Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Wash the pre-cut chicken and pat them dry with paper towels. Then mince the garlic and julienne the ginger. Set aside.

Heat vegetable oil (2 Tbs for 2 servings / 4 Tbs for 4 servings / 5 Tbs for 6 servings) in a large pan or wok over medium-high heat. Add the chopped chicken pieces and sear for 2-3 minutes.

Add the minced garlic and Ahh Maa Caramelised Marinade to the pan/wok. Continue searing, tossing occasionally to prevent burning, until the chicken is lightly browned on all sides (approximately 5 minutes).

Pour in water (600 ml for 2 servings / 1.2L for 4 servings / 1.8L for 6 servings) and bring to a boil. Reduce to low heat and let it simmer for 15 minutes, flipping the chicken every 5 minutes for even cooking and coating.

After 15 minutes, add the julienned ginger. Continue simmering for another 15-20 minutes, flipping the chicken every 5 minutes.

As the sauce thickens and reduces, stir and flip the chicken continuously to ensure an even, sticky coating. Continue reducing until the sauce is thick, glossy, and fully coats the chicken.

Wash the cucumber and slice it thinly. Serve the caramelised ginger chicken alongside steamed rice and fresh cucumber slices.

Serve hot and enjoy!