Chicken Rice
What can you do with a whole chicken? How about using it for chicken rice? Chicken rice, also known as Hainanese Chicken Rice, is a popular dish in Malaysian/Singaporean cuisine. Typically, the whole chicken is prepared by boiling it in pork and chicken bone stock. The broth is then reused over and over again, and water is topped up only when necessary, to create the “master stocks.”
Here is a quick and simple way of preparing chicken rice.
Ingredients:
(A) Chicken
3 lb whole chicken
6 cloves garlic, peeled and crushed
1 piece of 2-inch ginger root, sliced
1 tsp salt
(B) Rice
2 cup long grain rice, washed and rinsed
3 cloves garlic, crushed
1 cup chicken stock from (A)
(C) BBQ Pork
See recipe here
(D) Gravy
1 tbsp light soya sauce
1 tsp sesame oil
Dash of white pepper
(E) Others
1 medium cucumber, halved and sliced
Spring onion for garnishing
Directions:
1. To prepare the chicken, bring a large pot of water (enough to cover the chicken) to boil.
2. Rub chicken inside out with salt. Stuff garlic and ginger into chicken cavity.
3. Next, insert the chicken into the pot. Cook on medium high heat for 45 minutes, or until chicken is cooked.
4. Turn off the heat. Allow chicken to cool off gradually in the pot, for about 30 minutes.
5. Remove chicken from the pot. Cut it into pieces.
6. On a wok, heat up ~ 1/2 tbsp cooking oil. Fry the garlic until light brown. Pour in rice and chicken stock. Continue frying for about 5 minutes, or until fragrant.
7. Transfer rice from wok into a rice cooker. Add sufficient chicken stock from (A) to cook.
8. To prepare the gravy, mix ingredients (D) together.
Enjoy!
Tags: Cooking
