Chicken Rice (just the rice)

Need to jot this down! I have an earlier recipe for Hainanese Chicken Rice but this version is without proper chicken stock hence it's fuss free.

Skins from several boneless chicken thighs

2 tbsp sesame oil

1 lemongrass, bruised

1 onion, sliced

8 garlic cloves, pounded

2 inches ginger, pounded

2 cups rice, washed

3 cups water + 2 cubes chicken stock

1/2 tsp salt

5 knots of pandan leaves

Fry the chicken skin until slightly crispy and the oils ooze out, together with the sesame oil. Add in the lemongrass and onions and fry until golden. Add in garlic and ginger. Add in rice and fry for a few minutes before adding the chicken stock water, salt and pandan leaves. Let it come to a boil, then reduce heat to a simmer and let it cook for about 15 minutes.

I used 4 cups water instead and it was kinda soggy so I'm guessing 3 cups should be sufficient. Also, cooking the rice in a pot is way easier than having to transfer into a rice cooker.

Chili for Chicken Rice

9 red chili

10 cloves garlic

1/2 cup water

Juice from 8 limau kasturi

3 tbsp sugar

Comments

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Wake Up and Smell the Cake

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