Sunday, August 17, 2008
Home Made Chicken Rice(Serves 2-3)
3 Chicken tights (skin, fats and bones removed – leave it whole)
Rice:
2 cups rice (wash and drain)
Pandan leaves (optional, tied up)
1 tsp sesame oil
Salt to taste
Marinate:
3cm ginger
6 cloves of garlic
1 lemongrass
1 tbsp cooking wine
½ tbsp sesame oil
1 teaspoon light soy sauce
Salt and Pepper to taste
Blend all ingredients for marinate together to form a semi-fine paste
Marinate chicken overnight or up to 3 days
Before cooking, scrapped off excess marinate paste from the chicken – you should be able to get a heap of it enough to fill a Chinese soup spoon.
Boil 4 cups of water. Once it starts boiling rapidly, place chicken into the water. Cook for 5 mins and off the fire. Let chicken remain in the hot water for 10 mins. Remove chicken and slice into big pcs. Keep the chicken stock.
Heat rice cooker with 1 tbsp of oil. When heated, stir fry the marinate paste that you have scrapped off from chicken earlier, for 1 min. Add in rice, salt, sesame oil and pandan leaves and stir fry until rice changes color ~ 3mins.
Pour in chicken stock and cook rice as usual.
After 10 mins, check rice and put chicken pcs onto the rice. Cover and continue cooking until done.
When the rice cooker auto ‘off’, leave the rice covered for an additional 5-10min.
Serve with chilli and vegetables for a complete meal.
Labels: Recipe101
When you dont feel loved (enough)… you wonder… if its worth it
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