鸡扒饭 (Chicken Chop with Butter Rice)

Ingredients A (Butter Rice):
Rice, Water, Parsley Flakes, 1 teaspoon Salt, 1 tablespoon Butter

Method:
Add the rice to the rice cooker with water.
Cook until the water has reduced about 70%.
Add in salt, parsley flakes and one tablespoon butter, stir it evenly.
Leave it until the rice is cooked.

Ingredients B (Chicken Chop):
2 Whole Chicken Legs, 2 slices Cheddar Cheese, Salt

Method:
Sprinkle some salt on both side of the chicken, leave it aside for 10-15 minutes.
Heat up pan, add some oil to the pan.
Place the chicken with the skin facing down, when the skin turn golden brown, turn it over.
Cook another side until it turns brown.
Put a slice of cheddar cheese while it is still hot.
Remove from heat and transfer the chicken legs to the serving plate.

Ingredients C (Sauce):
1 slice Cheddar Cheese, 1 Onion (cut into small cubes), 1 Chicken Stock Cube, Water, Salt & Pepper to taste

Method:
Heat up sauce pan/pot, add some oil, cook the onion until it is browned.
Put water, bring to boil.
Add in chicken stock cube, keep boiling until the onion is soft.
Add salt and pepper to taste.
Lastly, add a slice of cheddar cheese to make the sauce thicken (you may need to add a little flour to make the sauce thicker)