We spent the whole of Saturday at home, just us. So I decided to cook chicken rice after being inspired by my friend who attempted it the weekend before.
I followed the recipe from Steamy Kitchen because of the very detailed method and pictures. I didn't have sesame oil though, but drizzling the cooked chicken with light soy sauce gave the chicken rice effect! Haha
For the Chicken:
1 whole chicken
Salt
4 inches ginger, cut into 1/4 inch slices
2 stalks green onions, cut into 1 inch sections (both the green and white parts)
1 teaspoon sesame oil (I used light soy sauce instead)
Pandan leaves
For the Rice:
2 tbsp chicken fat
2 tbsp vegetable oil
3 cloves garlic + 1 inch ginger, pounded
2 cups rice, washed
2 cups chicken broth from cooking chicken above
1 tsp salt
1 stalk lemongrass, bruised
6 pandan leaves, knotted
For the Chili Sauce:
10 red chili
3 cloves garlic
Lime juice, to taste
Sugar, to taste
I think I can do this again, with better management of salt for the rice. I'm proud to say no chicken cube was used, only natural flavours. Will try and make this again!
I followed the recipe from Steamy Kitchen because of the very detailed method and pictures. I didn't have sesame oil though, but drizzling the cooked chicken with light soy sauce gave the chicken rice effect! Haha
Chicken rice flatlay!
1 whole chicken
Salt
4 inches ginger, cut into 1/4 inch slices
2 stalks green onions, cut into 1 inch sections (both the green and white parts)
1 teaspoon sesame oil (I used light soy sauce instead)
Pandan leaves
- Rub salt all over and in the chicken. I bought a whole chicken, with most spare parts already taken out and skin on. The chicken was pretty clean, but if it's not then exfoliate it with the salt rub.
- Stuff the chicken with the spring onions and ginger.
- Completely submerge the chicken in a deep pot of room temperature water.
- Turn on high heat until boiling, then lower to low heat such that the water simmers only, and cook for about 25 to 30 minutes.
- Prepare a big bowl with water and ice to cool the chicken. Once done, carefully drain it out of the pot and into the ice bowl to stop the cooking process, and give the skin some tightness.
- Remove from ice bowl. Take out any spring onion and ginger slices from the chicken, then rub the chicken with sesame oil.
Don't ever poke the chicken! I tried, to see the doneness after 30 minutes, and juices came out! Luckily mine was done so I quickly took it out of the pot.
Keep the chicken broth for soup, and after draining out the chicken spare parts, keep as chicken broth. I drained the broth with kitchen towel and strainer, painstakingly slow so now I really HAVE to find something to use the chicken broth for, if not wasted lah my effort.
For the Rice:
2 tbsp chicken fat
2 tbsp vegetable oil
3 cloves garlic + 1 inch ginger, pounded
2 cups rice, washed
2 cups chicken broth from cooking chicken above
1 tsp salt
1 stalk lemongrass, bruised
6 pandan leaves, knotted
- Fry the lemongrass in oil in a wok.
- Add in the garlic, ginger and chicken fat and fry as well.
- Add the rice and fry for about 2 minutes to get the fragrance in.
- Transfer to a rice cooker, add in the chicken broth, salt and pandan leaves.
- Cook as per rice cooker instructions.
Frying the rice, then into the rice cooker it goes!
My rice wasn't very fatty, nor was it salty. Could do with a bit more salt, as usual.
For the Chili Sauce:
10 red chili
3 cloves garlic
Lime juice, to taste
Sugar, to taste
I think I can do this again, with better management of salt for the rice. I'm proud to say no chicken cube was used, only natural flavours. Will try and make this again!
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