Chicken Rice Recipe

Chicken Rice is actually a very simple dish to make. I have been trying to perfect this dish as this is from my country of origin. I can prepare this in 30 min, so i am sure with luck someone could so this in at least under an hour.

Ingredients for the chicken :

1 whole Chicken (to be boiled in a large pot of water by itself)

70 ml of Sesame Oil 60 ml of Light Soy Sauce

1 medium sized cucumber 1 sprig parsley

60 ml of Concentrated Chicken Stock ( made from boiling chicken bones or from chicken stock concentrate e.g. Maggie chicken stock)

Chinese cooking wine

Ingredients for Chicken Stock (Optional)

300 to 500 gm of chicken feet or bones. 2 liters of water, Lemon grass and also Chinese cooking wine

Ingredients for the rice

1 Clove Garlic 20 gm Ginger Bruised

4 cups of Thai Fragrant Rice Cooking Oil

150 gm of chicken fat Chicken Stock

1/2 teaspoon of salt

Water that was used to boil the chicken (some to be used for cooking the rice, the balance is to be used as a base stock for an accompanying soup)

Ingredients for the condiments

20 gm Galangal (optional) 100 gm Ginger

100 gm red peppers 1 teaspoon chicken oil

20 ml concentrated chicken stock 10 to 15 ml of dark soy sauce for each diner as dip

2 cloves Garlic

Ingredients for Soup to accompany the Chicken rice

Balance of water used to boil the chicken 250 gm of cabbage

20 gm peeled shallots Spring onion for garnishing

MY METHOD

Stock

1. First start preparing the stock. Simmer the chicken feet or bones for about 2 hours in the stated amount of water. Here I use chopped lemon grass, pour in a little soy, and also add chinese cooking wine. By the time the stock is ready for use, ensure that there about 1.5 liters left after evaporation of the water during simmering. This makes the stock more concentrated and thus more effective. If this stock is used then the need for chicken concentrate or powder is not necessary.

2. While the stock is simmering, check and clean the whole chicken. Boil a large pot of water. The water has to be sufficient to cover the whole chicken. Bring the water to a boil. Put the whole chicken into the pot of boiling water. OK HERE IS THE REALLY AMAZING PART>> most people boil the chicken to death, its really hard to judge is the chicken is cooked. Overcook chicken is really touch to eat. Now here is where i differ. - Once the chicken stock has been brought up to the boil for at least 2 to three minutes. Off the fire close the lid and let the hot water cook the chicken.... leave the chicken minimum of 20 minutes.... but please dont do like my friend and leave it there for only 2 minutes... even microwave can't cook this fast. The beauty of this method... you can cook the chicken hours before... and leave it there for as long as you like and the chicken will never overcook.

3. When the chicken is cooling down, the rice can be prepared. The rice is just as important as the chicken. This because the essence of good chicken rice is having tasty rice. Fry the uncooked rice in a wok with some of the chicken oil l obtained from the fat as well as some cooking oil, pandan leave, galangal and also a couple cloves of whole garlic.Keep on frying in a moderate fire. Continuously keep on turning over the rice so that it does not burn at the bottom of the wok. Continue until the rice turns a slight golden yellow shade. Next pour the rice into a pot. Add some chicken stock, salt and the balance of the water required is obtained from the water used to boil the chicken. The liquid added should cover the rice by about 1/2 an inch. Add 1 clove crushed peeled garlic and a piece of about 20 gm bruised ginger to the pot. Cook the rice. Serve in a bowl or plate.

4. While the rice is cooking, the chicken should have cooled down. To make the chicken rice sauce I use sesame oil, premium light soy, sugar, corriander and also chinese cooking wine to make the sauce. Mix the mixture to your own preference. I also add a bit of chicken stock to lighten the taste

5. The condiments are prepared by grinding the ginger and galangal(optional) together. 5 to 10 ml of concentrated chicken stock is added. About 1 tsp. of chicken oil is also added. The red peppers are then ground with the peeled garlic. They are served separately as shown in picture.

6. The soup is then made using the balance of the stock and water that was used to boil the chicken. Add the shredded cabbage. Add the peeled shallots. Add the shredded cabbage. Add salt to taste. Simmer for 15 minutes.Cut the spring onion and garnish the soup.

There you have it Chicken rice... I will post my pictures once I cooked the dish again.

Enjoy eating.