Garlic Fried Chicken Rice Burger

For the Rice Patties

1. Steam rice with pandan and ginger. Fluff up rice once it's cooked
2. Mix in turmeric and paprika, mix well
3. Place a ring mould on a cling wrap
4. Divide rice into 4 portions
5. Mould and compress 1 portion of the rice. Remove ring mould
6. Keep in fridge for 10 mins before frying
7. Brush some soy sauce onto the shaped rice
8. Heat a pan on medium heat and sear the rice patties. Lightly brush the top with soya sauce. Sear both sides until crisp. Be gentle with it as not to fall apart.

For the Fried Chicken

1. Cut 2 chicken thighs into 2. Transfer to a bowl.
2. Marinate Chicken for 2 hours using: 2 tsp brown sugar, 1 tsp salt, 1/2 tbsp pepper & coriander powder, 10 cloves minced garlics
3. Prepare breading and frying station with 2 plates. Place 50g all-purpose flour into one plate, and beat 1 egg white into the second plate
4. Coat each piece of chicken with egg white, followed by flour and shake off the excess
5. Deep fry chicken on heat 180°Cuntil golden brown
6. Remove and set aside on a rack
7. Cut cucumbers, tomatoes in slices and parsley set aside

For the Sauce

1. Mix Sambal sauce and mayonnaise. Set aside

To Assemble

1. Place 1 rice patty, followed by fried chicken patty
2. Drizzle sample mayo sauce and place green cucumbers followed by a slice of tomato and a stalk of parsley
3. Top with another rice patty
4. Plate and serve