Monday 24 July 2017

Marmite Ketchup Chicken Cheese Baked Rice

I love baked rice  At the same time, I will also never fail to add in a teaspoon of marmite to my bowl of porridge. That is why I know I will want to attempt this dish when I chanced upon this recipe.

I would never have imagined that the marriage of marmite, ketchup and cheese in this chicken baked rice dish can be so fabulous. 

You just have to try it to know it!

Marmite Ketchup Chicken Cheese Baked Rice
recipe adapted from here
serves 2

150g chicken fillet, cut into smaller chunks
1/2 tsp salt
Dash of pepper
1 tbspn hua diao wine
1 tbspn corn starch 

2 cloves garlic, minced

2 tbspn ketchup
2 tbspn honey
4 tsp marmite
4 tbspn water
1 tsp corn starch
Dash of pepper

Some mozzarella cheese/cheese slices for topping

Cooked rice for 2

1. Marinate chicken with salt, pepper, hua diao wine and corn starch for at least 30 minutes.

2. For the sauce, mix ketchup, honey, marmite, water, corn starch and pepper together. Set aside.

3. Heat up some oil in a wok or pot. Pan fry marinated chicken chunks.

4. When chicken is about half cooked, add in minced garlic and continue to fry until fragrant and chicken is browned.

5. Add in the prepared sauce and fry till sauce thickens and coats  the chicken well.

6. Scoop cooked rice into bakeable ware.

7. Pour the chicken and sauce over the cooked rice.

8. Sprinkle mozzarella cheese and top off with some sliced cheese.

9. Bake in preheated oven at 200C for 10 minutes or till cheese melts.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.

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