Preparation

• step 1

  Place chicken legs, soy sauce, chinese rice wine, white pepper powder and sesame oil into a bowl, marinate for 30 minutes in a cool place.

• step 2

  Place ginger and garlic clove into mixing bowl.

• step 3

  Press control knob and chop 6 sec/speed 5. Scrape down sides of mixing bowl with scraper.

• step 4

  Add canola oil into mixing bowl.

• step 5

  Press control knob and saute 3 mins/120°C/speed 1. Transfer to a bowl and set aside

• step 6

  Place spring onion, ginger into steaming pot and put marinated chicken legs onto spring onion and ginger then set aside.

• step 7

  Place chicken broth into mixing bowl.

• step 8

  Insert simmering basket.

• step 9

  place basmati rice, sauteed ginger and garlic clove and pandan leave into simmering basket.

• step 10

  Place steamer into position

• step 11

  Press control knob and steam 18 mins/120°C/speed 2. Remove steamer and simmering basket and keep rice warm until it is ready to serve.

• step 12

  Set Steamer back to the position and steam 5-7 mins/120°C/speed 2 until chicken legs are fully cooked.

• step 13

  Remove Steamer and cut chicken in pieces. Serve with rice.