Cumin Baked Chicken with Ten Grain Rice

Cumin Baked Chicken with Ten Grain Rice

Learn how to make Cumin Baked Chicken with Ten Grain Rice with Philips Kitchen Appliances. Share with your friends and family!


  • Chicken chop 1 pc (120g)
  • King oyster mushroom 100g
  • Mixed bell peppers 100g
  • Oil 1 tsp
  • Black pepper ½ tsp
  • Garlic salt ¼ tsp
  • Marinade:
  • Minced garlic 2 tsps
  • Cumin powder ⅓ tsp
  • Peppercorn powder ⅓ tsp
  • Chilli powder ⅓ tsp
  • Rice wine ½ tbsp
  • Soy sauce 1 tsp
  • Sugar ⅓ tsp
  • Salt ¼ tsp
  • Dip sauce:
  • Thai sweet and sour sauce 2 tsps
  • Ten grain rice:
  • Ten grain rice 20g, White rice 40g, Water 75ml, Cook in rice cooker


  • 1.Marinate the chicken chop for 15 minutes.
  • 2.Slice the king oyster mushrooms and mix evenly with oil and a pinch of black pepper and garlic salt.
  • 3.Put the chicken chop and king oyster mushroom into the Airfryer grill at 180°C for 7 minutes.
  • 4.Cut the bell peppers into pieces. Add the remaining black pepper and garlic salt. Put the king oyster mushroom and chicken chop into the Airfryer and bake for another 4 minutes.
  • 5.Serve with ten grain rice.
  • Nutrition Tips (Gloria Tse - Accredited Practicing Dietitian):
  • The Airfryer can lock in the moisture quickly to make the chicken chop tender and juicy. Even heating ensures that the outside of the chicken chop is crispy without being burnt. In addition, airfrying squeezes out around 2 teaspoons of oil and reduces the oil content of the chicken skin by half. Reduce the amount of fats even further by removing the chicken skin. Airfryer can makes the king oyster mushroom crispy and juicy without being too oily, perfectly for those who are trying to lose weight.
Cumin Baked Chicken with Ten Grain Rice

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