Ingredients
- 500 g chicken thigh fillet
- 10 g light soy sauce
- ¼ tsp ground white pepper
- 3 eggs
- 1560 g water
- 1 ½ tsp sea salt
- 50 g fresh ginger
- 10 g garlic cloves
- 30 g vegetable oil
- 300 g long grain white rice
- 1 tsp Chicken stock paste
- 2 pandan leaves
- 50 g onion
- 70 g potato
- 70 g tomato
- 120 g carrot
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