.
  2. Bring to a boil, uncovered. Stir once, and then cover tightly. Lower flame to lowest setting, and simmer rice 20 minutes.
  3. Remove pan from heat (do not uncover!). Allow rice to rest, covered, for 10 minutes, before fluffing gently with a fork or wooden spoon and serving.

Rice Cooker Method

Heat a 2 qt. (2 L.). saucepan with the chicken fat, add ginger, garlic and shallots and fry until the garlic begins to brown. Add 1 cup of chicken stock and bring to a boil. Pour this mixture into rice cooker, add rice, pandan, remaining chicken broth and salt. Even out rice surface with your hands. Turn the cooker on (or Follow manufacturer’s directions). Fluff gently with a fork or wooden spoon.