Find and share everyday cooking inspiration on Buffalo Recipes. Discover recipes, cooks, videos, and how-to based on the food you love and the friends you follow.

Chicken Rice | 鸡饭

It beckons with mouthwatering recipes and amazing taste, one that is sure to stir up your appetite.

Servings: 4 pax
Prep Time:
Cook Time:

Difficulty Level:

Ingredients | 原料:

4 cups of White rice | 白米 4杯
3 pieces of whole chicken leg | 雞腿肉 3隻
200g of young ginger | 嫩薑 200克
3 pieces of green onion | 蔥段 3根
3 pieces of lemongrass | 香茅 3根
5 pieces of pandan leaves | 斑斕葉 5片
500ml of water | 水 500毫升
1 tsp of salt | 食用鹽 1茶匙
2 tbsp of cooking oil | 食用油 2大勺


1. Rinse off the whole chicken legs and marinate with salt for 10 minutes.
2. Rinse off white rice.
3. Peel off young ginger's skin, rinse and cut into pieces.
4. Cut green onion into small and only use the white part of it.
5. Crush the lemongrass to make it more fragrant.
6. Rinse off pandan leaves beforehand.
7. Set the heat to medium, pour cooking oil, add young ginger and green onion and stir-fry 2-4 minutes.
8. Add the marinated chicken legs and stir-fry each side for 20 seconds until the color is white/ light brown.
9. Reserve the chicken legs, pour white rice and water.
10. Put the remaining ingredients including crushed lemongrass, pandan leaves and the half-cooked chicken onto the white rice.
11. Cover the lid by aligning both triangles on lid and bottom handle and lock it. Cook on maximum heat until the pressure indicator goes up to second level.

**Maximum level for most of the induction and electric cooktops is 2000 Watt, Medium level at 1000 Watt and Minimum heat at 500 Watt or lower.

**For gas stoves, Maximum heat is the widest flame under the bottom of pressure cooker/ pan without flaming the sides.

12. Turn heat to minimum level and cook for another 3 minutes, switch off/remove from heat.
13. Wait for the pressure indicator to fully drop before opening the lid.
14. Ready to serve


1. You could replace the salt with chicken stock to compliment the flavor.


1. 將讓雞腿肉洗淨、濾水、抹上食用鹽醃製10分鐘。
2. 把白米洗淨去水備用。
3. 把嫩薑去皮洗淨切成片狀備用。
4. 把蔥切成段,只攝取白蔥段的部位。
5. 香茅洗淨後拍扁,已散發香氣。
6. 斑斕葉洗淨備用。
7. 把火轉至煸炒模式1600中火熱鍋後在氣壓鍋內倒入食用油,爆香嫩薑和蔥段。
8. 倒入醃製好的雞腿肉一起煸炒約20秒至表面熟透。
9. 盛出雞腿肉備用,在煎過雞腿肉的氣壓鍋內倒入白米和水。
10. 將其餘的食材包括香茅,斑斕葉和雞腿肉分別鋪在白米上。
11. 蓋上鍋蓋,轉至火鍋模式並以2000大火煮至壓力指示上升至第2階段。
12. 把火轉至1000中火煮約3分鐘即可關火。
13. 指示下降至氣壓鍋完全泄壓即可打開鍋蓋盛出享用。


1. 可將雞精塊取代食用鹽以增添風味。
2. 可將雞湯取代水以增添味道。


Boldly go where your taste buds haven't gone before with recipes from countries far and near. Your kitchen is the flight deck.