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 chicken thoroughly, pat dry and set aside. Finely slice garlic (1 mm thick) and ginger (3 mm thick), then set aside.

Use a pan with a lid that fits the chicken Maryland pieces side-by-side. On medium-high heat, toast the star anise and cinnamon stick for 4–5 minutes. Add of vegetable oil (1 Tbs for 2 servings / 2 Tbs for 4 servings / 3 Tbs for 6 servings), garlic, and ginger. Continue roasting for 2–3 minutes until the garlic edges brown slightly.

Tip: If your pan isn’t large enough, divide the ingredients and cook in multiple pans to ensure even cooking and flavour distribution.

Place the chicken in the pan, skin side up. Add Ahh Maa Teochew Braising Sauce and enough water to bring the liquid level just below the top of the chicken. Cover with a lid and bring to a boil. Reduce the heat to maintain a steady boil without overflowing. Continue boiling for 40 minutes.

Keep the lid on and simmer for 35–40 minutes, basting the chicken with the sauce every 10 minutes. Use a ladle to skim off any impurities that rise to the surface. Meanwhile, boil the eggs in a separate pot for 10-12 minutes. Cool under cold running water, peel, and add them to the braising sauce with the chicken during the final stage of simmering.

After 40 minutes, remove chicken and eggs to a serving plate. Discard the star anise, cinnamon and ginger then simmer the remaining sauce uncovered, until it reaches a runny gravy consistency. Avoid over-reducing.

Pour half the sauce over the plated chicken and eggs. Add the cooked rice to the pan with the remaining sauce and stir-fry gently until evenly coated and flavourful.

Serve the chicken and eggs over the sauced rice with  pickled mustard leaves on the side. Use the sriracha chilli sauce for optional added heat.