Prep time
15 MIN
Total time
45 MIN
This is a delicious dish that takes very little time to prepare.  After poaching the chicken, the rich broth infuses flavour into the rice.  Similar results can be achieved without lemongrass and pandan leaves, but they provide the aroma that is unique to Southeast Asian cuisine. 



  1. Trim the the long stem of lemongrass, keep the thick portion with the purple ring inside the stem.  Tie scallions and pandan leaves into knots.  Add lemongrass, scallions, pandan leaves, ginger, shallots, garlic, and CAMPBELL’S® Chicken Broth into a large pot.  Boil at medium heat. 
  2. Add chicken legs into the boiling broth, and once it boils again, turn to low heat and simmer with lid on for about 20 to 30 minutes, until the legs are cooked.  To test if they are cooked, poke a skewer or a knife to the thickest part of the thigh and see if the juice runs clear.  If it is still pink, simmer for 5 more minutes and test again.  Remove chicken legs from broth and reserve aside to cool. 
  3. Cook the rice by adding 1 cup of poaching broth and rice into a rice cooker.  Meanwhile, prepare sweet soy sauce by boiling soy sauce and sugar together until it slightly thickens, about 1 minute.  When rice is ready, serve with chicken and sweet soy sauce. 

Recipe Tips

  • Breaking aromatic ingredients’ structure, such as bending pandan leaves or crushing lemongrass stalks, brings out more of their aroma. 
  • Galangal can be substituted for ginger. 

Recipe Made With

CAMPBELL’S® Ready to Use Chicken Broth

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