Some call it Singapore's National Dish, with the best flavours steaming from a chicken leg quarter, sous-vide for 6 hours in its own juices, ladled on a bed of fragrant Jasmine rice. The rice itself is the highlight of the dish, prepared with fresh whole chickens and Asian herbs, producing the silkiest stock and the fluffiest, tastiest rice combination.
Heating InstructionsSteam for 25 minutes within a bamboo/electric steamer, alternatively bake in the oven at 180 Celsius until thoroughly heated, drizzle or dip the sauces to taste preference.
Remove sauce containers before reheating.This dish is pre-cooked, keep frozen
Allergens
Food prepared in our kitchen may contain all or portions or traces of the following; Soy, wheat, modified starches, gluten, eggs, honey, peanuts, tree nuts, seeds, seaweed, fish and shellfish.
No Added MSG or artificial colouring
