Do you or your family often crave for some tasty steaming chicken rice? Instead of heading to the nearest chicken rice stall, why not give your family a weekend treat? Don’t fret. It is not as hard as you think, if you follow this recipe below. For the health conscious, use less fat and add magarine to boil the rice. You can’t do without the chili sauce which I have include in the recipe.
Ingredients: (Serve 4)
1 kampong chicken (preferably, wu so kai (in Chinese) or any free range chicken)
500 gm chicken bones to boil 2 litres stock
50 gm chicken fat, collected from the chicken
1 tablespoon magarine
2 cups rice (long grain variety)
3 pips garlics
3 slices ginger
3 pandan leaves
salt to taste
2 tablespoon chopped spring onion and parsley
Half a cucumber cut into slices
Method:
1. Prepare chicken stock with the bones by boiling them a day ealier in the slow cooker.
2. Bring chicken stock to boil. Add in the whole chicken. Simmer in low fire for 25 mins. Take the chicken out of the stock and immerse in ice-cold water until the chicken is cold. Take it out and drain. Cut into pieces . Swirl the plate of chicken in hot boiling soup before serving. Garnish with spring onion and parsley and cucumbers slices.
3. Heat a wok and add chicken fat and magarine. Fry till oil oozes out and discard the grits. Add ginger and garlics, fry till fragrant. Add in the washed rice. Saute till it is hot. Transfer the rice to a rice cooker and add enough chicken stock to cook the rice. Season with salt and add 3 pandan leaves.
You need great chili sauce to go with the chicken, go to Simple Chinese Cooking to get the chili sauce recipe.
