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Mala Shredded Chicken with Chicken Rice

This recipe makes the easiest way to prepare an Asian style chicken rice, with garlic infused red palm oil. And whats make it even more delicious? A China MALA shredded chicken to deliciously numb your tastebuds !



20 minutes


Easy Asian Chicken Rice


  • 15g butter

  • 2 stalk lemongrass

  • 3 slices ginger

  • 450g rice

  • 20g Harvist Garlic Infused oil

  • 2 tsp chicken concentrate

  • 1 1/2 tsp salt

  • 1 tsp white pepper powder



  1. Slightly saute lemongrass and ginger with butter.

  2. Add in rice, seasoning and drizzle over Harvist garlic infused red palm oil.

  3. Cover up the rice with water and cook.

  4. Wait and enjoy the simplest and easy yet delicious chicken rice.

Photos and Recipe credited to @chef_YiXiang

Mala Shredded Chicken



  • 3-4nos drumsticks chicken

  • 1 stalk spring onion

  • 3 slices Ginger

  • 1 tbsp salt

  • 1 tbsp Harvist Garlic infused oil


  • 25g Harvist Chili infused oil

  • 2g Sichuan peppercorn

  • 5g white sesame seed

  • 2g chili flakes


  • 30g oyster sauce

  • 10g black vinegar

  • 3g sugar

  • 16g peanut butter

  • 17g fine chopped garlic

  • 5g chopped coriander leaves

  • 5g chopped spring onion

  • 5g chopped chili padi

  • 7g Harvist Garlic infused oil

  • 5g Harvist Chili infused oil



  1. Add in Harvist Garlic infused oil and the rest of the ingredients into boiling water and simmer for 12 minutes.

  2. Turn off the heat and cover it for 15 minutes.

  3. Place the drumsticks into a bowl of ice water for few minutes.

  4. Soak Sichuan peppercorn in water for few minutes and drain it before use.

  5. Heat up the pan, saute the sesame seed, chili flakes and Sichuan peppercorn with Harvist Chili infused oil. (Do not burnt it)

  6. Remove the pan from the heat and add in seasoning from Part C and stir well.

  7. Mix in the other raw ingredient from Part C.

  8. Stir in Harvist Garlic infused oil and Harvist Chili infused oil.

  9. Enjoy with the chilled shredded chicken meat.

Photos and Recipe credited to @chef_YiXiang

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