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Beetroot Rice with Marmite Chicken

Brought to you by
International Medical University Malaysia

Wanna try another style of chicken rice? This rice infused with beetroot juice and Marmite chicken recipe would leave you wanting more!

This recipe is brought to you by International Medical University (IMU) students in partnership with Nestlé for Research & Development in Nutrition and Dietetics.

Prep time

60 mins

Cooking time

4 hours


6 persons

Nutrition Information per serving



Beetroot Rice

  • 600 gm Chicken carcasses
  • 300 gm Beetroot
  • 60 gm Salted butter
  • 1.08 l water
  • 96 gm Garlic
  • 120 gm Ginger
  • 300 gm white rice
  • 3 stalk lemongrass
  • 3 gm Maggi Cukup Rasa
  • 6 gm Spring Onion

For Marmite Chicken

  • 100 gm Chicken drumstick
  • 5 gm Marmite
  • 3 gm Honey
  • 3 gm Maggi Oyster Sauce
  • 2.5 gm Sesame Oil
  • 1 gm Sesame seeds

Blanched Siew Bak Choy

  • 40 gm Siew bak choy
  • 5 gm Shallots
  • 5 gm Cooking oil
  • 1 l Water
  • 2 gm Garlic/li>

Chili Paste

  • 60 gm Garlic
  • 20 gm Ginger
  • 8 gm Lime
  • 16 gm Red chili
  • 10 gm Vinegar/li>
  • 6 gm Caster sugar
  • 20 gm Chicken broth/li>
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Beetroot Rice

  1. Firstly, thoroughly clean the chicken carcasses under running water.Wash ginger, garlic, beetroot and lemongrass under running water.
  2. Chop ginger and garlic.
  3. Cut the beetroot into pieces.
  4. Wash the rice with water.
  5. Cut off about an inch from the root end of the lemongrass and cut the stalk into segments.
  6. Bash the lemongrass to help release its aroma.
  7. Dice the spring onion into small pieces.
  8. Put chicken carcasses, beetroot and Maggi Cukup Rasa into the pot filled with water and boil it for 3 hours.
  9. Sautee garlic and ginger with butter in saucepan.
  10. Add rice into the saucepan and stir evenly.
  11. Add chicken broth into saucepan and stir again.
  12. Pour everything into the rice cooker including the lemongrass and cook it.
  13. Fill 2/3 chinese bowl with rice.
  14. Sprinkle some diced spring onions on top of the rice.

Marmite Chicken

  1. Wash the chicken under running water.
  2. Marinate the chicken with marmite, oyster sauce, sesame oil and honey overnight.
  3. Preheat the oven at 180 degree celcius for 15 minutes.
  4. Place the marinated chicken on the baking tray.
  5. Bake the chicken for 20 to 30 minutes.
  6. Cook the remaining marinade until thicken.

Blanched Siew Bak Choy

  1. Wash the siew bak choy under running water.
  2. Peel the shallots and garlic and slice them thinly and evenly into small pieces.
  3. Bring the water to a boil.
  4. Heat up the oil in the wok.
  5. Boil the siew bak choy for 2 minutes. Stir until the leaves turn tender.
  6. Drain well and transfer the cooked siew bak choy into the container.
  7. Add the shallots and sliced garlic into the heated oil and fry for at least 10 minutes or until the shallots turn brown.
  8. Separate the shallots and sliced garlic from the oil using a strainer.
  9. Drizzle the shallot oil over the siew bak choy. Sprinkle some of the fried shallot and fried garlic on top of the siew bak choy.

Chili Paste

  1. Wash the ginger, garlic, lime and red chillies.
  2. Squeeze out the juice of lime.
  3. Chop the ginger, garlic and red chillies.
  4. In a food processor, blend everything to a smooth paste.
  5. Season to taste with sugar.

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